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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
- 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.
- This recipe is a Community Pick!