Hi Jam,

Sometimes there’s so much more information in the comments on blog posts than there is in the actual blog posts!

You could substitute rolled oats with oat bran though I’ve never done it. The consistency of the final porridge would be quite different.

The other thing to be aware of is that most of the anti-nutrients in grains are in the bran. Therefore you’re potentially looking at a much higher concentration of phytic acid in your bran than you would be in the whole oat. Because of this my neutralising process will potentially not be as effective as it would be for whole oats.

Alison

Thank you for explaining the recipe so well and replying to all the comments in depth. There’s so much information in the comment section as well.
Is it ok to substitute rolled oats with oat bran in your recipe. Does the quantity of bran or other ingredients change?

Yes, I often do this! Less washing up is better in my book 🙂

Hi Gabriela,

1. Apple cider vinegar is much cheaper than a probiotic capsule, which is why I would use it over them.

2. You’re using a minimal amount of apple cider vinegar, so it’s unlikely that the flavour will be greatly affected (the oats will have a sour tang anyway from the fermentation). I haven’t seen any papers on the nutritional difference between draining and rinsing and not draining and rinsing, but I do believe a lot of the probiotics are held in that liquid. When cooked, they turn into para-probiotics and postbiotics, which are incredibly good for the immune system, so I wouldn’t throw the liquid away.

3. Sprouted oats have had their phytic acid neutralised already in the sprouting process, so there’s no need to ferment them from that perspective. Soaking/fermenting them may well make them more digestible, though, because it softens the starches before cooking and adds probiotics, which in turn become other immune-supporting compounds when cooked

I’m glad I came across your website it’s very informative. I’m new to all this fermenting oats process. I’ve been reading here and there and I have some questions and since you are more knowledgeable in this matter I thought you could help me.
1. Why is fermenting oats with water and AVC better than water and probiotic capsule?
2. If I ferment oats with water and AVC and then cook the next day with the whole liquid (instead of rinsing and discarding the acidic water) wouldn’t that affect the flavor of the cooked oats? I don’t think that rinsing the oats after fermenting in avc would make much difference in the nutritional value since probiotics would be killed due to cooking.
3. Is there any benefit in soaking sprouted oats? Meaning if it will make them more digestible? I have Sibo so I thinking that could help me

You are probably losing some of the probiotic goodies because they’ll be in the water. There’s no need to rinse the oats from a phytic acid destroying perspective as the process neutralises the phytic acid, it doesn’t leech into the water.

I rinse them after soaking overnight. Is that wrong, am I rinsing off the pre and post biotics?

Hi Chloe,

I think you could incorporate toasting into this procedure without problems. The easiest way would be to do it at the beginning, before you ferment the oats. |a slightly more challenging option would be to strain the oats after they have been fermented and try gently toasting them or drying them out in the oven before you make the porridge.

Hi
I usually toast the oats before making porridge. Do you think it would be a problem?