I have recently started soaking our muesli and love the taste - but am wondering whether i am doing it right?
I have bein mixing rolled oats, almond flakes, flax seeds, raisins, coconut flakes, somtimes crumbled walnuts, sunflower seeds, whatever i feel like, and soaking it in whole milk overnight in the fridge.
Then I read that rolled oats do not have enough phytase left to break up harmful phytates so added a dollop of sour cream - even yummier. But does it work that way? or should I add some rolled wheat? We do not have gluten sensitivity in our family that we know of but I would loke to do "low gluten" if you get what i mean.