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

Ingredients

• 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
  

Directions

1. 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).
2. 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.
3. Top with as much hazelnuts, figs, honey, and black pepper as you like and a drizzle of buttermilk.