Here's a good process IMO: Sprout for 24 hours (activates enzymes, reduces phyates) Boil for a while, then discard cooking water (reduce oxalates and more phytates). Then ferment. But some phytates and oxalates is okay. can always eat calcium rich foods.
This is a longer process than mine, but sprouting and fermenting is always a good thing, health-wise. I agree, with your last comment - there are other ways we can mitigate these potential problems.
If you add a light miso to cooked oatmeal, you can see it start to digest and liquefy before you’re very eyes. My company is South River Miso. Give it a try!
So glad your video appeared on my feed. Great video with straight forward presentation and great information. Just subscribed. Thank you. Looking forward to reviewing all the information you share. Bless.
Nice recipe, thanks. I like oats as an evening ‘sweet’ treat rather than on a Morning. Please could you do some videos on how our ancestors prepared their meat and fish, etc. some simple healthy recipes would be appreciated :) - Thankyou.
Thank you for this suggestion. I have a podcast - it's called Ancestral Kitchen podcast. There are three year's worth of episodes so you can find some inspiration there for now.
Hello Alison! i love your new kitchen!!! 💖😍😍💖 Thanks for all that you share! (I have an attatchment for my Kitchenaid to flake my Hubby's oats daily. I shall try to ferment them now too ! 😘 Love Linnie
Hi Linnie. Thanks for watching the video of my kitchen and this one too. So happy to hear you flake your oats. They are so much tastier that way! Do have a go at fermenting them too and report back :-)
I just found you and was excited to find out about fermenting oats. I make soy yogurt in my instant pot, so I'm wondering if I could ferment the oats in water and the starter overnight in the instant pot on the yogurt setting and eat it the next morning without cooking it. I think this might be an additional beneficial step to my overnight oats, what do you think?
I do not have an instapot but it has a yogurt setting, right? It would work on that. Any yogurt - as long as it has live bacteria still in it - is fine.
Hi Glenn, I have an article explaining how to make a sourdough starter here: ancestralkitchen.com/2020/05/17/how-to-create-a-sourdough-starter/ If you were to use vinegar, I'd suggest 1-2 tablespoons.
That's good to hear and made me smile. This video has been really popular, so I'm wondering how I might be able to do more. What sort of videos would you like to see from me?
@ happy to hear that! I think seeing how you ferment other foods and how you eat them wood be good! Tips & tricks to use your starters for other foods. How to make water kefir (if you do that). Also your process of rolled oats from the grain/groats. Any sourdough bread recipes? Thanks so much :)
Why did you move your fermented oats from the bowl that you showed us being mixed, to a jar? It looked as though there were far less in the jar than you had in the bowl. What's going on? Also, most people who make porage make it from oats, not meal. You keep saying "NORMAL oatmeal" (eg, 5:33 and 6:54) in this video. Why? Why not "oats" or "normal oats"? I think of oatmeal as like flour: it can be bought coarse, medium or fine. Do you mean something different?
I filmed the whole video in one day hence the oats I cooked up (in a different container) were fermented the night before I filmed. Americans call porridge 'oatmeal'. I say 'you can add more liquid when cooking as you would normal oatmeal' referring to what Americans (most of the YT audience) call porridge.
Hooked on fermented oats now! ... have you ever tried Norweigian Black oats?? They are an old variety of oats that don't require the use of pesticides due to their hardiness. And also could you recommend any porridge oat brands that are certified as glyphosate free?? Thanks
Yeah! I've tried black oats from Wales, closer to where I live. They are good! I always buy organic oats, to avoid all pesticides. I would suggest you look out those in your part of the world.
For the sourdough starter that I use, you can follow my written instructions here: ancestralkitchen.com/2020/05/17/how-to-create-a-sourdough-starter/ Or I have a pay-as-you-can video course here: ancestralkitchen.com/product/make-maintain-a-rye-sourdough-starter/
Can you show how to make fermented oats from milk kefir sustainably? Right now, I'm making milk kefir. I filter out the fermented milk from the kefir grains. How do I change this process to make fermented oats? TIA.
Glad you are making milk kefir successfully. Once you've filtered out the grains, just add 1-2 tbsp of the remaining drink to your oats (instead of sourdough starter) and continue as I show in the video.
Hey Alison, a few weeks ago i started a fermented oats thingy with oats and sourdough starter, and then every day since then been topping it up with about 4 tablespoons of rolled oats and water. Yesterday i had to throw it out though cuz it smelled absolutely putrid. I thought i’d be able to do the same as any sourdough, you know, take some out and then add some fresh grain, but is there a reason it doesn’t work like that with oats in the long run?
