Saturday, May 31, 2014

Lacto-Fermented Oatmeal

     Oats, just like any other grain, need to be fermented to break down the anti-nutrients, or phytates, that they contain. Oats also have gluten which,  like wheat, needs to be fermented to partially break it down before it enters your system. Without fermenting, oatmeal is a marginally nutritious breakfast that drains your energy and leaves you hungry an hour or two later. But with fermenting, oatmeal becomes a powerhouse meal that will digest well, keep you satisfied and full way beyond lunch time, and give you lasting energy throughout the day! Not to mention, the taste of fermented oats is far superior! All you need is a little bit of whey, the liquid in yogurt. Once you have this ingredient, you can ferment almost anything! Or you can also use plain yogurt as well, if you don't have any whey.

 Lacto-Fermented Oatmeal (breakfast porridge)

From Nourishing traditions


2 cups oats, rolled or cracked
2 cups warm filtered water plus 4 TBSP whey, yogurt, kefir, or buttermilk
1 tsp sea salt
2 cups filtered water


 Mix oats with warm water mixture, cover and leave in a warm place overnight (7 to 24 hours). Bring
an additional 2 cups of water to a boil with sea salt. Add soaked oats , reduce heat, cover, and simmer several minutes. Remove from heat, and let stand for a few minutes. Serve with plenty of butter or
cream and a natural sweetener like rapadura, date sugar, maple syrup, maple sugar or raw honey.


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