Fermenting oats into sourdough oatmeal or porridge is easy and has so many benefits:

• The oats will be softer, cook more quickly and be easier to digest.
• The resulting oatmeal will be more nutrient-dense thanks to reduction of the mineral-leaching phytic acid
• Your porridge will taste much more interesting. Many people to whom I’ve taught this method tell me they just can’t go back to unfermented oats!

It’s simple: Here’s a video that’ll walk you through it:

If you’d like to read more, including many frequently asked fermenting oats questions, I have a comprehensive blog post here: How to Make Fermented Oats

There is so much more to fermented oats that just oatmeal. Check out my mini-course ‘Fermenting Oats’ (it’s just $8!) to get an hour’s worth of oat fermentation tuition, including guidance on how to choose oats, the best ways to process them, all about fermented oatmeal plus recipes for:

Fermented Scottish Oatcakes

Naturally-Fermented Staffordshire Oatcakes

Fermented Oat Bake

…and information on two historic Scottish and one Welsh oat fermentation methods.

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