Greetings from The Bahamas. My wife and I discovered and have been watching all of your videos. Your content is the most informative we have come across by far. Thank you for being a blessing in this world. Be encouraged.
This is exactly the traditional Swiss Müsli which is made by soaking oats in yogurt overnight for the morning breakfast. It's always served cold with fruits and cream. It's very delicious when made right.
@@jescollo I've screwed up on making recipes according to the written recipe, many times, and occasionally ended up with a masterpiece! I made it wrong, but it turned into a gourmet meal!
In the original recipe the oats were soaked in water overnight and then sweetened, condensed milk was added along with the other ingredients. The oats definitely were not soaked in yoghurt. 5th
While trying to figure out how to ferment rice I ended up on the channel page of this channel. There is a video for everything I need to continue getting my health under 100% control and free from this corrupt pill and surgery system. Wow! Oh!!! I see a video about how to do mushrooms for vitamin D!!! Its going on my watch list! Thank you I really needed this.
My new grain flaker arrived yesterday. With your guidance I had fermented oats this morning. I used a probiotic supplement capsule with the strains you recommend. I did cook them on the stovetop because I have other ferments in the house to consume. Thank you.
Just saw this video on fermented oats and immediately got out of bed to do it. Up until now i thought i was doing myself a favor by eating raw oats in the morning, but only soaking it for 10 minutes (a recipe from a raw diet book i bought here in Germany). Thank you so much for the info. I have symptoms of leaky gut and IBS. I will be trying out your recipes.
In my research I found that whey, which I drain from yogurt and freeze in 1 Tablespoon cubes, works as the probiotic. People also will use vinegar or lemon juice, but the flavour of those is stronger. As well, oats are low in phytase, which other grains have more of, which needed for the process, so it is suggested to add wheat flour to the soaking liquid (for gluten-free, use buckwheat). Also, the mixture needs to be warm to get the process going. So I soak 1 cup of rolled oats in 1-1.5 cups warm water (40-60 C) with 1 Tablespoon of frozen whey melted in the water and 1 Tablespoon of all purpose flour, adding 1/4 teaspoon salt for flavour. I cover the bowl and soak 20 +/- hours on the counter, rinse in the morning, put in add-ins (including applesauce) and keep it in the fridge for 3-4 days for breakfast, pouring milk over when I eat it. Delicious.
For those wishing to stay wheatfree, use barley instead of wheat to provide the phytates for the oats. I use barley grits with my steel cut oats and rolled barley with my rolled oats
Rye flour in place of wheat would be even more effective as it contains much higher amounts of phytase. I'm going to try your method but add sourdough starter instead of plain flour, and raw milk which will sour during the soaking period. If you're able to rinse the oats at the end of fermenting, is it safe to assume your oats don't break down?
I actually came up with this idea for the same reason (destroying antinutrients) a couple days ago, and am glad to see other people have come up with this idea, too! I start my oats with skýr. Start with sprouted oats for even fewer antinutrients. Plus, sprouted oats are always organic (because non-organic processes kill the seeds at harvest), so no glyphosate. I cover the bowl with a plate, and drain the water out in the morning. That way they aren't soggy, and you can add as much water as you want. Also, most of the remaining antinutrients are in that water, so you want to drain it out, anyway. I also add salt, to help prevent bad bacteria.
Thank you! I’m really enjoying your video and I’m learning a lot! I’m glad you are very involved with fermenting. I have felt in my spirit that fermentation was way more important for me then canning and that I should take a strong approach with fermentation for my own health.
One of my daughters loves overnight oats. I’m definitely going to try this. Thanks for your videos they are informative, easy to understand and interesting.
I'd like to learn how you feel with your digestion, since you are eating all these fermented foods, compared to your Pre-fermenting life, would make a great video. thanks, a fellow fermenter
I've been doing this for years (except without the probiotics, just soaking the oats and let them ferment for 2-4 days) after deciding to experiment with fermentation. I've also made what I could call a cross between bread and a cake from fermenting chickpea flour and baking it in the oven like cake batter.
How do you ferment chickpea?I sprouted them before,but how to ferment chickpeas,lentils,beans etc.I really like legumes but antinutrients make them troubleing...
@@trofaznimotor901 I don't ferment the chickpeas in their whole form, I ferment the flour. There's lentil flour too. You simply sift the chickpea flour or a different bean flour of your choosing in a large bowl to eliminate lumps. Mix the flour with water until it has the consistency of pancake / cake batter. Cover the bowl with something like a lid or plate. Then leave the bowl somewhere warm like inside an oven or pantry space for 24 hours or longer depending on the temperature of your kitchen and watch the batter until it starts to expand and form visible air pockets. Make sure to smell it so you can tell if it's fermenting. Don't let it ferment for too long past this stage or it will become very sour. Once you want to cook with it you can mix salt, herbs and spices into the batter. Alternatively, you can soak whole legumes and then blend them into a batter with a blender and let the batter ferment the same way. I hope this made sense.