Hi Anthony. I'm glad you threw it out. Theoretically this should work. I maintain a sourdough starter that is 100% oats. The devil is in the detail though - mine is thick (low hydration) and I keep it in the fridge. I 'discard' half of it and refresh with new oats and water once a week. Maybe try again with some different parameters?
You're right. I forgot it! Thank you! It's here: ancestralkitchen.com/2023/10/11/want-to-freshly-grind-grains-for-bread/ and I've just popped it in the video description too.
The oats, even without fresh flour, fermented this way are a great food. Adding fresh flour just makes it even more likely that any residual phytic acid will be neutralised.
Thank you for this video - I’ve been making my own sourdough, gluten free bread for many years. I didn’t know that oats could be fermented! I’m trying it tonight. Sounds the perfect breakfast in my cold rainy corner of the Pacific Northwest, USA. We are really needing extra comfort in our “post election dumpster fire” situation. Everyone is so shocked and sad and fearful. Home cooking helps a bit.❤
Not everyone. More than half voted Team Trump, not necessarily Trump. So interested to see what RFK / Childrens Defence Fund can do. Even democrats are wondering how their party got so off track.
Do you mind sharing your gluten free sourdough recipe? I’ve been making sourdough for years and use Italian flour but I would love to try a gluten free recipe as I have gluten sensitivity.
I do not have first hand tests to show, but the study I read on this fermented oats with acidophilus bacteria for 72 hours at room temperature and the carb decreased from 66% to 11%.
@@ancestralkitchen8979 That is a huge decrease but 72 hours is a long ferment for oats. Thank you. I guess I can give it a try and see what my CGM says.
I waited the 72 hours and ate my fermented oats that were indeed tangy. I only used 25 grams thick cut rolled oats. For me, being a type 1 diabetic the fermentation did not work, unfortunately. My glucose spiked 39 points. So, if you have diabetes the fermentation may not decrease the carbs enough for you. I wish it would have worked for me. I made them sweet with zero carb sweeteners but savory would have been amazing. I'm glad I gave it a try even though it didn't work for me.
FYI. If you want to benefit from the nutritional aspect with breaking down the phyticacid, make sure that your oats are RAW. For instance, in Sweden all the oats you buy from the supermarket, rolled oats, whole, steel cut, ALL of them are processed and cooked with steam. They do this to the oats because of the natural high fat content in oats so that they will have a longer shelf life and not turn rancid. This makes the try to breakdown the phytic acid useless because this process only happens when the grain “believes it will” start to sprout. That’s why you soak them. I am not an expert but I just wanted to comment to let people know it is important to buy raw oats to benefit from this recipe. Of course you can ferment oats just for the sake of taste. 😁 I hope this information is helpful to anyone reading this. 🌱💚
Hi there and thanks for the comment. All standard oats are heat-treated before sale (unless specifically marked 'raw'). It's not just in Sweden. I explain this in the accompanying video specifically on phytic acid and oats. This means they have no inherent phytase. BUT, in studies, yeasts/bacteria have been shown to produce phytase and adding freshly-ground rye/buckwheat flour (which I recommend in this video if you are worried about phytic acid) gives phytase to the ferment hence counteracting the loss of inherent phytase. If you can get raw oats (they taste great so I recommend it) you can soak them with yeasts/bacteria or sprout them. Both will help with phytic acid.
@@ancestralkitchen8979 Hi! Thank you for teaching me! 🙏 I am happy to read your response. 😃 I will buy some raw oats next time I order grains for my mockmill, I was going to last time but they were oat of stock unfortunately. I have been fermenting barley and buckwheat together and served it instead of rice. It is very delicious! 👌I have also used the grain-mix to combine with regular rolled oats in my morning porridge. Delicious! 😍 I ferment it using my trusty rye starter. There should be no need to add rye flour when I use 100% rye in my starter? Or am I wrong? Best regards from Sweden! 🇸🇪💚
This all sounds delicious! Rye starters are the best! Sadly though, if you do want the most phytase activity in your ferment, you need freshly-ground flour too. Enzymes degrade very quickly in ground flour and as far as I understand the phytase will have gone from your starter.
