Any Bloom regulars know that we have an unnatural fondness of fermenting things. We had never heard of oatgurt until attending our local food swap and quickly became obsessed (ahem, TY Marina). Technically this is not yogurt at all, so don't waste too much time wishing it was. Very much unlike yogurt, oatgurt is made from oat groats. We like the idea of using oat groats, since they are completely unprocessed and retain so much more of that good nurtional stuff.
Oat groats are unflattened and unprocessed oat kernals. Because they are the original state of harvest, they require much more time and water to cook. Yet it's worth the wait because they are the most nutrious packed form of oats you can get. Oat groats digest slowly, making them super satisfying and friendly to yr glycemic load. They are very high in fiber and potassium, and are also a fair source of protein, calcium and B vitamins. As you let the oat groats ferment in open air, healthy bacteria like that of regular yogurt begins to grow er.. colonize, if you will.
Flora * these healthy bacteria aka probiotic gems are miracle workers that will support gut health tremendously! Studies have shown that these probiotics help the body to produce its own natural antibiotics, anti-carcinogenic compounds, increases nutrient bioavailability, reduces diarrhea and constipation, and help boost immunity. Don't know about you but my tastebuds and my body are thanking me for my oaty oatgurt creation, we hope yours do too!
1 cups steel cut oats
1. Place one cup of oat groats into a large bowl and fill with water until the groats are completely submerged. Leave them out in the open air to soak overnight.
2. The next day blend your oats until smooth with a little more water depending on your desired consistency, but make sure its more creamy than watery.
3. Pour into jars or a croc (leave five inches of airspace) and let sit out for an additional 1-3 days. Do not cover with lid, use a breathable cloth or paper towel! After one day you will notice air bubbles in your oatgurt like you see in the photo above. You will also notice it growing (much like the proofing process of bread). The longer you let it sit, the more healthy bacteria will grow and the tangier it will taste! When your oatgurt has reached optimal sourness, either eat it or place in the fridge to stop the fermentation process.
4. To serve, scoop out 1/4 of the oatgurt and flavor with your favorite nuts, fruits, cacoa nibs, dried fruit, nut milk, coconut shreds, what ever go-to mason jar snack you have.