Dishing Up the Dirt

Soaked Breakfast Porridge with Blueberries, Cardamom & Cream

I will admit, I never soaked my grains until we started to incorporate them into our daughter’s diet. I was too lazy to plan ahead and didn’t really think it mattered all that much. I know a lot of you may roll your eyes at that and already know the importance of soaking. However, now that we are slowly starting to introduce them to Pepper (who’s got a sensitive little system ) I have been diligent about soaking. We love a warming bowl of porridge for breakfast around these parts and our favorites are old fashioned oatmeal or amaranth porridge. And with just a tiny bit of planning ahead we can enjoy a bowl of porridge every morning of the week if we’re on top of our game!

Fun fact, I just learned that back in the day the box of oatmeal from the grocery store used to say “soak overnight” in the directions. There’s definitely a lot of research out there on the science and importance of soaking grains but the book I reference a lot for this information is Nourishing Traditions. What I have learned through my reading and research about grains is this– all grains contain phytic acid (an organic acid in which phosphorus is bound). Untreated phtyic acid can combine with calcium, magnesium, copper, iron and zinc in the intestinal tract and block their absorption. Soaking in warm, acidic water allows enzymes and other helpful organisms to break down and neutralize phytic acid and makes it easier for the body to digest and absorb important vitamins.  (This information all came from Nourishing Traditions)

Soaking can feel like a pain at first but now that I’m getting into a good groove it’s honestly second nature. Every morning when we’re eating a bowl of our pre-soaked oatmeal I put another portion in a bowl with warm water and some vinegar, cover it and leave it out until the following morning. You can soak anywhere from 8-24 hours. Once soaked, oatmeal cooks up in about 3 minutes!! Easy for those busy mornings mamas and papas!

Nutrition aside, I honestly think the quality of soaked oats is SO much better. They are thicker, creamier and I swear, I think they stick with me longer throughout the morning. Anyhow, whether you are starting to incorporate grains into your little one’s diets or just for yourself, I hope this was interesting and I hope you enjoy these soaked oats as much as we do.

This is one of my favorite breakfasts to serve up for Pepper and this combination of blueberries, cardamom and cream is her go-to!

Local folks- we love supporting Camas Country Mill in Southern Oregon for purchasing our oats. They are high quality with good farming practices.

Soaked Breakfast Porridge with Blueberries, Cardamom & Cream

Prep Time: 8-24 hours    Cook Time: 3 minutes    Serves: 2

  • 1 cup old fashioned rolled oats
  • 1 cup warm water
  • 2 Tablespoons apple cider vinegar or lemon juice
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cardamom
  • 1/2 cup frozen blueberries
  • 1 Tablespoon unsalted butter
  • 1/4 cup heavy cream
  • drizzle of honey to taste


  1. Mix oats with warm water and vinegar in a bowl and cover with a kitchen towel. Place in a warm spot for 8-24 hours.
  2. In the morning drain and rinse the oats under cool water.
  3. Bring one cup of water to a boil. Add the oats, salt, cardamom and blueberries. Reduce the heat to low, cover the pot and simmer for 3-5 minutes. Remove from the heat, stir in the butter, cream and sweetener and enjoy.


*This method is adapted from Nourishing Traditions

Leave a Reply

14 thoughts on “Soaked Breakfast Porridge with Blueberries, Cardamom & Cream

  1. Sharyn Dimmick says:

    Doesn’t the acid make the cream curdle? I cook oats in milk and don’t think I would like them with vinegar.

    1. Andrea says:

      It doesn’t. You drain and rinse the oats after soaking and the cream is added at the end so it’s not a problem. I hope that’s helpful…

  2. Robyn says:

    Nourishing Traditions is a bible of a book. Read it years ago…and still use it today!

  3. candace blash says:

    Oh my goodness, that sounds so good and as you suggest more nutritious and digestible. Thank you thank you for these new insights, Andrea. I will start soaking tonight… so they’ll be ready in the morning. Yum with the cardamom and blueberries!

    1. Andrea says:


  4. Rachel says:

    Could you tell me the importance of rinsing the oats the next day? Just wondering if eating overnight oats without rinsing isn’t the best?
    This might be my new go to recipe!

    1. Andrea says:

      I only rinse to get rid of the acid flavor from the vinegar. It’s not mandatory to rinse! And pro tip for overnight oats– to get the full benefit keep them out of the fridge!! You want to soak in a room temperature environment for the full benefits of soaking. Happy oat making!!

  5. Jenny says:

    Absolutely delicious! I had also never soaked my oats, but it made such a difference in the texture. Creamy instead of slimy. We had it with your stewed prune recipe from your post on baby food. Great combo, and baby approved too. 🙂

    1. Andrea says:

      Yay!! I’m so happy to hear!!

  6. Rachel Reaume says:

    Just made this recipe this morning. So good! Thank you Andrea!

    1. Andrea says:

      I’m so happy you enjoyed it!

  7. Linda says:

    I eat overnight oats with great regularity. I usually soak the oats, frozen fruit and chia seeds together in water overnight and do not rinse. In the morning I add: ground flax, hemp, yogurt, sunflower and pumpkin seeds. I am wondering if orange juice would work as the acid – then no need to rinse. Thanks!

    1. Andrea says:

      Absolutely!! sounds divine too!

  8. Erin says:

    Made this for breakfast this morning and loved it!! Added maple syrup instead of honey but otherwise followed the recipe. I’m going to try crushing cardamom seeds next time cos even tho my store bought ground is pretty fresh, you couldn’t really taste it. Very fragrant when it cooks tho — so yum! Thanks for this great recipe. I’m going to always soak my oats from now on

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