Hello my almond butter loving friends. If you're new to HEAB, you may like to subscribe to my RSS feed or receive my posts via email. Thanks for reading!
I have received many emails regarding oatgurt. So, I decided to post a little more info. regarding my latest obsession.
To make it, I use raw oat groats.
Look for us in the bulk bins at your local health food store.
After the oats soak overnight (I use 3 cups oat groats with enough water to cover them), I blend them with a little more water (just enough to help the blending process) for a big bowl of creamy raw oatmeal:
Raw oatmeal.
I then cover the bowl with a paper towel and allow the oats to ferment in a warm area. I use my Costco HeatDish to keep the temp at about 80 to 90 degrees.
Love you Costco!
48 hours later, my oatgurt is all done. You can let it ferment longer if you like, but 48 hours is perfect for me. It forms a hard crusty layer on top and tastes just like sourdough bread. Honestly, I think oatgurt is delicious. Even CD likes it.
All done and ready for my belly.
I then transfer the oatgurt to glass jars and store in the fridge.
Jars of oatgurt love.
3 cups of raw oat groats makes about 6 cups of oatgurt at a cost of $2.24. Now, that’s a deal! Take that Fage. Based on the nutritional information for Bob’s Red Mill raw oat groats, 1 cup of oagurt contains 220 calories, 5 grams of fat, 54 grams of carbs, 8 grams of fiber, 14 grams of protein, 4% of your daily calcium, and 20% of your daily iron. Now, what does it contain that regular oatmeal does not? Good bacteria! Don’t fear the oatgurt my friends…it contains the same healthy bacteria as yogurt and other fermented foods. Try some today…or in 3 days because that’s how long it takes to make it, but so worth the wait. 
Many of you have asked me if you can substitute other grains for the oat groats. Apparently, you can, but I’ve never used anything but oats. This is what the recipe I followed had to say:
You Can Ferment Other Grains
You could ferment any grain, just as people make sourdough from wheat, rye, etc. For pleasant recipes, oats are nice, since the result resembles yogurt. For more anti-candida activity, other grains with more carbohydrate and less fat would be good, since the healthy lactobacilli live on starch and fiber.
I present to you my favorite breakfast of the week:
Chia protein oatgurt with raw pecan butter.
Using my chia protein oat bran recipe, I simply subbed 1 cup of oatgurt for the cooked oat bran. LOVED THIS BOWL…that blob of pecan nut butter was HUGE!
Don’t forget to click here to enter my giveaway for a free one year membership to YogaDownload. The contest will end at midnight tonight, Wednesday, June 17.
Now, go buy some oat groats!
{ 50 comments… read them below or add one }
Thanks for the tutorial! I’d love to try it but I’m waiting for a warm day when I’m home to make sure it stays hot in the dish. I don’t have a heat-dish…
Love the big blobs of nut butter….the bigger the better. TWSS
Thanks for that tutorial, Heather! And the nutritional information. The oatgurt must be even better with chia
. I bought a bag of oat groats the other day, now I just need to find that heater…
Very cool tutorial! This seems like it would be super to easy so thank you for putting it together!!
thank you so much for this tutorial!!
i CANNOT wait to try this! I miss yogurt, and I love oats…so I think this is a dream come true
Cool tutorial. Mine did not come out like that, lol. I think my blender was the problem, not the oats though. I tried it with wheatberries and I think it would have worked, but my food processor couldn’t make it as smooth and creamy as a vitamix could. I let them sit for 2-3 days and they did actually seem kind of okay. They were very watery though (on top) and the water was an odd grey color. I tried to pour the water off and I tasted the oats. They were kinda sour, like yogurt! But they were still too watery and I was nervous about the fact that the water had gotten grey and scary-looking on top… so I tossed them. I only used 1 cup of wheatberries though so it wasn’t a big waste. When I get a half decent blender I’ll try it again
thats is awesome! thanks so much for sharing, Heather! <3
I love the tutorial!! Thank you! I need to pick up some oat groats.