I have not tried to make a sourdough bread with these fermented oats (though am sure it's possible) BUT I do have a recipe for sourdough oatcakes (flat bread) that you could try. It's here: ancestralkitchen.com/2023/01/24/sourdough-oatcakes/
I always add kefir and or yogurt to my overnight oats makes them so much bettee
Perfect.
Great video. Thank you.
I use kefir because I like the taste.
Good choice!
What a fabulous channel I just discovered. Really helpful, thank you so much
Thank you! I'm quite overwhelmed by how much people love this vid!!
Here's a good process IMO:
Sprout for 24 hours (activates enzymes, reduces phyates)
Boil for a while, then discard cooking water (reduce oxalates and more phytates).
Then ferment.
But some phytates and oxalates is okay. can always eat calcium rich foods.
Ancestral Kitchen says no need to discard water with her recipe - it's different
This is a longer process than mine, but sprouting and fermenting is always a good thing, health-wise. I agree, with your last comment - there are other ways we can mitigate these potential problems.
If you add a light miso to cooked oatmeal, you can see it start to digest and liquefy before you’re very eyes.
My company is South River Miso. Give it a try!
And miso is soooo tasty!
Never knew you could ferment oats. Great video!
They're tasty. Thanks :-)
😑😑😑😑😑😑😑😑😑😑😑😑😑😒😒😑😑😑😑😑😑😑
I make both yogurt and love oats. Thanks for the light bulb.
Brilliant! Enjoy :-)
Brilliant! I'm so glad they are working for you :-)
Fantastic video Alison! 🙏🏼💖
Thank you Jen :-)
Thankyou!!! This was such an informative video..I look fwd to viewing and learning more from your channel. Great work..God bless❤
You are so welcome!
Fantastic channel! Keep up the good work. 🙏
Thank you!
Great video I never thought of fermenting oats, I will try this
Hope you enjoy!
So glad your video appeared on my feed. Great video with straight forward presentation and great information. Just subscribed. Thank you. Looking forward to reviewing all the information you share. Bless.
Thank you!
Nice recipe, thanks. I like oats as an evening ‘sweet’ treat rather than on a Morning.
Please could you do some videos on how our ancestors prepared their meat and fish, etc. some simple healthy recipes would be appreciated :) - Thankyou.
Thank you for this suggestion. I have a podcast - it's called Ancestral Kitchen podcast. There are three year's worth of episodes so you can find some inspiration there for now.
Hello Alison! i love your new kitchen!!! 💖😍😍💖 Thanks for all that you share! (I have an attatchment for my Kitchenaid to flake my Hubby's oats daily. I shall try to ferment them now too ! 😘 Love Linnie
Hi Linnie. Thanks for watching the video of my kitchen and this one too. So happy to hear you flake your oats. They are so much tastier that way! Do have a go at fermenting them too and report back :-)
THX
Thank you, very informative video!
Thank you!
I just found you and was excited to find out about fermenting oats. I make soy yogurt in my instant pot, so I'm wondering if I could ferment the oats in water and the starter overnight in the instant pot on the yogurt setting and eat it the next morning without cooking it. I think this might be an additional beneficial step to my overnight oats, what do you think?
I don't have an instant pot, but I am sure you could do this, yes.
Thanks for asking, Yvonne. That's a great question.
Soy yogurt in the instant pot? How do you do that?
@@karenbuckner1959 If you don't get a response, then do a TH-cam search. Maybe there is a good video.
I do not have an instapot but it has a yogurt setting, right? It would work on that. Any yogurt - as long as it has live bacteria still in it - is fine.
Thank you for this. How do you make a starter and how do you use the vinegar instead; how much. Thanks again, Glenn
Hi Glenn, I have an article explaining how to make a sourdough starter here: ancestralkitchen.com/2020/05/17/how-to-create-a-sourdough-starter/
If you were to use vinegar, I'd suggest 1-2 tablespoons.
I love your videos! plz keep making them :)
Thank you! I hope to make more. I do have a podcast and a blog which I get to more regularly if you fancy those :-)
@@ancestralkitchen8979 I listen to your podcast 😊🧡
That's good to hear and made me smile. This video has been really popular, so I'm wondering how I might be able to do more. What sort of videos would you like to see from me?
@ happy to hear that! I think seeing how you ferment other foods and how you eat them wood be good! Tips & tricks to use your starters for other foods. How to make water kefir (if you do that). Also your process of rolled oats from the grain/groats. Any sourdough bread recipes? Thanks so much :)
How do u find the pod cast and blog?@@ancestralkitchen8979
Could the same thing be done with soft white wheat in a course grind for cream of wheat?
