Was Oatmeal Originally Soaked Prior to Cooking?

I was told recently that the package directions for preparing oatmeal used to include soaking. Does anyone know if this is true? I've gotten information about how the soaking should work, but am really curious about the truth of oatmeal soaking directions from days gone by. I like folksy history.

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May 7, 20100 found this helpful

I have also wondered about soaking oats. Seems like it would be quick and easy for mornings, as back in the ole days they didn't have microwaves, haha. Found this blog, has a recipe.

http://www.then  -to-the-day.html

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May 9, 20100 found this helpful

I'm 71 and remember my grandmother on the farm fixing oatmeal everyday for breakfast. She never soaked it but did use the skim milk from the cream separator to cook the oatmeal in instead of water.

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May 10, 20100 found this helpful

I always thought it was because oats were probably more of the larger variety like oat groats or even steel cut or scottish oats than the rolled flakes (old fashioned oats or quick oats) we have today. The larger pieces esp of oat groats take a lot longer to cook to be chewable than the rolled oats.

http://en.wikip  /Oatmeal#Vermont

http://www.john  tory_of_oats.htm

http://www.fatf  sterol/oats.html

There is a school of thought today that recommends soaking oatmeal but more for nutritional reasons...to neutralize the phytic acid.

http://www.west  Kind-To-You.html

http://www.rebu  phytic_acid.html

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