Raw Oatgurt
My recipe for Oatgurt is based on this recipe from RawVeg.Info.
Fill a ceramic bowl with raw oats groats, cover with water, and allow to soak overnight.
Raw oat groats - look for them in the bulk foods section of your local health food store.
Next, blend the oat groats and soaking water really well in a blender until smooth and creamy (NOT WATERY). Your oats should resemble thick cooked oatmeal:
Creamy raw oatmeal.
Pour the raw oatmeal back into your ceramic bowl, cover with a paper towel or other breathable material, & place in a warm area. I like to use my Costco HeatDish set on low.
Costco's HeatDish, aka The Fermenting Machine
Now, simply allow your oats to ferment. Stir occasionally, and if they become to dry, add a little water. I usually allow mine to ferment for 48 hours – just depends on how tangy you want them to taste.
Oatgurt after 48 hours of fermenting.
Your oatgurt will not go bad, but it will get more sour everyday as the beneficial flora continues to grow. When they have reached optimal sourness, either eat your oatgurt or place in the fridge to stop the fermentation process.
Oatgurt with fried plantain and raw pecan butter.
{ 38 comments }
Yum HEAB!! I cant wait to make some!
~Justine
I am planning on a week only eating foods produced in 100 miles of where I am, and found some farro…I think I might try this out! Thanks!
Would steel cut oats work with this too?
Do I refrigerate it after the fermentation or just keep it sitting out?
-Natalie
Do you think I could do this with wheatberries?
-Natalie
can i use brown rice in place of the groats?
Rebecca, Hmm, not sure. I’ve had people tell me they tried other grains, and it never really works. I read that the oat groats work best since they’re a bit higher in fat than other grains. Let me know if you try the rice.
Instead of a heat dish, do you think I could make this with a dehydrator?
Hannah, No heat dish required. Room temp. is fine – it just may take longer, and yes, I’m sure the oatgurt would also ferment in a dehydrator. Just keep the temp. low like 85 or 90 degrees.
This looks great
Thanks!
That’s such a unique idea. I have to try it. Thanks
What a great site this is! I’m very excited to try your recipes that I don’t even know where to start. About the oatgurt, I was thinking of letting it ferment just slightly and then spreading onto my dehydrator and making a raw bread or cracker. What do you think?
Michelle, I say go for it – and please let me know how it turns out. I made something kind of similar, but did not use a dehydrator: http://heathereatsalmondbutter.com/2009/07/09/souroat-bread/. It was so yummy, and I should make it again. Thanks for reading!
Do you think one could make this with rolled oats? It would obviously not be raw, but…. :/ It’s what I have. Or raw buckwheat groats instead?
Serena, Yes, the oatgurt does work with rolled oats as I know another blogger who made it all the time with gluten free rolled oats. However, the buckwheat? Yeah, not so good. As far as raw grains go, the oat groats seem to work best. Let me know if you try it!
Yumm-ers. This sounds great – I’m going to give it a go.
Question: I have read that it is important to drain and thoroughly rinse soaked grains, nuts, and seeds. Is the soaking water essential to facilitate fermentation? Would fresh water work with this recipe?
Mandy, Yes, your oat groats should ferment using fresh water. Hope you enjoy the recipe!
That’s Great! Thank-you for sharing:)
Karina, You’re welcome.
Just thought I’d let you know I made your oatgurt and love it!
Gosh it’s so good. I tried it earlier today and was unsure but 2nd time and I’m already addicted. I ate it with soft prunes…yumyum.
Haha I sound so strange- a 20yr old eating prunes and “oatgurt”!
Anyway, thank you for the idea, this is definitely going to be a staple for me.
Emma x
Emma, I love hearing from other people who enjoy nursing home food.
So glad you are enjoying the oatgurt. If you get it right (and there have been LOTS of mishaps), it is so good. Like crusty sourdough bread. It’s been so long since I’ve made it, and I keep saying I need to buy some oat groats. SOON!
I didn’t even know this was possible to make your own yogurt. It seemed like way too big of a task for me to pull off, but when I look at your pictures I think I can handle it! Looks pretty good to me.. longer it sits, the more sour it gets. Delish!
-Sonny
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Sonny,
This is one of my favorite recipes, but I have not made it in forever. However, just bought some oat groats and plan to make it soon. Hope you try it.
I do this with oats, it makes it more digestible and inactivates the anti-nutrients:
1. Measure out your portion of oats into a glass bowl
2. Cover with warm water
3. Pour in whey (clear liquid that separates from yogurt) – or you can make whey the traditional way: http://kellythekitchenkop.com/2009/04/how-to-make-raw-milk-yogurt-cream-cheese.html
4. Stir
5. Sit out on the counter covered with a dish cloth at least 12 hours, best at 24 hours and LONGER. Sometimes I’ve done this for 3 days or a week!
So what is the nutritional information for the this oatgurt?
Autumn,
Not sure – I’ve never calculated it.
Hmmm do you have any idea how I would go about that?
Well, if you want to be precise, you could make the recipe and measure out all the ingredients, or you could just guesstimate based on the nutritional info for oat groats since all the recipe contains are groats and water. 1/2 cup oatgurt probably = 2 servings dry groats, and the nutritional info can be found here: http://www.bobsredmill.com/whole-oat-groats.html
Thanks that helps a lot. I don’t mean to be a bother but what do you think about the almond yogurt nutritional info. http://heathereatsalmondbutter.com/2010/04/08/almond-milk-yogurt/
Hmm, not sure as I can’t remember how much yogurt the recipe yielded. 1 serving (1 cup) was probably about double the nutritional info for 1 serving or 1 cup of the almond milk.
Hello! I just made these 2 days ago, and let them sit out with a cloth over the dish in the hot hot heat we’re currently experiencing (I don’t use AC). However, mine didn’t get a crust-and there IS a kind of clear gooey gel layer on top. Any ideas? Thanks!!
Lindsey,
Is it humid where you live? I think the oatgurt ferments better in the dry heat. I wouldn’t eat it if there is not crust and a gel layer on the top. Doesn’t sound like things went as they ought to.
I realize that not all oat groats are truly raw. Did you use ones that were truly raw or the type you can buy in bulk at Whole Foods?
Robin,
I bought mine from the bulk bins at Whole Foods. I assumed they were raw.
Had my first oatgurt breakfast this morning and it was super delicious! I soaked steel-cut oats for about 10 hours, then blended and placed in the oven with the oven light on for a bit longer than 2 days, stirring twice. Worked perfectly! Great texture and flavor. Topped them with chia seeds, a few ounces of coconut milk, vanilla, raw almond butter, diced apple and cinnamon- very satisfying. Thanks so much for this and all your posts! YOU ARE AWESOME!
Do you think I could do the heat/ferment part in my crockpot, or do you think low/warm in the crockpot would be too hot?
Nevermind! I see some previous posters did it in the oven with just the heat of the light on. I will give that a whirl this week!
Wow…super interesting!!
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