Absolutely! I often do the same for stone ground buckwheat and rye.
Why did you move your fermented oats from the bowl that you showed us being mixed, to a jar? It looked as though there were far less in the jar than you had in the bowl. What's going on? Also, most people who make porage make it from oats, not meal. You keep saying "NORMAL oatmeal" (eg, 5:33 and 6:54) in this video. Why? Why not "oats" or "normal oats"? I think of oatmeal as like flour: it can be bought coarse, medium or fine. Do you mean something different?
I filmed the whole video in one day hence the oats I cooked up (in a different container) were fermented the night before I filmed.
Americans call porridge 'oatmeal'. I say 'you can add more liquid when cooking as you would normal oatmeal' referring to what Americans (most of the YT audience) call porridge.
Could I use a spoonful of kefir instead of sourdough starter? 😊
Yes!
Hooked on fermented oats now! ... have you ever tried Norweigian Black oats?? They are an old variety of oats that don't require the use of pesticides due to their hardiness. And also could you recommend any porridge oat brands that are certified as glyphosate free?? Thanks
Yeah! I've tried black oats from Wales, closer to where I live. They are good! I always buy organic oats, to avoid all pesticides. I would suggest you look out those in your part of the world.
can i use apple cider vinegar as starter and what is the reatio to 1 cup of oatmeal. thank you.
Yes, absolutely. I would use 1-2 tablespoons.
What about using home brew kombucha as a starter?
Yes that would work! A couple of tablespoons.
Nice!
Thanks!
Thank you so much for sharing. Could you please tell us how much kefir I should put in?
I would add 1 tbsp.
@@ancestralkitchen8979 Thanks, dear.
Can I use sourdough starter discard?
Yes! That'd work well!
Hi Alison how to prep starter? Thank you?
For the sourdough starter that I use, you can follow my written instructions here:
ancestralkitchen.com/2020/05/17/how-to-create-a-sourdough-starter/
Or I have a pay-as-you-can video course here: ancestralkitchen.com/product/make-maintain-a-rye-sourdough-starter/
Can you show how to make fermented oats from milk kefir sustainably?
Right now, I'm making milk kefir. I filter out the fermented milk from the kefir grains. How do I change this process to make fermented oats?
TIA.
Glad you are making milk kefir successfully. Once you've filtered out the grains, just add 1-2 tbsp of the remaining drink to your oats (instead of sourdough starter) and continue as I show in the video.
Hey Alison, a few weeks ago i started a fermented oats thingy with oats and sourdough starter, and then every day since then been topping it up with about 4 tablespoons of rolled oats and water. Yesterday i had to throw it out though cuz it smelled absolutely putrid. I thought i’d be able to do the same as any sourdough, you know, take some out and then add some fresh grain, but is there a reason it doesn’t work like that with oats in the long run?
Hi Anthony. I'm glad you threw it out. Theoretically this should work. I maintain a sourdough starter that is 100% oats. The devil is in the detail though - mine is thick (low hydration) and I keep it in the fridge. I 'discard' half of it and refresh with new oats and water once a week. Maybe try again with some different parameters?
@ Thanks for your help! Will try that. Love your channel by the way
❤❤
Hello, i just found your channel.
The link for the mockmill? I don't see it.
You're right. I forgot it! Thank you! It's here: ancestralkitchen.com/2023/10/11/want-to-freshly-grind-grains-for-bread/ and I've just popped it in the video description too.
What if you cant add the fresh flour? Are they still good for you?
The oats, even without fresh flour, fermented this way are a great food. Adding fresh flour just makes it even more likely that any residual phytic acid will be neutralised.
Why not rinse before cooking?
Because there is no need and lots of the oat particles/probiotics are in the liquid.
Thank you for this video - I’ve been making my own sourdough, gluten free bread for many years. I didn’t know that oats could be fermented! I’m trying it tonight. Sounds the perfect breakfast in my cold rainy corner of the Pacific Northwest, USA. We are really needing extra comfort in our “post election dumpster fire” situation. Everyone is so shocked and sad and fearful. Home cooking helps a bit.❤
I'm feeling you. You are right that home-cooking can help. Hope your first batch went well.
Do you think that Kennedy will try to make the US more healthy? For example by ending regulatory capture of the FDA?
