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