another tip after the overnight soak in water the oat swell and increase in weight if you measured the weight and made a note of this you will find it increases app three times in weight deduct the excess weight from the dry after rinsing, now some people prefer milk or water i mixed my preferences deduct the excess from the amount you pour of the oats to be cooked bring to the boil and simmer on a very slow heat until ready. i like black choc and sliced bananas with mine yummy. i tried it cold but it rather defeats the object of having hot oats on a cold day have a fab day and thanks for the video
At the end of 2022 i really got into fermentation, And your video really helped me a lot and I really want to tell you that how much I liked your video and you are doing really a good job and please please please can you upload a video on sourdough or any kind kind of fermentation we can do with grains because I really want to know if you can have healthy fermented grains on our daily diet. 🥰😘😍🤩
Howdy, I have been cooking oatmeal for breakfast for over 60 years. I have tried various combinations over the years, but I never tried fermenting a batch. Your presentation led me to experiment a little. 1. I used 1/4 cup each of oats and water, then I added one tablespoon of Bulgarian yoghurt. The next morning I ate the batch uncooked. 2. I used milk instead of water, and I ate uncooked. 3. My usual practice was to cook a batch for a week, divide into daily portions, and keep refrigerated. So, I measured out a weekly amount ofoats and milk, added two tablespoons of yoghurt, and the next day, I divided and red to eat uncooked. I didn't like the flavor or texture after the second day. 4. So I repeated number three, but I cooked the batch the next day before dividing and refrigerating. This will be my future practice.
Sounds good! Here's another way to ferment the oats... you may find this video interesting since I do a little experiment in it that may be up your alley.... ruclips.net/video/LeU_Xj9x68s/видео.html
My oatmeal was lovely! I ate it at room temp, added raisins & walnuts plus a spoonful of cashew yogurt. The oats turn out so creamy yogurt is unnecessary. I'm very happy to have learned this. Thank you!
Nice informative, interesting and educational, videos! So many youtubers ruin their videos by saddling the viewer with extraneous, useless unedited drek. As someone mentioned, adding yogurt/whey or kifir milk/whey also works instead of from a commercial probiotic capsule.
Hello i tried your fermented oats with pro biotics it was slightly creamy but i thought what if try draining the water from the over night ferment and washing the oats in water through a sieve i found after heating the oats in fresh water or milk they were ten times more creamy of course with you favourite fruit or fruits i use no sugar i was so impressed thanks for the video and please try my suggestion
I always doubted if soaking oats in the fridge overnight would break it down enough to be palatable and easy to digest. I think fermenting with a culture is a much better way to prepare it. Your version looks so creamy which I love. I shall try it with Greek yogurt and also Dr Higa's EM-1. Thank you!
Great trick at the end! Similarly, you can finely chop raw broccoli to top your delicious cooked broccoli--just a teaspoon or so of the the raw florets gives you loads of different benefits from the cooked. Best of both worlds for me.
@@aliced7505 A TedTalk with Angelina Jolie's Oncologist said cooking broccoli removes the valuable enzymes that fight cancer, but, she loved her roasted broccoli best SO, sprinkle some chopped raw and it's a more perfect food. Easy peasy, huh?
@@sydneydrake2789 Yes, that part I knew and used to eat raw broccoli every day. You made it sound as if by sprinkling the raw, the cooked was somehow reactivated. No, can't eat raw or cooked now - am on a feeding tube. Yup, cancer. Time is limited according to surgeon. I truly think he might be too lazy to look up alternatives. Or he's right, and I'll be with the Lord next month.
@TheDay HeMade Thank you, thank you so much. Those words were a blessing to wake up to. Since a couple of days ago, I've again been able to swallow (gulp) water. First time since last September. It's difficult and tricky, and I'm going against md advice. But I figured out how to come out of choking/not breathing. It's such a relief to swallow water again. I haven't stopped thanking the Lord since then. At least 100 times a day. I told Him that I'll never whine again. Let's see if that holds up. He is merciful. He is Lord of lords, King of kings. His will be done. Thank you and bless you.
@@aliced7505 you might check out my holistic doctor, he has helped me heal from things that "real" doctors said are incurable. His name is Dr Joe, at Ohana Chiropractic and Wellness Center in Orem, Utah, USA. He does zoom and/or phone appointments so you don't have to travel. Best wishes 😊
I just found your channel today and I am so excited to try the oats, fermented onions, salsa, and the asian fermented ted salad. I have glass weights coming tomorrow so I may get started. I have so many onions from the garden that are extra sharp this year and will be perfect for fermenting. I especially appreciate the education that accompanies the recipes.
8:39 it seems you could HEAT UP your fermenting oats to a nice warm temperature without actually boiling or completely killing all the probiotics. I love cold oats in the summer, but there is something wonderful about warm oats when the weather is cold.
Wow. You are the best... you give clear and valuable information about everything. Also made ACV according to your instructions… waiting to see how it comes out.
I've just discovered your channel and am getting so inspired! Thank you so much for the effort you put into making your videos so great - the clarity of your information, the good audio, the great editing - first class all the way! Have you tried other grains with this? Quinoa? Rice? Millet? Buckwheat? I love grains for breakfast and try to rotate my selection. What happens to whole grains? Do they need to be flaked or broken up do you think?
my mother lived on a boat at one time and would slow cook her oats in a wide mouth thermos overnight. ( i just lost her, so i am naturally finding all these things that resonate her) I am a big kombucha maker, and this is interesting to me, thank you. what do you think of adding some kombucha or a bit of kimchi to the oats soaked overnight? or would it simply be better to add the probiotics after the overnight soak? want to share, for anyone, i made the most delicious oat milk with just oats water and a little miso. Let it sit about four hours, ( this would vary with the season ) and then blended, but the miso had quite broken down the oats already. really lovely. i should do that more and not buy oat milk, which has additives-even my favourite! All you need us oats, water, a tsp. or so of miso, and can add a medjool date if you want. Do you make miso? That’s something I’d love to do.
Very serious question, since phytic acid is water soluble, do you get rid of the soaking water before cooking and add fresh water? Or do you keep the same water to cook it?