Kennedy will do wonders for this nation's health. I am excited about the election results and will celebrate with a bowl of healthy fermented oats! 😊
Not everyone. More than half voted Team Trump, not necessarily Trump. So interested to see what RFK / Childrens Defence Fund can do. Even democrats are wondering how their party got so off track.
Do you mind sharing your gluten free sourdough recipe? I’ve been making sourdough for years and use Italian flour but I would love to try a gluten free recipe as I have gluten sensitivity.
Do you know how much the carbohydrate level is decreased from fermenting the oats?
I do not have first hand tests to show, but the study I read on this fermented oats with acidophilus bacteria for 72 hours at room temperature and the carb decreased from 66% to 11%.
@@ancestralkitchen8979 That is a huge decrease but 72 hours is a long ferment for oats. Thank you. I guess I can give it a try and see what my CGM says.
I waited the 72 hours and ate my fermented oats that were indeed tangy. I only used 25 grams thick cut rolled oats. For me, being a type 1 diabetic the fermentation did not work, unfortunately. My glucose spiked 39 points. So, if you have diabetes the fermentation may not decrease the carbs enough for you. I wish it would have worked for me. I made them sweet with zero carb sweeteners but savory would have been amazing. I'm glad I gave it a try even though it didn't work for me.
Thanks for reporting back.
FYI. If you want to benefit from the nutritional aspect with breaking down the phyticacid, make sure that your oats are RAW.
For instance, in Sweden all the oats you buy from the supermarket, rolled oats, whole, steel cut, ALL of them are processed and cooked with steam. They do this to the oats because of the natural high fat content in oats so that they will have a longer shelf life and not turn rancid. This makes the try to breakdown the phytic acid useless because this process only happens when the grain “believes it will” start to sprout. That’s why you soak them. I am not an expert but I just wanted to comment to let people know it is important to buy raw oats to benefit from this recipe. Of course you can ferment oats just for the sake of taste. 😁
I hope this information is helpful to anyone reading this. 🌱💚
Hi there and thanks for the comment.
All standard oats are heat-treated before sale (unless specifically marked 'raw'). It's not just in Sweden. I explain this in the accompanying video specifically on phytic acid and oats. This means they have no inherent phytase. BUT, in studies, yeasts/bacteria have been shown to produce phytase and adding freshly-ground rye/buckwheat flour (which I recommend in this video if you are worried about phytic acid) gives phytase to the ferment hence counteracting the loss of inherent phytase.
If you can get raw oats (they taste great so I recommend it) you can soak them with yeasts/bacteria or sprout them. Both will help with phytic acid.
@@ancestralkitchen8979 Hi! Thank you for teaching me! 🙏 I am happy to read your response. 😃
I will buy some raw oats next time I order grains for my mockmill, I was going to last time but they were oat of stock unfortunately.
I have been fermenting barley and buckwheat together and served it instead of rice. It is very delicious! 👌I have also used the grain-mix to combine with regular rolled oats in my morning porridge. Delicious! 😍
I ferment it using my trusty rye starter. There should be no need to add rye flour when I use 100% rye in my starter? Or am I wrong? Best regards from Sweden! 🇸🇪💚
This all sounds delicious!
Rye starters are the best! Sadly though, if you do want the most phytase activity in your ferment, you need freshly-ground flour too. Enzymes degrade very quickly in ground flour and as far as I understand the phytase will have gone from your starter.
@@ancestralkitchen8979 I am responding to you now from my other account. Thank you for the information. 🙏👍 My rye starter is now 9 years old. 🙌
A cool starter!
Could you then go on to make a sourdough oat bread from this? I have to be GF and make a lot of oat bread.
I have not tried to make a sourdough bread with these fermented oats (though am sure it's possible) BUT I do have a recipe for sourdough oatcakes (flat bread) that you could try. It's here: ancestralkitchen.com/2023/01/24/sourdough-oatcakes/
@ancestralkitchen8979 super! Thank you so much!
The Healthy Home Economist shares why it’s important to still cook oats after fermenting
Yes, I always cook mine.
No longer in Italy?
No, I moved to the UK in June. My newsletter (on ancestralkitchen.com) shares my news, if you want to follow along.
Confusing apple cider vinegar? Should have explaned why & when to use the different ones if needed
As I say in the video, apple cider vinegar, as long as it has live bacteria in (ie it hasn't been pasteurised) is fine to use.
@@ancestralkitchen8979how much?
1 to 2 tablespoons