This oatmeal is a staple in my house as my son eats it every morning, so it is an engrained part of my daily routine to feed the oat starter before going to bed and cook them the next morning. I first learned about fermented oats on the Ancestral Kitchen Podcast and I just knew I had to try it! It is such a simple thing, but probably very unheard of in our modern world. It is so easy that it almost seems ridiculous that I’m sharing such an easy recipe here – but I want to get the message out that this way of cooking oatmeal exists.
How to Make an Oat Starter
It couldn’t be easier to make an oat starter, especially if you already have a sourdough starter.
- To a pint jar, add 10g active sourdough starter (fed with any flour).
- Add 50g rolled oats (gf if needed).
- Add 227g warm water and stir.
- Loosely put a lid on and set aside overnight.
The oats will ferment from the addition of the sourdough starter, so the next day you can make this fermented oatmeal recipe or use them in another way, such as adding them to a bread recipe. But, make sure you leave enough oats in the bottom of the jar to continue feeding. As long as the bottom of the jar is covered, that is enough.
After the first feeding – you can begin to feed the oats with oats – you no longer need to use your sourdough starter. So, just add 50g rolled oats to the fermented oats left in the jar, plus 227g water. If you aren’t going to use it, you can put the jar in the fridge until next time.
Enjoy!
I hope you enjoy this recipe and find it a rewarding part of your from-scratch kitchen routine. Let me know if you have any questions by leaving a comment below.
Fermented Oatmeal
Equipment
- 1 small pot
Ingredients
- 50 g fermented oats
- 1 pinch of salt
- 2 tbsp butter
- 1/4 tsp ground cinnamon
- 1 tbsp maple syrup
- 1/4 cup raisins
Instructions
- Pour fermented oats (with water from the jar) into a small pot. Leave a small amount of oats in the jar, just enough to cover the bottom. Loosely put the lid on the jar and set aside.50 g fermented oats
- Add a pinch of salt to the oats and cook at medium high heat. Once it starts to bubble, turn the heat down to medium low. Stir frequently until thickened and creamy. Turn the heat off and add the butter, cinnamon, maple syrup, and raisins. Stir to combine and pour in a bowl to serve hot.1 pinch of salt, 2 tbsp butter, 1/4 tsp ground cinnamon, 1 tbsp maple syrup, 1/4 cup raisins
Notes
- You can use whatever add-ins you like, such as cranberries, blueberries, or nuts.
- Customize your oatmeal with any sweetener you like.
- Add milk if desired – cashew milk is a lovely dairy free option.
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