Updated: Jun 8
Photo by Joanna Kosinska on Unsplash
I received so many inquiries when I shared my his and hers fermented oats pictures on my Instagram stories, so I thought I'd do a full post to share the details!
The base for this recipe comes from page 455 in this book (the book has so many details on why grains are prepared in this manner). Here's how I made my oats:
Ingredients and Directions:
I put all of the above in a pyrex dish with the lid on upside down and leave on the counter overnight.
In the morning, I rinse and strain my oats using a colander spoon (I try not to have my ferments touch metal) by pouring filtered water over it.
It then goes in my favorite ceramic pot with 1/2tsp. of celtic salt, 1c. filtered water, and about a 1/2 tbsp. of homemade rendered tallow (from my parents cow) or you can buy well sourced tallow here.
It cooks up in about 5 minutes.
The add-ins I've been liking lately include half a pear, a dash more salt, a splash of maple syrup, and a scoop of OX Nutrition collagen.
Photo by Jonathan Mast on Unsplash
Let me know if you try it and how it goes! Do you like it better than regular oats?!
As Always, #GetSatiated.
*I prepare my oats for the next day with leftover tea water from my kettle!