I put kale in my smoothie every morning. I usually freeze the kale, does freezing help destroy the anti nutrients in the kale. Thank you, your demo was very informative.
No U should rly eat greens cooked, except for maybe baby greens (and fermented greens like sauerkraut, etc) U can cook and then drain and freeze for smoothies I make little pucks-cool the greens in portion size mounds and then wrap in plastic. Put in the blender w/the fruit. Hardy greens (mustard & turnip, chard, collards) are strong tasting even after cooking but delicate greens like beet, dandelion, spinach or baby greens are less strong and kale is inbtwn.
Very nice, probably it's possible to ferment rice after cooked as well, I suppose 🤔 I was searching and I found out its possible to ferment rice without cook it 😱🤩
I have a question . . . I am trying to manage blood sugar spikes. Often when a food is partially broken down, it more quickly enters the bloodstream. (For example, a very ripe banana versus a green banana.) Does the benefit of the fermentation get cancelled by a post-meal spike in blood sugar? OR does the fermentation have some magic that helps control blood sugar spikes? 🤔 Thanks for the content...I am currently binge watching the videos! 👍
Hey good day, I’ve been using fermented oats the past several days. However have been adding buckwheat millet and spelt flakes to the mix. Very tasty with either honey or a smashed banana and any other delicious things mixed in.I hope we’re not gonna die :-). Yesterday drank some of The extra water.The flavor sort of resembles almond milk or something. It was quite tasty. So today just oats added extra water last night. Gonna try the drink. Do you suppose there’s much nutritional value in the water? Know that you are a busy individual. Whenever you may have a moment to breathe in between your projects, if you could comment on the situation would be much appreciated. And if it takes a year or more that’s OK too. It’s all good. Thank you so much you’re a great inspiration. Have a beautiful day and stay well. Jim
For sure drink the water, especially if you did the overnight fermentation... the probiotics will be in the water too. If you like this version of fermented oats you're doing ... you're gonna love my next video, stay tuned!
Thank you. Look forward to viewing the new one. Thanks for being so cheerful and bright while doing your demonstration’s. It’s like a bright shining star. Stay well have a beautiful day. Jim
One of my older books mentions barley water - from a bit of barley soaked in water, and a bit of lemon juice added - and donning it was a favorite of the British royals, for the ladies' complexions.
I really appreciate your information about fermented foods and drinks ❤. I live in Mexico and many older people have health issues. It is hard to get good nutricional info here, especially for the seniors. I have taught many people how to make sauerkraut. My question is, would the probiotic water be sufficient to ferment the oats?
Hi Adrienna! Love your videos! Do you know if fermentation of things like oats and beans reduces the carb content in the items to make them not increase blood sugar?
this is awesome! Couple questions, if I pour out the water am I throwing away valuable probiotics? also what would happen If I added say apples to the mix and let it soak overnight?
Adding fruit is good, it will further feed the probiotics. Try to add just the right amount of water to the oats so you need not toss any. The right amount will make the oats a nice soft texture without excess.
Trying this for the first time tonight. My probiotics aren't quite what you proposed, though. It's a mixture of 10 different Lacto- and Bifidobacteria. Hope, they will still be effective. I've made overnight oats before, so I guess, I'll notice a difference in texture and taste!
Hello, I've just watched this video, my husband was recently diagnosed with MS and we have been researching clean eating. We're beginning to make our own ferments. My question is whether we can use fermented dairy ( which we have in abundance) to soak the oats, rather than a supplement, it may sound a but paranoid, but after all our research we are distrusting of anything mass produced). Would really, appreciate any advice, thanks for the videos, so helpful!
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Have you tried Grinding a small amount of the Black Cardomom Seeds and Adding to your Cooked Oatmeal? You might be able to Add it to the Initial Fermentation Process?? Not sure about that? But, I would be Curious to know if it Adds Positive Benefits, Or If ONE should wait and add the Ground Cardomom Seeds, After the Fermentation Process, but Before Cooking?? Cardomom, Cinnamon and Raisins, are used with Oatmeal in AYURVEDA. It Tastes Delicious, too, with a little Organic Maple Syrup. Give it a Try.
Does fermentation do anything to make the gluten less damaging to your small intestines ? If I'm correct overnight slow cooking helps break down the gluten into easier to absorb amino acids , is that correct ?
@@CleanFoodLiving...Thank you for response , I do like oatmeal hot with a little milk/cream and butter and a little sweetener , I'll have to try fermenting and then heat up in saucepan , sounds good 👍, but the first thing I'm going to do is the probiotic water as I can't afford the supplements on a regular basis , thank you ❤ for that information.
@@CleanFoodLiving Ahh! That's what I was trying to look up! Would that mean liquid not over 105 and the oats could be put in a thermos overnight? Sort of a hybrid method...
New subscriber and absolutely love your videos!! Question: I have been soaking my oats overnight in the following manner: 1 Tbs Raw Apple Cider Vinegar + 1 Tbs Rye flour for every cup of oats. I add enough water to cover the oats 1"-2". The next morning, I rinse extremely well and drain in wire mesh. Cook as usual. Do you think this lowers the phytic acid? I researched and found some info on it, but now wondering if it really is reducing??? Your thoughts? Thank you!
Yes I do believe it does. This is the same method as Sallon Fallon's Nourishing Traditions. My video's fermenting method is just another way to get there (with added probiotics)🙂
Just like to inquire: Overnight would be 12 hours, not 24, right? So is 12 hours adequate? Thanks LOVE YOUR WORK. The ferm that I LOVE is the zucchini/pepper/ garlic/ dill relish. It is fantastic and I make a sort of sauce with it with yogurt, mayo and the ferm. Incredibly delicious..