Globs of nut butter are always welcomed in this house!
that oatgurt topped with raw pecan butter looks great! thanks for the tutorial. i really want to try it, but i don’t know if i have the patience to go through the process, haha. you say it’s worth it though, so i guess i probably should!
-JB
http://cardiovegsular.wordpress.com
The oatgurt looks so yummo! Even yummier looking is the raw pecan butter. Oooooooh my goodness, I bet it’s amazing!!
mmm…that chia oatgurt with pecan butter looks awesome
Thank you so much for the tutorial! I can’t wait to make this later in the week =)
Love this tutorial, Heabs!! Love YOU!
Have a wonderful mid week. I am off to the health food co-op and maybe I’ll hunt up some oat groats. I will tell Abbi they are OAT GOATS. Did I tell you the time I fooled her and fed her GOAT milk? She still hasn’t forgiven me….
XOXO
This was fun!! It looks so easy, I can’t wait to experiment with some. I still can’t believe you can make oatgurt. Crazy! I don’t know what I’d do without learning about your kitchen adventures.
I have to admit, at first I was hesitant, but it does sound like a great idea!
eeeee now this is a true raw post!! You really are hands down the queen bee of cool creations and raw foods. I think you should start your own produce line. hahahah SO MANY things that big multi-national companies haven’t thought of yet, and such great ideas too. The only problem for me is that I don’t have the patience to make it all! So in other words, i admire you.
P.s. I’m hosting my very own Big Lucky Giveaway and I hope you’ll come check it out!!
THIS is why you are so awesome! I love the tutorial, and wondered how you made that oatgurt.
Ooh, BTW, I tried my first kombucha this a.m. YUMM!!!! Thanks so much for the info about it and at the asian store it is only 59 cents/lb. SO
I meant kabocha….geesh, if only I could spell.
Thanks for the tutorial, that looks awesome!
Hi Heather,
I just wanted to tell you that I tried buckgurt:) and it tasted TERRIBLE!! I mean gag me with a spoon terrible! It wasn’t so much the taste as the texture that got me. It was all grainy and I felt like I was eating dirt. I am afraid to try regular oat groats due to the fact that they are not labeled gluten free. So, I am trying gluten free rolled oats. I think I read on the website you used that they would work. I hope so! I am only doing 1 cup though just in case. Gluten free oats are NOT cheap. Anyway, I am SO curious about this oatgurt and hope it turns out:)
I am also making my own coconut milk yogurt. I have made it once and it was really yummy–just runny. I use it in smoothies.
Have a great day and thanks for stopping by my blog!
ok, so if i don’t have a costco plate that can keep it at 80-90degrees…?? you are so creative, i love it
I am so curious about how this tastes. If CD likes it, it can’t be half bad, right?
I’m surprised there was no clever oat quip from him
Awesome!! Thank you, Heather!
I might actually be intrigued enough to try this…but have no heat dish. I wonder if you could do this at room temperature…maybe just let it ferment another day or two? What do you think?
Heh heh. Just saying the word “oatgurt” makes me laugh. Hehehehehe…
Ohh, that good lookin’ gurt! I don’t have a heat dish thing or anything like that to try this out… so I think I’ll have to live vicariously through your posts!
Thanks for the tutorial Heather, it’s great.
cool cool! I may take it slow and start with the groats
I would love to make this but would be afraid I might poison myself. . .thanks for the tutorial!
Groats sound so cool! Thanks for the tutorial!!
<3 jess
don’t have a a heat dish…is that a prob?
I have everything else ready to go thought!
thanks for the tutorial!
Looks yummy!
I’ll have to pass though-not for 3 days worth of work…
This is something i’ll just have to get at your restaurant!! ;-p
Thought this might interest you..
http://www.runnersworld.com/community/forums/index.jsp?plckForumPage=ForumDiscussion&plckDiscussionId=Cat%3aNutrition+And+Weight+LossForum%3a668106477Discussion%3abe6bbb5a-8b5f-4193-8d46-f99d40391006
cheers!
thanks for the tutorial mama Heab!! you always get me scratchin the brain and pondering new ideas!
now that is a great way to get in protein!! love it
thanks for the tutorial!
love this tutorial! thanks so much for taking the time to post it!
