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Fermented Oat Porridge

Fermented Oat Porridge

I love enjoying a big bowl of oatmeal when the weather starts to get cold. My uncle introduce me to a new way of making this popular breakfast -fermentation! This recipe is very simple to prepare and the extra soaking time is well worth it because it creates the creamiest oatmeal I have ever tasted. Fermenting this grain helps to make it more digestible and nutritious. After cooking, experiment with new flavours to take it to the next level. I hope you love this easy recipe as much as I do.


Time: 24 hours soaking, 10 minutes cooking
Ingredients: 1 cup oats (rolled oats)
                    4 cups water (1.25 Litres)
                    pinch of sea salt


1. Measure out rolled oats and add to a jar or bowl.

2. Add 2 cups of water, preferably spring or filtered, to the jar/bowl.

3. Cover the container and leave at room temperature for 24 hours, or longer. The oats will absorb most of the water.

4. When you are ready to cook the oatmeal, add 2 cups of water and a pinch of salt to a saucepan and bring to a boil. Lower the heat and add the soaked oats and residual water to the pan. Cook the oats until they have absorbed most of the water, it should take about 10 minutes. Keep stirring the oats so they don’t stick to the bottom of the pan.

5. Go crazy! Add creamy nut milk, fruit, cinnamon or create a savory oatmeal dish.


This is the brand of oatmeal I’ve been using. I found it at the Wangsimni Emart at a great price, just 4,580 won.


This is the little glass container I use for soaking. I recommend using glass over plastic. After just a few minutes the oats have already absorbed much of the water.


You can see how creamy the oats become after cooking. No milk was used, just pure water.


Here is the final product looking naked. It’s just waiting for some delicious toppings.


Ta-daaaa! SO much goodness is happening here. I added some chopped apple, pumpkin seeds, chia seeds, my homemade pumpkin spice mix and a drizzle of coconut milk. I find that it’s sweet enough so I don’t add extra sweetener. But feel free to use some honey or maple syrup.


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