Raw Oatmeal Porridge (gluten-free)

8-12 servings

For all ingredients, please consider using those that are grown organically.

2 cups gluten-free steel cut oats
10 dried calmyrna figs, if you cannot find calmyrna figs use any dried fig available
1/2 teaspoon ground cinnamon
pinch freshly ground nutmeg
Serve with toppings of your preference. A few suggestions might include the following:
  fresh berries, sliced bananas, or grated apples
  ground flax or chia seeds
  unsweetened coconut flakes (I like mine toasted)
  chopped nuts of your choice
  ground cinnamon
  dried unsweetened fruits such as goji berries, tart cherries, cranberries or raisins
  unsweetened plant based milk such as almond, coconut, or soy

Plan a little in advance. You will need to soak the oats and figs at least 10-36 hours prior to preparation.

Put the oats in a medium size mixing bowl and cover with purified water. Cover with plastic wrap and set aside for 10-36 hours.

Put the figs in another bowl and cover with at least 2 cups of purified water. Cover with plastic wrap and set aside for 10-36 hours.

Drain the oats.

In the bowl of a food processor fitted with a metal blade, put about 1 cup of the fig soaking water along with the drained oats and the soaked figs. Reserve remaining fig soaking water to adjust consistency of the porridge.

Add the cinnamon and nutmeg to the oats and figs and process for 30-60 seconds. Scrape down the sides of the bowl and process again. The mixture should be smooth but coarse. You want the oats to maintain a bit of texture.

The porridge should be thick with enough liquidity to easily pour into a serving bowl or storage container. It will get a bit thicker as it sets.

Serve at room temperature or refrigerate until ready to use.

Store in an airtight container for up to 7 days.

An optimal serving size is about 1/3-2/3 cup of porridge on its own or with toppings of your choice. Oatmeal is rather filling so I recommend not overdoing your portion size.