Heather, I went in search of oat groats yesterday and no health food shops on my side of the world have them! But I’ve ordered some in, am picking them up tomorrow, and am totally making me some oatgurt. Yayay!
I’m also curious – I learnt the other day that there are white chia seeds and black chia seeds. Which do you use? I’ve only ever used white and am not sure what the difference is.
Heather,
Hehe! I’m sitting here watching So You Think You Can Dance and catching up on bloggies. We have a love/hate relationship. For me it’s like watching the Superbowl. I spend the whole hour standing a foot from the tv yelling at the dancers. It drives me crazy… anyways. On to oatgurt.
What a wonderful idea! I wonder if there are any other ways to keep the oatgurt warm as it “bacterializes” … Some sunshine maybe?
With Love,
Emily
I just like saying Oatgurt.
Did you know the red coloring in standard strawberry yogurt comes from crushed female cochineal beetles, an insect native to the subtropical and tropical Americas? Also used to color maraschino cherries and fake crabmeat. Yummy. The FDA is going to make them start labeling the ingredient by name in 2011 instead of just “artificial color.” Still think people will by yogurt when it says “Ingredients: High Fructose Corn Syrup and Crushed Beetles.”
I wonder what gives the blueberry yogurt its color?
thanks for your tutorial heather!
2 words: VERY COOL.
Many words: I am a child. I love the words oat groats.
please to repeat until you are giggling as well.
as I am.
as the Toddler is.
I have never heard of oat groats!!! Thank you for the introduction and explanation on them! I really want to try them now, I just learned about Probiotics in microbiology and may do my thesis on it so this would be a great food to try!
That’s really amazing. thanks for the tips!
Hi friend!! Sorry I have been MIA as of late…. I have barely been on the computer in like a week!! I just caught up on all your wonderful posts. I’m going to continue reading blogs- but I’ll be online less often so I may be commenting less. I do still enjoy phone calls though
I STILL haven’t gotten the book!!! I think it’s not coming
Love the oatgurt tutorial. I really want to try it, although I don’t have a special heat fan. It sounds like a great deal and worth the wait.
I already entered your giveaway..I hope I win!! I’m trying to introduce as many friends as possible to yogadownload.com!
So cool! Thanks for the tutorial! It looks so good too, especially with the pecan butter!
So interesting! Thank you for sharing!
Ive totally got my oatgurt soaking!
Love You,
Justine
http://peacelovehealthiness.wordpress.com
OMG ~ DELICIOUS!
Crazy thought.
I live w. my family, and have no way of making oatgurt undisturbed. But I’d love to try. It looks so good!
Do you think I could ferment it in my car? I mean, it’s summer. My car’s always really warm…
I have a question about temp. It’s about 35-40 avg. during the day, with no heat in my kitchn (old house, and no radiator back there).. How long do you recommend letting ferment? OR could I maybe leave them sitting on the radiator to generate the proper heat?
Thanks!!
Lauren, my goodness you must be freezing! If it’s safe to put your oatgurt on the radiator, then I would do that. I usually let mine ferment for 48 hours in front of the heat dish, and it’s warm! Probably at least 90 degrees. It’s not going to ferment in 35 – 40 degree temps. It would probably take 3 days or so to ferment at room temp (in the 70′s).
Thanks! And yes, it IS freezing! My first real winter in Delaware, since I moved up from Florida.. What a change! Inside the house is not as cold as outside, of course, but I’ll try either putting it in a oven-safe dish on the radiator in one of the other rooms, or just putting it in one of the bedrooms, which are warmer anyways. I will post with what I did, and let you know the results, in case there’s anyone else in colder climates (without the awesome heat dish) haha.
Thanks again!
{ 4 trackbacks }