Raw Oatgurt

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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.

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.

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

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.

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.

Oatgurt with fried plantain and raw pecan butter.

{ 53 comments… read them below or add one }

justine June 17, 2009 at 8:48 am

Yum HEAB!! I cant wait to make some!

~Justine

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specialkphd July 1, 2009 at 10:00 am

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!

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Elizabeth July 7, 2009 at 4:50 am

Would steel cut oats work with this too?

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necesseaties August 3, 2009 at 8:01 pm

Do I refrigerate it after the fermentation or just keep it sitting out?

-Natalie

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necesseaties August 3, 2009 at 8:02 pm

Do you think I could do this with wheatberries?

-Natalie

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rebecca November 8, 2009 at 6:28 pm

can i use brown rice in place of the groats?

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Heather Eats Almond Butter November 8, 2009 at 7:18 pm

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.

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Hannah February 21, 2010 at 8:19 pm

Instead of a heat dish, do you think I could make this with a dehydrator?

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Heather Eats Almond Butter February 21, 2010 at 8:29 pm

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.

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Serena February 28, 2010 at 7:55 am

This looks great :) Thanks!

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shannonmarie February 28, 2010 at 12:17 pm

That’s such a unique idea. I have to try it. Thanks :-)

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Michelle April 13, 2010 at 8:20 am

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?

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Heather Eats Almond Butter April 13, 2010 at 9:04 am

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!

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Serena May 5, 2010 at 8:27 pm

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?

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Heather Eats Almond Butter May 6, 2010 at 5:42 am

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!

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Mandy May 14, 2010 at 9:32 pm

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?

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Heather Eats Almond Butter May 15, 2010 at 6:54 am

Mandy, Yes, your oat groats should ferment using fresh water. Hope you enjoy the recipe! :)

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Elise February 14, 2014 at 12:28 am

Just to be clear, you are saying that it is necessary to rinse the groats after soaking, then blend and ferment with fresh water? I have another 24 hours of fermenting left, and no sign of the crust yet. Wondering if this could be to due to fermenting in the same water I soaked the groats in? I really want this to work!!

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HEAB February 14, 2014 at 3:13 pm

Hi Elise,
Yes, I would recommend using fresh water. However, it should still work even if used the fermented water. How’s the temperature where it’s fermenting? Needs to be fairly warm but not damp or humid. Hope that crust is forming!

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Elise February 15, 2014 at 10:19 am

Heather,
I had it sitting out in my kitchen which was only about 70 degrees. But then I read another reviewer put it in the oven with the light on. I think I see a crust forming now!

Karina May 28, 2010 at 10:30 am

That’s Great! Thank-you for sharing:)

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Heather Eats Almond Butter May 28, 2010 at 10:31 am

Karina, You’re welcome. :)

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lunchiemunchies June 7, 2010 at 3:06 pm

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

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Heather Eats Almond Butter June 7, 2010 at 5:38 pm

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! :)

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Sonny October 25, 2010 at 12:56 pm

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
ioLite Vaporizers

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HEAB October 25, 2010 at 3:23 pm

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. :)

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Meagan January 7, 2011 at 9:04 am

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!

:D

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Autumn March 25, 2011 at 9:06 pm

So what is the nutritional information for the this oatgurt?

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HEAB March 25, 2011 at 9:10 pm

Autumn,
Not sure – I’ve never calculated it.

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Autumn March 25, 2011 at 9:12 pm

Hmmm do you have any idea how I would go about that?

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HEAB March 25, 2011 at 9:26 pm

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

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Autumn March 25, 2011 at 9:53 pm

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/

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HEAB March 25, 2011 at 10:03 pm

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.

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lindsey June 8, 2011 at 7:42 am

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!!

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HEAB June 8, 2011 at 8:32 am

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. :(

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Robin June 13, 2011 at 8:57 am

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?

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HEAB June 13, 2011 at 9:06 am

Robin,
I bought mine from the bulk bins at Whole Foods. I assumed they were raw.

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Laura July 11, 2011 at 9:26 am

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!

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April July 17, 2011 at 8:08 pm

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?

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April July 17, 2011 at 9:40 pm

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!

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Ashley August 11, 2011 at 12:50 am

Wow…super interesting!!

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Jason March 31, 2013 at 1:56 pm

Hey Heather!

Awesome site. Just a quick question, I made the oatgurt which came out perfect in the dry Colorado climate :) and then put it in the fridge. Once in the fridge, how long does it last in there? It’s been in there about 4-5 days thus far. Seems okay, but I’m never sure about this kind of stuff.

Thanks again!

