Fermented Oats

by HEAB on March 4, 2010

I’ve been experimenting with my Costco HeatDish again. 😉


I’ve read in the past that soaking & fermenting our grains before we eat them makes them easier to digest. Last summer, I got on an oatgurt kick but haven’t made any in a while, and I’ve been having major oatgurt cravings. However, I’m all out of raw oat groats, nor did I want to wait three days to eat it. So, for the past two nights, I’ve been covering 1/2 cup steel cut oats with water, allowing them to ferment for 24 hours in front of my heat dish. Many thanks to Nicole for the idea!

After 24 hours, I drained off the soaking water, and cooked the oats on the stove-top in about 1 1/2 cups water. The cooking time was cut in half thanks to the soaking and in about 10 minutes, I had a warm bowl of oaty goodness.

Bowl #1 consisted of 1/2 fermented steel cut oats with 3/4 container So Delicious plain coconut milk yogurt stirred in after cooking plus vanilla, cinnamon, and a pinch of salt. Toppings were Trader Joe’s almond flaxseed butter and toasted almonds. This was my dinner, and I slept like a baby afterwards.


Last night, I had bowl #2.


I cooked my oats with salt, vanilla, and cinnamon and stirred in 1 TBSP butter once they were done cooking. For the topping I made Coconut Almond Butter. I’ve seen this Coconut Peanut Butter on several blogs and decided to try making my own with almond butter. I even stirred in a few toasted almonds for some crunch. After spooning it on my oats, it melted and was so yummy. All I did was soften 1/4 cup coconut oil on the stove-top and then stirred it together with 1/2 cup almond butter and a handful of toasted almonds. I then placed it in a glass jar in the fridge to solidify. That’s it. You should try it…I dare ya.

Neither of these bowls tasted sour at all, and so I’m not even sure if any fermentation really occurred, but at least my grains got a good 24 hour soak. My belly said Thank-you. :)

How are you going to get in your good bacteria today?