: How to soak rolled oats properly? I understood that grains should be soaked to activate the phytase enzyme and neutralize the phytic acid. I also heard that oats are relatively high in phytic acid, but low in phytase, so

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How to soak rolled oats properly?
I understood that grains should be soaked to activate the phytase enzyme and neutralize the phytic acid.

I also heard that oats are relatively high in phytic acid, but low in phytase, so soaking them isn't trivial as in other grains.

What I currently do is to mix half a cup of whole rolled oats with a cup of water (little bit hotter than room temperature), 1–2 tbsp lemon and 2 teaspoons of whole spelt flour, cover, let it sit in the kitchen overnight and cook it in the morning.

How should I soak them correctly? Do whole spelt flour/almond flour have enough phytase to help the soaking process? Would having the oats more fine-grained help? And should I filter out the water after soaking?

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