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:
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.