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

By • January 31, 2016 0 Comments

8 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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
  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.

More Great Recipes: Rice & Grains|Breakfast & Brunch|Figs