Fermented oats are healthy, tasty, super-nutritious and they don’t need any more cooking time than standard oatmeal!
To get all the details of how to brighten your morning with tangy, super-nutritious oatmeal, pop your details into the form below. I’ll email you a PDF which will give you the recipe and walk you through the method, plus share links to other oat-focused information that I think you’ll love.
Here are two ways I love to serve my fermented oats:
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Nutritionists and functional drs are telling us that oats are bad as a forbidden grain, how can I learn otherwise?
thank you
Nutritionists all over the world say many different, often contradictory, things. All grains have anti-nutrients that potentially can be harmful but also contain a whole lot of other things that are good for us. My fermenting process helps neutralise some of the anti-nutrients. At the end of the day it’s up to us all individually to try out foods on our own bodies and see if they work for us or not. I hope this helps, Alison.
Wonderful information on porridge, oats, buckwheat and fermenting the grains. I intend to try. I haven’t purchased a digital scale yet but will look into it. Any guidance on that is appreciated but understood that you may not have the time to suggest. I have wheatberries and will look into buckwheat berries (not certain if the berries are locally found but will look into) since my purchases of buckwheat flour have been of ground flour and not fresh. THANK YOU for all the great information. 🙂
Hi Sue, I’m glad that you found use in what I’m up to! Digital scales aren’t expensive and most of them have all the functions you need. I think our one cost £20 (about $28). I hope you enjoy the oats!