The merits of soaking oats
All grains contain an organic acid known as phytic acid. Phytic acid stops our bodies from efficiently absorbing essential minerals like iron and zinc, which can eventually lead to mineral deficiencies. Soaking grains reduces their phytic acid, which means that their nutrients can be properly digested and absorbed by the body.
This is by no means a modern concept - our ancestors either soaked or fermented grains before cooking with them - and it is still common practice to do so in many parts of the world.
So, I prepared the soaked oats last night, then this morning I added some water and then boiled it for a bit. Then I sprinkled a little bit of cinnamon into it and put it into a small 8x8 pan and pressed it down flat with a spatula. Baked it on 350 for 5 to 10 minutes (just wanted it to thicken up a little bit so that I could cut it into pieces that Silver could pick up without them falling apart too badly).
It was a success!
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