So, I have been reading a lot about the issues of phytic acid inhibiting the bio-availability of nutrients in oats. I know that the flouring and soaking will release more phytase and break that down, but nonetheless it may be worthwhile to find ways to break down the oatpowder a bit before adding it to the mix. I had an idea for a convenient way to do it, I’m going to try it at some point but I thought I’d throw this out there.
Basically, I was thinking you could measure out your flour and put it in a coffee filter, put some water in your coffee machine, and let it “brew”, then add both the oat powder and the “oat water” back into your soylent. It might be worthwhile to add a little vinegar to the water, but I’m not sure. I would like to see how this affects the digestibility and mixability of the oats.