Fermented Oat Bake

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

100g bacon

150g hard, aged cheese (such as parmesan or strong cheddar)

6 eggs

Generous grinds of pepper plus any particular herb/spice you would like to add (get creative here – I like marjoram or rosemary or sage)


  1. In a large bowl, stir the sourdough starter (or equivalent) into the water.
  2. Pour in the rolled oats, stir and leave to soak overnight on the kitchen worktop.
  3. Next morning, dice the onion and bacon and grate the cheese.
  4. Add the onion, bacon and 100g of the cheese (reserving 50g) to the oat/water mixture.
  5. Break the eggs into a separate bowl and whisk lightly with a fork.
  6. Add the eggs to the oat mixture and season with pepper and your chose herbs/spices, stir well.
  7. Pour the mixture into a greased baking dish and top with the remaining grated cheese.
  8. 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.

4 Responses

    • Hi Jette. Great question! I leave mine on the kitchen counter. The fridge is also OK but they won’t ferment as much there. Watch the video on my home page (if you haven’t already) and you can see me doing this there. Thanks, Alison.

  • Hi Alison! Have you tried this with sausage or other cheeses? I don’t have bacon or cheddar cheese on hand but I’d like to make this.

    • Hi Stacy! I haven’t but I say go for it! Sausage would work well, chopped up, and others cheeses would be fun to explore – I don’t know what you have access to there but I can imagine a gouda or a pecorino working well. Let me know how you get on 🙂

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