I'm a new subscriber and enjoy your fermenting videos. I make my own milk kefir daily and want to know if using it to soak the oats is an option instead of adding a probiotic with water to soak the oats.
Thanks for your quick reply. So, to clarify, i can add my milk kefir to the oats in the evening and let them sit overnight, then either eat them uncooked or cook them in the morning?
Rolled oats and most other packaged oats have been steamed during processing and are no longer raw or living, the enzymes have been entirely denatured when the temperature exceeds 118 degrees F. If one wants to eat raw oats it is necessary to order hulless raw oats, which is what we do, soak them in salt water, then allow them to germinate. Using your method of fermentation would be an additional step which we will experiment with. It is the living enzymes in food that facilitate optimal bioavailability of nutrients.
I know make fermented over night oats daily, they ferment quickly in a sealed jar.. i add 2 probiotic capsules, banana powder and chia seeds .. they are pretty sour by morning 💫
I am wondering if you could soak the oats overnight with milk and yogurt rich in lacto probiotics if this would work as well? I know a lot of people make this kind of thing "overnight oats" but they put in the fridge and i have figured that would inhibit the fermenting process but if left out if it would have the same effect? I love you happy medium you came up with to get the benefits of both.
Hi there, unless the milk was raw, the probiotics are killed off with pasteurization. But yes, yogurt would work as a culture starter. You are correct that placing it in the fridge would inhibit the fermentation. However there are enzymes in dairy (aside from yogurt probiotics) that if soaked in the oats, would also contribute to breaking them down to reduce phytic acid.
@@CleanFoodLiving Ah wonderful thank you so much for getting back and answering my question. I am thankful for your channel and all that I keep learning from you!
@@CleanFoodLiving does this mean that we can use milk and yoghurt to ferment the oats overnight on the countertop? As long as we don’t cook them or put them in the fridge, we’d be fine?
Can we use sauerkraut juice/liquid rather that kefir? Also what happens to the phytic acid, does it not seep into the liquid and therefore we need drain that out before cooking the oats? Thanks.
Never thought about fermenting oats but I'm going to give it a try. However I've been watching your other videos on fermented vegetables and adding them to my diet. But I wonder since salt figures so prominently in the process if I may be eating too much salt? Or perhaps since I'm eating less industrially processed or manufactured foods, the now missing hidden salt from those has just made room for the salt from the fermenting process?
For most people , salt is a good thing. There is a lot of erroneous propaganda out there , saying to reduce salt. As for myself, I benefit from salt , because of a hypo adrenal function , which is actually very common.
@@ediewall6360 IF unprocessed. Ideally you would want something like "pink" salt as a result since there are no anti-caking agents. Rougher salts MIGHT also not contains them but as always, make sure you read labels before buying/eating.
@CleanFoodLiving Thanks for the information I wonder if this process works with organic oat groats. Please amend your comment “2.34” in regards to Leptin. I think you meant lectin:) Leptin is a hormone which gives us the signal of satiety it isn’t found in foods. Thanks for your content it’s full of good stuff;)
I love your channel. I have questions though. I prefer steel cut oats and lately I have been using just hulless sprouted oats both are firm and don't break down as well ..have you or anyone tried using steel cut oats. I have another question about fermenting sprouts is that something that you have tried? I make my own broccoli and various bean sprouts and was curious about adding more benefits to those via probiotics? Thank you. So happy I found your channel.
Thank you for these clear explanations of how and why this needs to be done for best digestion. I recently found, through Flavcity, a product that I bought that might take care of the phytic acid. It's some really great oats from a brand called One Degree. They are certified gluten free, non gmo, certified glyphosate free, sprouted, organic rolled oats. I'm more than willing to put some probiotic in my oats and soak them but do I need to if these stellar oats have already been sprouted? I make a lot of ferments and have a lot of food projects and home cooking I do everyday so wouldn't mind crossing one thing off the list.
@@CleanFoodLiving Good to know indeed so thank you so much for sharing that with us! I am aiming to try seeing if I can sprout lentils and if I would actually likes eating them compared to them in canned forms. Since that should be easier for me to get on food stamps than some sprouting projects. Since obviously you need "sprouting seeds" for those and I don't know if grocery stores even carries those.
So interesting! Would you be able to make a “low carb” milk from the fermented oats? Have you experimented with trying to calculate the content of sugar in foods after fermentation? It seems complex and perhaps using a blood glucose monitor is the most straight forward.
Hello! I really like your videos - thank you! I don't really want to purchase the powdered probiotics, but I do want to do the soaked-fermented oats and benefit from the probiotics. Now what if we used whey instead, would it work as well, for the breaking down of the phytic acid and the other anti-nutrients? Thanks so much for your answer. Have a nice day! :-)
I would love to try this but would this work if you added chia seeds overnight? Also could you add sugar for when your about to eat or would you recommend maple syrup or monk fruit? Or maybe not any sweetener at all? Let me know! I love your vids, one of my favorite channels. You’re educating us all on some of the most important nutritional facts we all need!
Hi! Yes you can add sugar, maple syrup or monk friut... anything you want to make it taste good to you. I'm not sure if the chia seeds would work well though since they swell and become gelatinous. Perhaps grind them up and add just before eating instead of overnight soaking with the oats. Thanks for watching!
@@ediewall6360 syrup and honey and sucanat, let alone “date” or “coconut” sugar, have very negligible further nutrients than sugar They’re just expensive sugars Agave is high fructose syrup. Terrible for ur liver Sugar is most cost effective. The rest is simple marketing to rob ur hard earned dollars.
