Fermenting oats started as a fun experiment with my daughter, Maya, for a school project. It is now a family and Kultured Wellness Community favourite! Check out this video to see how to make it.
Why ferment oats?
Oats are not only delicious, they are a wonderful source of fibre, nutrients and antioxidant. Oats also contain a specific type of fibre known as beta-glucan which can help to reduce LDL cholesterol (by assisting with excreting cholesterol-rich bile out of the body) and inflammation, thanks to the antioxidants also found in beta-glucans. Some research has also shown that beta-glucans can help to decrease systolic and diastolic blood pressure, both of which are risk factors for heart disease.
Unfortunately though, due to the anti-nutrients that grains contain, they can be difficult to digest. Fermenting them can remove the anti-nutrients and improve digestibility as well as reduce their carbohydrate content, making them a delicious addition to your breakfast menu once again! Combine them with bananas which are high in tryptophan (think serotonin, one of your happy hormones), this is sure to make you happy.
Ingredients1 cup of gluten free oats
1 x banana
1 cup of Kultured Wellness Coconut Kefir *
1/2 to 1 cup of water
- Add the oats to a 1 litre glass jar.
- Add sliced banana.
- Pour kefir into the jar followed by the water making sure that you cover the oats and banana with the water. Use a glass weight or the banana skins to hold down the oats and banana under the liquid.
- Ferment for 2 to 3 days on the bench, depending on the weather. The oats will smell fermented and be tart to taste.
- Serve raw or cook to make a creamy porridge (cooking will reduce some of the beneficial bacteria so cook on very low heat).
You can also use Kultured Wellness Coconut Yoghurt to ferment your oats. The yoghurt will add beneficial fats and more bifido strains for immune support and digestion of vegetables.