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Fermented Oatmeal with Hazelnuts, Figs, Honey, Black Pepper, and Buttermilk

By Riddley Gemperlein-Schirm • January 31, 2016 • 0 Comments

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Fermented Oatmeal with Hazelnuts, Figs, Honey, Black Pepper, and Buttermilk — 1 of 2 Photo by James Ransom

Author Notes: Not a fan of hazelnuts? Fermented oatmeal makes great base for any of your favorite oatmeal toppings. Do, though, pour a bit of buttermilk on top for serving—it's more complex than cream or milk. The oats will keep, still soaking, for up to a week in the fridge. —Riddley Gemperlein-Schirm

Serves 1

1/2 cup rolled oats (not instant)
1 cup water
2 tablespoons plain yogurt, buttermilk, or whey
1/4 cup buttermilk (plus more for serving)
1 pinch kosher salt
1 teaspoon cane sugar
1/4 teaspoon ground cinnamon
1 pinch cardamom
As much chopped, toasted hazelnuts, sliced dried figs, honey, and freshly ground black pepper as you'd like for serving

Combine the oats, water, and yogurt in a container (I used a mason jar). Seal the container with a cheesecloth and allow to sit at room temperature for 8 to 24 hours (the longer the oats sit, the more tangy the oats will be).
In a saucepan, combine the soaked oats and their liquid, buttermilk, salt, sugar, cinnamon, and cardamom. Bring to a boil over high heat, reduce heat to medium, and simmer—stirring occasionally—for 6 to 8 minutes or until the oatmeal is creamy and done to your liking.
Top with as much hazelnuts, figs, honey, and black pepper as you like and a drizzle of buttermilk.