Overview

• Fresh reporting advises waiting about 30–60 minutes before or after coffee when eating oats to protect non‑heme iron absorption.
• Overnight soaking and mild fermentation with lemon, vinegar, or yogurt help break down phytates and improve mineral bioavailability.
• Experts note phytate is not purely negative, with potential benefits cited even as soaking is recommended to ease mineral uptake.
• Cooking softens oats but does not fully neutralize phytate, whereas soaking better preserves sensitive nutrients and speeds prep.
• Lifestyle outlets promote a small evening porridge for satiety and possible sleep support, though weight‑loss and melatonin claims are lightly sourced; dried fruit toppings are discouraged due to concentrated sugar and calories.