Want a delicious, creative way to use fermented oats?
This is tasty, easy and it keeps really well in the fridge or freezer. Eat slices hot and fresh, cut a chunk off from the leftovers as a quick snack, and then fry up some slabs for supper!
If you want extra help fermenting your oats, check out my video here.
Fermented Oat Bake
3 cups rolled oats
2 cups water
30g sourdough starter (or equivalent of any live bacteria/yeast starter kefir, yougurt, sauerkraut juice)
1 large or 2 small onion/s
150g hard, aged cheese (such as parmesan or strong cheddar)
Generous grinds of pepper plus any particular herb/spice you would like to add (get creative here – I like marjoram or rosemary or sage)
- In a large bowl, stir the sourdough starter (or equivalent) into the water.
- Pour in the rolled oats, stir and leave to soak overnight on the kitchen worktop.
- Next morning, dice the onion and bacon and grate the cheese.
- Add the onion, bacon and 100g of the cheese (reserving 50g) to the oat/water mixture.
- Break the eggs into a separate bowl and whisk lightly with a fork.
- Add the eggs to the oat mixture and season with pepper and your chose herbs/spices, stir well.
- Pour the mixture into a greased baking dish and top with the remaining grated cheese.
- Bake at 180C for 35-45 minutes, raising the temperature towards the end if it needs further browning.
If you love oats and love fermenting, check out my course Sowans: The Scottish Oat Ferment over at The Fermentation School. It’ll guide you through an historic, exciting way to ferment oats into both a creamy porridge and a tangy probiotic drink.