@@ediewall6360 You quite literally eat sugars days in, days out. Your body would shut down without it. As with anything INCLUDING water and O2 even, too much of a good thing is bad. As long as that sugar isn't highly processed, it should be fine for many people to enjoy in moderation.
Haven’t watched yet But oats need 24 hrs, not just overnight I 24hr corn to soak also I also add a tad barley or buckwheat as oats are too low in phytase.
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Greetings from The Bahamas. My wife and I discovered and have been watching all of your videos. Your content is the most informative we have come across by far. Thank you for being a blessing in this world. Be encouraged.
Hello Bahamas! Blessings in return!
This is exactly the traditional Swiss Müsli which is made by soaking oats in yogurt overnight for the morning breakfast. It's always served cold with fruits and cream. It's very delicious when made right.
What’s good when made wrong?
@@jescollo
I've screwed up on making recipes according to the written recipe, many times, and occasionally ended up with a masterpiece! I made it wrong, but it turned into a gourmet meal!
In the original recipe the oats were soaked in water overnight and then sweetened, condensed milk was added along with the other ingredients. The oats definitely were not soaked in yoghurt. 5th
@@jenibutler7138I think they would have been soaked in whey.
So we can buy plain yogurt in store and add it to oats with water and use that instead if whey?
While trying to figure out how to ferment rice I ended up on the channel page of this channel. There is a video for everything I need to continue getting my health under 100% control and free from this corrupt pill and surgery system. Wow! Oh!!! I see a video about how to do mushrooms for vitamin D!!! Its going on my watch list! Thank you I really needed this.
My new grain flaker arrived yesterday. With your guidance I had fermented oats this morning. I used a probiotic supplement capsule with the strains you recommend. I did cook them on the stovetop because I have other ferments in the house to consume. Thank you.
Just saw this video on fermented oats and immediately got out of bed to do it. Up until now i thought i was doing myself a favor by eating raw oats in the morning, but only soaking it for 10 minutes (a recipe from a raw diet book i bought here in Germany). Thank you so much for the info. I have symptoms of leaky gut and IBS. I will be trying out your recipes.
Does it helps in leaky gut ? Or ibs ?
Also drink bone broth for leaky gut and ibs.
This is so funny, i made that comment a long time ago. Since then i have become Carnivor. Yes I believe bone broth helps now@UsefulStuffToKnow
In my research I found that whey, which I drain from yogurt and freeze in 1 Tablespoon cubes, works as the probiotic. People also will use vinegar or lemon juice, but the flavour of those is stronger. As well, oats are low in phytase, which other grains have more of, which needed for the process, so it is suggested to add wheat flour to the soaking liquid (for gluten-free, use buckwheat). Also, the mixture needs to be warm to get the process going. So I soak 1 cup of rolled oats in 1-1.5 cups warm water (40-60 C) with 1 Tablespoon of frozen whey melted in the water and 1 Tablespoon of all purpose flour, adding 1/4 teaspoon salt for flavour. I cover the bowl and soak 20 +/- hours on the counter, rinse in the morning, put in add-ins (including applesauce) and keep it in the fridge for 3-4 days for breakfast, pouring milk over when I eat it. Delicious.
Do you know if one can also use the whey from cultured cottage cheese?
Does freezing kill off the probiotics in the whey?
For those wishing to stay wheatfree, use barley instead of wheat to provide the phytates for the oats.
I use barley grits with my steel cut oats and rolled barley with my rolled oats
Freezing or heating kills probiotic cultures
Rye flour in place of wheat would be even more effective as it contains much higher amounts of phytase.
I'm going to try your method but add sourdough starter instead of plain flour, and raw milk which will sour during the soaking period.
If you're able to rinse the oats at the end of fermenting, is it safe to assume your oats don't break down?
I actually came up with this idea for the same reason (destroying antinutrients) a couple days ago, and am glad to see other people have come up with this idea, too! I start my oats with skýr.
Start with sprouted oats for even fewer antinutrients. Plus, sprouted oats are always organic (because non-organic processes kill the seeds at harvest), so no glyphosate.
I cover the bowl with a plate, and drain the water out in the morning. That way they aren't soggy, and you can add as much water as you want. Also, most of the remaining antinutrients are in that water, so you want to drain it out, anyway.
I also add salt, to help prevent bad bacteria.
Thank you! I’m really enjoying your video and I’m learning a lot! I’m glad you are very involved with fermenting. I have felt in my spirit that fermentation was way more important for me then canning and that I should take a strong approach with fermentation for my own health.
One of my daughters loves overnight oats. I’m definitely going to try this. Thanks for your videos they are informative, easy to understand and interesting.
I'd like to learn how you feel with your digestion, since you are eating all these fermented foods, compared to your Pre-fermenting life, would make a great video. thanks, a fellow fermenter
I've been doing this for years (except without the probiotics, just soaking the oats and let them ferment for 2-4 days) after deciding to experiment with fermentation. I've also made what I could call a cross between bread and a cake from fermenting chickpea flour and baking it in the oven like cake batter.
How do you ferment chickpea?I sprouted them before,but how to ferment chickpeas,lentils,beans etc.I really like legumes but antinutrients make them troubleing...
how does the fermented oats taste and which type of oats good for fermentation, steel cut or rolled. thanks
@@trofaznimotor901 I don't ferment the chickpeas in their whole form, I ferment the flour. There's lentil flour too.
