Firstly, thank you for understanding how much work a podcast and website are! It is far more than I ever imagined before I started and far more than most people listening/reading realise!

If you want to eat groats, you should soak them overnight before using. I don’t think you can do anything about the phytic acid content, because without breaking into them, I don’t think the fermentation can act on this anti-nutrient. I’ve not seen any papers or scientific evidence to confirm this, though.

To make the oat bake with groats, I would soak them overnight and cook the bake for longer. I’ve previously experimented with soaking oat groats overnight and then blending them to a thick paste with water and a starter, fermenting this and then using it as a base for an egg-style bake.

I figured! I hope the bread turned out well.

I haven’t, but I think it’d work just fine. You’ll have, by weight, a lot more oats, but it’ll just be more oaty! I’d say to make sure the oats are cooked (steel-cut take longer than rolled) and if you think it’s too oat-heavy, adjust it next time. I’d love to hear what you thought!

Hi, I am making this today, but all I have are steel cut oats. I followed the recipe substituting steel cut oats ( 3 cups) fermented overnight, now going to add cheese, onions and herbs. This is an experiment. If I had thought of it before, I should have found out if there is a difference in weight between the two types of wheat. Have you made this using steel cut oats?

I add them raw. Though if you happened to have them leftover you could always add them cooked.

More question than comment; do you add the bacon and onion to the oat mixture uncooked, or do you first cook them separately?

I’m glad you like the bake. You could make it with any veg/add-ins you like or with something sweet too!