***Disclaimer: The evidence is still out on the absolute roles that bacteria play in our bodies and the ratios/results/requirements that we obtain from food and supplements. So if you have legitimate concerns in regards to your digestive system, I advise you speak to a qualified healthcare practitioner.
Fermented oatmeal, or oatghurt, was my gateway drug into the fermenting world. Below, I'm going to give you guys and gals a few options how to use your oats once they are fermented and full of little bacteria buddies.
So, why ferment?
We are symbionts.
We live in a symbiotic relationship with our microflora --the bacteria, fungi, viruses and other microbes that make up our inner ecosystem. Nurturing our microbiome is crucial to how we thrive as humans. As the host, we have a responsibility to protect our little critters. Our survival is mutually inclusive. Probiotics found in fermented foods can be a simple way to maintain our symbiotic kinship.
4 cups steel-cut oats
8 cups filtered water, divided
1 splash apple cider vinegar with 'the mother'
1-2 probiotic capsules, as a starter
Soak the oats in the first 4 cups of filtered water with a splash of apple cider vinegar overnight in a ceramic or glass bowl, covered overnight. In the morning rise and strain the oats until the water runs clean.
Blend the soaked oats in a food processor with another 4 cups of filtered water until the oats are broken down. The mixture will be pretty watery, don't worry! It will thicken while it's fermenting. Pour the mixture into a clean ceramic bowl and open your probiotic capsules and pour them in. Mix and cover with a damp cloth. Find a shady spot on your counter for it to ferment in for the next few days. Twice a day, re-dampen the cloth and give the oats a stir with a wooden spoon --don't use metal, as it reacts with the mixture and can hinder the fermentation process. The fermentation process can take 3-5 days depending on how dry or humid the air is in your area and how tangy you want the oats to be. I like a bit of zing to my oatghurt and I live in a very dry climate, so mine is always closer to the 4 day mark.
You can store your tangy oats in an air tight container in the fridge for 7-10 days. Pro tip: save a big tablespoon of the fermented oats and use it as a starter for your next batch!
So, what do you do with the fermented oats now?
Here is what I do:
I split the fermented oats in half. I put 2 cups in one container with 1/2 tsp vanilla and 1 tsp ground cinnamon and mix it all up.
The other 2 cups of fermented oats I save to make a pan-fried naan! You'll probably want a recipe for this one.
Fermented Oatmeal Naan
2 cups fermented oatmeal
1 tsp oil
1/2 tbsp arrowroot powder
1/2 tbsp baking soda
1/2 tsp sea salt
Optional: 1 clove crushed and minced garlic and 1 tsp ground cumin
1/4 cup fat of choice, set aside to brush on once done
Mix all the ingredients, aside from the 1/4 of your fat of choice. Heat a dry pan over medium-high heat. Once the pan is hot, take a pancake-sized scoop of fermented oatmeal and fry it up. Flip after the indents have formed and the top side is dry. Fry the second side until it is browned. I usually fry two at a time. Once fried, place the naan on a cooling rack (I have a fancy kitchen, which means I use a plate) and brush one side of the naan with your melted fat of choice.