You simply sift the chickpea flour or a different bean flour of your choosing in a large bowl to eliminate lumps.
Mix the flour with water until it has the consistency of pancake / cake batter.
Cover the bowl with something like a lid or plate.
Then leave the bowl somewhere warm like inside an oven or pantry space for 24 hours or longer depending on the temperature of your kitchen and watch the batter until it starts to expand and form visible air pockets. Make sure to smell it so you can tell if it's fermenting. Don't let it ferment for too long past this stage or it will become very sour.
Once you want to cook with it you can mix salt, herbs and spices into the batter.
Alternatively, you can soak whole legumes and then blend them into a batter with a blender and let the batter ferment the same way.
I hope this made sense.
@@geo15304 It tastes very savory. I would use rolled oats because it has more surface area of exposed starch.
@@Kizarat should i add some culture of bacterias or yeasts?
another tip after the overnight soak in water the oat swell and increase in weight if you measured the weight and made a note of this you will find it increases app three times in weight deduct the excess weight from the dry after rinsing, now some people prefer milk or water i mixed my preferences deduct the excess from the amount you pour of the oats to be cooked bring to the boil and simmer on a very slow heat until ready. i like black choc and sliced bananas with mine yummy. i tried it cold but it rather defeats the object of having hot oats on a cold day
have a fab day and thanks for the video
Wow, I have been doing this for years out of convenience! Never knew it was giving me additional benefits !
I did this last night, using some of my ginger bug liquid instead of probiotic capsules - it turned out great!
Wonderful!
At the end of 2022 i really got into fermentation, And your video really helped me a lot and I really want to tell you that how much I liked your video and you are doing really a good job and please please please can you upload a video on sourdough or any kind kind of fermentation we can do with grains because I really want to know if you can have healthy fermented grains on our daily diet. 🥰😘😍🤩
Howdy, I have been cooking oatmeal for breakfast for over 60 years. I have tried various combinations over the years, but I never tried fermenting a batch. Your presentation led me to experiment a little.
1. I used 1/4 cup each of oats and water, then I added one tablespoon of Bulgarian yoghurt. The next morning I ate the batch uncooked.
2. I used milk instead of water, and I ate uncooked.
3. My usual practice was to cook a batch for a week, divide into daily portions, and keep refrigerated. So, I measured out a weekly amount ofoats and milk, added two tablespoons of yoghurt, and the next day, I divided and red to eat uncooked. I didn't like the flavor or texture after the second day.
4. So I repeated number three, but I cooked the batch the next day before dividing and refrigerating. This will be my future practice.
Sounds good! Here's another way to ferment the oats... you may find this video interesting since I do a little experiment in it that may be up your alley.... ruclips.net/video/LeU_Xj9x68s/видео.html
Love this idea! I’m going to try it. Does it matter if it’s Bulgarian yogurt? What’s the difference?
My oatmeal was lovely! I ate it at room temp, added raisins & walnuts plus a spoonful of cashew yogurt. The oats turn out so creamy yogurt is unnecessary. I'm very happy to have learned this. Thank you!
Wonderful!
This was an EXCELLENT video!!! Thank you!
Nice informative, interesting and educational, videos! So many youtubers ruin their videos by saddling the viewer with extraneous, useless unedited drek.
As someone mentioned, adding yogurt/whey or kifir milk/whey also works instead of from a commercial probiotic capsule.
Hello i tried your fermented oats with pro biotics it was slightly creamy but i thought what if try draining the water from the over night ferment and washing the oats in water through a sieve i found after heating the oats in fresh water or milk they were ten times more creamy of course with you favourite fruit or fruits i use no sugar i was so impressed thanks for the video and please try my suggestion
I eat oats.for.breakfast, the packed oats.bought at the grocery stores. I mix 1 mashed banana and honey 1tsp. Into a.cup of warm water.
I always doubted if soaking oats in the fridge overnight would break it down enough to be palatable and easy to digest. I think fermenting with a culture is a much better way to prepare it. Your version looks so creamy which I love. I shall try it with Greek yogurt and also Dr Higa's EM-1. Thank you!
Great trick at the end! Similarly, you can finely chop raw broccoli to top your delicious cooked broccoli--just a teaspoon or so of the the raw florets gives you loads of different benefits from the cooked. Best of both worlds for me.
Wow, I never heard that before. Thanks!
@@aliced7505 A TedTalk with Angelina Jolie's Oncologist said cooking broccoli removes the valuable enzymes that fight cancer, but, she loved her roasted broccoli best SO, sprinkle some chopped raw and it's a more perfect food. Easy peasy, huh?
@@sydneydrake2789 Yes, that part I knew and used to eat raw broccoli every day. You made it sound as if by sprinkling the raw, the cooked was somehow reactivated.
No, can't eat raw or cooked now - am on a feeding tube. Yup, cancer. Time is limited according to surgeon. I truly think he might be too lazy to look up alternatives. Or he's right, and I'll be with the Lord next month.
@TheDay HeMade Thank you, thank you so much. Those words were a blessing to wake up to.
Since a couple of days ago, I've again been able to swallow (gulp) water. First time since last September. It's difficult and tricky, and I'm going against md advice. But I figured out how to come out of choking/not breathing. It's such a relief to swallow water again. I haven't stopped thanking the Lord since then. At least 100 times a day. I told Him that I'll never whine again. Let's see if that holds up. He is merciful. He is Lord of lords, King of kings. His will be done.
Thank you and bless you.
@@aliced7505 you might check out my holistic doctor, he has helped me heal from things that "real" doctors said are incurable. His name is Dr Joe, at Ohana Chiropractic and Wellness Center in Orem, Utah, USA. He does zoom and/or phone appointments so you don't have to travel.