Jason

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HEAB March 31, 2013 at 6:19 pm

Hi Jason,
Jealous you’re in Colorado – it’s one of our favorite places! I’m glad the oatgurt recipe worked for you, and honestly, I’m not sure how long it will keep as we’ve always finished off the whole batch in a few days. I’ve read you can sourdough bread in your pantry for 4 to 5 days and in the freezer for up to 3 months. So, I would think the oatgurt (which is fermented like sourdough) would be fine in your fridge for at least a week. Hope this helps!

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HEAB April 1, 2013 at 8:38 am

Hi Jason,
Me again, I was thinking about your question last night, and since it’s raw, I probably wouldn’t keep a batch of oatgurt for longer than 3 to 4 days. If it tastes fine, then it’s probably ok, but raw foods don’t have a very long shelf life, even in the fridge.

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Jason April 1, 2013 at 1:32 pm

Hey Heather. Thanks for the quick replies!

I mostly eat Paleo so for me, eating the oatgurt won’t be a daily thing. I like to rotate my breakfast between green smoothies, eggs and oatgurt so I guess one batch would only see two eatings per week and thus I should make a smaller one next time. Thanks again!

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Alix June 2, 2013 at 11:30 am

Hey!
Oh my goodness all of your food makes my mouth water just looking at! I saw your picture of the oatgurt with fried plantains and raw pecan butter and I have a few questions! I am doing a project for my spanish class on fried plantains, and want to make this dish for the presentation! Question #1: Where did you buy your raw oat groats? Question #2 : How did you make your fried plantains? Question #3: Where did you buy your raw pecan butter?
THANK YOU!!
Alix

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HEAB June 2, 2013 at 6:42 pm

Hi Alix,
Thanks for reading and how cool you’re going to use the oatgurt/plantain combo for your class presentation! I purchased my raw oat groats from the bulk bins at Whole Foods. Looking back through my archives, I fried that particular plantain in a little cooking oil spray and a few sprinkles of stevia. Honestly, I’d probably just use butter or coconut oil these days. I made the pecan butter myself in my food processor. Here is my post on homemade nut butter: http://heathereatsalmondbutter.com/recipes/homemade-nut-butter/, but you could use any store bought raw or roasted nut butter if you don’t have a food processor. Good luck!

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Wendy September 29, 2013 at 12:17 am

Hi, Heather-
My daughter, who eats a raw vegan diet, got me started on whole oat groats. I usually soak them overnight, then for breakfast blend until creamy with Greek yogurt, dates, banana, flaxseed, sunflower seeds, chia seeds, topped with sliced almonds. Good, but I’ve wondered what else to do with the oat groats. I like fermenting things, so I’m going to try making your oatgurt. What else do you eat it with?
-Thanks!

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HEAB September 30, 2013 at 1:39 pm

Hi Wendy,
Hope the oatgurt works well for you. Been ages since I’ve made it…which is quite sad because I really enjoy it, and I think you just inspired me to go buy some oat groats – they do make the creamiest oatmeal after being soaked overnight.

As far as how I eat my oatgurt, I usually just scooped it into a bowl and then added my favorite oatmeal toppings of the moment were – usually nut butter, plus maybe fruit or nuts. I also made “souroat” bread by spreading a thin layer of the oatgurt on parchment lined cookie sheets before allowing it to ferment – http://heathereatsalmondbutter.com/2009/07/09/souroat-bread/. Then topped it with my favorite toast/bread toppings. Enjoy!
PS – Can I come over for breakfast? ;)

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Alice December 11, 2013 at 4:50 pm

Can Oatgurt be made without whey?

Thanks

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HEAB December 11, 2013 at 5:12 pm

Hi Alice,
There is no whey in the recipe – just oat groats and water.

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Alice December 19, 2013 at 5:22 pm

Thanks for pointing that out!

Can it be used to make the gluten free sourdough starter in this link?:
http://www.homegrown-kitchen.co.nz/2013/04/23/nicolas-no-knead-sourdough-bread/

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HEAB December 19, 2013 at 7:58 pm

Well goodness, I’d love to know b/c her sourdough bread sounds pretty amazing. The oatgurt may be too thick to use as a starter, but I guess you could simply try making it with more liquid. I have used it to make a “bread” before. I basically just allowed the oatgurt to ferment on a baking sheet instead of in a bowl and posted about it here: http://heathereatsalmondbutter.com/2009/07/09/souroat-bread/. It was tasty but not nothing you could put in the toaster. Please let me know if you try Nicola’s bread. I’m curious to know how it would turn out with the oatgurt.

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