Best wishes 😊
I just found your channel today and I am so excited to try the oats, fermented onions, salsa, and the asian fermented ted salad. I have glass weights coming tomorrow so I may get started.
I have so many onions from the garden that are extra sharp this year and will be perfect for fermenting.
I especially appreciate the education that accompanies the recipes.
8:39 it seems you could HEAT UP your fermenting oats to a nice warm temperature without actually boiling or completely killing all the probiotics.
I love cold oats in the summer, but there is something wonderful about warm oats when the weather is cold.
Wow. You are the best... you give clear and valuable information about everything. Also made ACV according to your instructions… waiting to see how it comes out.
You can also soak oats in kefir Jo for fermentation.
What is kefir jo?
I've just discovered your channel and am getting so inspired! Thank you so much for the effort you put into making your videos so great - the clarity of your information, the good audio, the great editing - first class all the way!
Have you tried other grains with this? Quinoa? Rice? Millet? Buckwheat? I love grains for breakfast and try to rotate my selection. What happens to whole grains? Do they need to be flaked or broken up do you think?
I'm anxious to try fermenting oats, but I'm going to use a little of my sourdough starter as a fermenting agent. I hope it works.
This is a great idea. I'm going to try it with probiotic water.
my mother lived on a boat at one time and would slow cook her oats in a wide mouth thermos overnight. ( i just lost her, so i am naturally finding all these things that resonate her) I am a big kombucha maker, and this is interesting to me, thank you.
what do you think of adding some kombucha or a bit of kimchi to the oats soaked overnight? or would it simply be better to add the probiotics after the overnight soak?
want to share, for anyone, i made the most delicious oat milk with just oats water and a little miso. Let it sit about four hours, ( this would vary with the season ) and then blended, but the miso had quite broken down the oats already. really lovely. i should do that more and not buy oat milk, which has additives-even my favourite!
All you need us oats, water, a tsp. or so of miso, and can add a medjool date if you want.
Do you make miso? That’s something I’d love to do.
“who enjoys a fresh side of roundup?” 😝
❤
yes, kombucha would work!
Miso in oatmilk? Wow that sounds interesting. Can you taste the miso?
@@guardmommad5084 I did not. it just made the 'milk' taste very weell-rounded.
Thanks! You're vids are fantastic!
Thank you so much!
Oats my favorite , food of the gods. So good for you. I have them every day .
Wonderful! Ps... you may like what I do with the oats in this video... ruclips.net/video/LeU_Xj9x68s/видео.html 🙂
Very serious question, since phytic acid is water soluble, do you get rid of the soaking water before cooking and add fresh water?
Or do you keep the same water to cook it?
I put kale in my smoothie every morning. I usually freeze the kale, does freezing help destroy the anti nutrients in the kale. Thank you, your demo was very informative.
No
U should rly eat greens cooked, except for maybe baby greens (and fermented greens like sauerkraut, etc)
U can cook and then drain and freeze for smoothies
I make little pucks-cool the greens in portion size mounds and then wrap in plastic. Put in the blender w/the fruit. Hardy greens (mustard & turnip, chard, collards) are strong tasting even after cooking but delicate greens like beet, dandelion, spinach or baby greens are less strong and kale is inbtwn.
I would sub to your channel for the
blue cupboards alone, however, Love the content and the presentation. Starting my fermented oats this evening!
It's mint not blue!
Very nice, probably it's possible to ferment rice after cooked as well, I suppose 🤔 I was searching and I found out its possible to ferment rice without cook it 😱🤩
When you add raisins with the oats to soak overnight they will plump up a little and have a soft texture the next morning.
I have a question . . . I am trying to manage blood sugar spikes.
Often when a food is partially broken down, it more quickly enters the bloodstream. (For example, a very ripe banana versus a green banana.)
Does the benefit of the fermentation get cancelled by a post-meal spike in blood sugar? OR does the fermentation have some magic that helps control blood sugar spikes?
🤔
Thanks for the content...I am currently binge watching the videos! 👍
you’re very easy to watch and listen to, love your content, you know your stuff. keep up the good work
Hey good day, I’ve been using fermented oats the past several days. However have been adding buckwheat millet and spelt flakes to the mix. Very tasty with either honey or a smashed banana and any other delicious things mixed in.I hope we’re not gonna die :-). Yesterday drank some of The extra water.The flavor sort of resembles almond milk or something. It was quite tasty. So today just oats added extra water last night. Gonna try the drink. Do you suppose there’s much nutritional value in the water? Know that you are a busy individual. Whenever you may have a moment to breathe in between your projects, if you could comment on the situation would be much appreciated. And if it takes a year or more that’s OK too. It’s all good. Thank you so much you’re a great inspiration. Have a beautiful day and stay well. Jim
For sure drink the water, especially if you did the overnight fermentation... the probiotics will be in the water too. If you like this version of fermented oats you're doing ... you're gonna love my next video, stay tuned!
Thank you. Look forward to viewing the new one. Thanks for being so cheerful and bright while doing your demonstration’s. It’s like a bright shining star. Stay well have a beautiful day. Jim
One of my older books mentions barley water - from a bit of barley soaked in water, and a bit of lemon juice added - and donning it was a favorite of the British royals, for the ladies' complexions.
@@1Lightdancer Thank you! Have a beautiful day!
Just subbed. Thank you, your content is great!
Great video. I'm going to try this.
Awesome content! Thanks very much ❤
I really appreciate your information about fermented foods and drinks ❤. I live in Mexico and many older people have health issues. It is hard to get good nutricional info here, especially for the seniors. I have taught many people how to make sauerkraut. My question is, would the probiotic water be sufficient to ferment the oats?
Yes it would 🙂
That was my question too. Thanks for asking it.
My question too! Thank you!
Love your videos
Do you need to dump the water? Wouldn't this water have the stuff you don't want to eat? Thanks!
Hi Adrienna! Love your videos! Do you know if fermentation of things like oats and beans reduces the carb content in the items to make them not increase blood sugar?
Yay! I’m so glad I found your channel! 💜
Interesting stuff - thanks so much for sharing!
Nice video. I soak mine with a little homemade kombucha overnight this is also supposed to get rid of the acid. What do you think?
Yes, great!
this is awesome!
Couple questions, if I pour out the water am I throwing away valuable probiotics? also what would happen If I added say apples to the mix and let it soak overnight?
Adding fruit is good, it will further feed the probiotics. Try to add just the right amount of water to the oats so you need not toss any. The right amount will make the oats a nice soft texture without excess.
Trying this for the first time tonight.
My probiotics aren't quite what you proposed, though. It's a mixture of 10 different Lacto- and Bifidobacteria.
Hope, they will still be effective.
I've made overnight oats before, so I guess, I'll notice a difference in texture and taste!
Yes, even with just 1 strain it would still be effective 👍🙂
@@CleanFoodLiving would lactobacillus rhamnosus be effective in removing the phytic acids?
Great channel! Thanks
Hello, can I use a spoon of homemade yoghurt to use as bacteria?
Great video :)
Yes
plus note it takes longer to cook the oats but its well worth it
Your kitchen is SO cute!!! 😍
Could we add yougurt to oats instead of probiotic form a capsule? Thank you for these very inspiring videos!
Yes, absolutely
@@CleanFoodLiving what about sauerkrauts? Can we add sauerkrauts into the soaked oats instead of probiotics from the capsules?
Yes you can. It will change the flavor a bit, but if you don't mind, give it a go🙂
I hope that you are not talking about commercial standard yogurts for probiotics. Much of that is hype, not real probiotic benefit
@@ediewall6360 many plain yogurts in the store have good probiotics in them
Get a full fat one!
Can this work well with Steel cut oats? Will try tonite! Thank you for the video!
It does work, but it doesn't soften quite as much as with traditional rolled oats.
@@CleanFoodLiving Thank you! I quite like 'chewy' oats. Am looking forward to the probiotic effect!
Thank you for your great videos and introducing me to Bobby Parrish!
Thank you for explaining I like it
huge fan! thank you for this and all other videos...im curious to try this using kefir water to soak them
Great, let me know how it goes!... should turn out with a wonderfully soft texture and be delicious😀
I use a spoonful of my sourdough starter to ferment my oats. adds a nice tangy favour.
Hi can you add kefir or probiotic yogurt instead of probiotic supplement? Love your channel thx
Sure thing!
Hello, I've just watched this video, my husband was recently diagnosed with MS and we have been researching clean eating. We're beginning to make our own ferments. My question is whether we can use fermented dairy ( which we have in abundance) to soak the oats, rather than a supplement, it may sound a but paranoid, but after all our research we are distrusting of anything mass produced).
Would really, appreciate any advice, thanks for the videos, so helpful!
Yes you can 👍🙂
We are Saved by Grace Through FAITH NOT WORKS. Salvation is a free gift from GOD given to those all who will believe LORD JESUS CHRIST DIED AS A SALVATION LAMB for our sins by the BLOOD OF LORD JESUS CHRIST HIS BLOOD CLEANSES Our SINS
AMEN AND AMEN 🙏🏻🙏🏻🙏🏻🇺🇸
Thank you for this video! Can I do the same measurements for steel cut oats?
Have you tried Grinding a small amount of the Black Cardomom Seeds and Adding to your Cooked Oatmeal? You might be able to Add it to the Initial Fermentation Process?? Not sure about that? But, I would be Curious to know if it Adds Positive Benefits, Or If ONE should wait and add the Ground Cardomom Seeds, After the Fermentation Process, but Before Cooking?? Cardomom, Cinnamon and Raisins, are used with Oatmeal in AYURVEDA. It Tastes Delicious, too, with a little Organic Maple Syrup. Give it a Try.
Organic is delicious 😋
Does fermentation do anything to make the gluten less damaging to your small intestines ? If I'm correct overnight slow cooking helps break down the gluten into easier to absorb amino acids , is that correct ?
Yes it absolutely does. That's why real sourdough bread that's been properly fermented is easy for the body to digest.
@@CleanFoodLiving...Thank you for response , I do like oatmeal hot with a little milk/cream and butter and a little sweetener , I'll have to try fermenting and then heat up in saucepan , sounds good 👍, but the first thing I'm going to do is the probiotic water as I can't afford the supplements on a regular basis , thank you ❤ for that information.
Is it better to cover the oats with something breathable like a coffee filter or is it ok to use a plate? Great channel, will sub. :)
You can cover them with anything, breathable or non👍
Good talk, Good information.
At what temperature does heat destroy the bacteria???
105 Fahrenheit and above
@@CleanFoodLiving Ahh! That's what I was trying to look up! Would that mean liquid not over 105 and the oats could be put in a thermos overnight? Sort of a hybrid method...
Simplest and best explanation of antinutrients I’ve seen yet, many thanks! Be well, Sally 🌹
New subscriber and absolutely love your videos!!
Question: I have been soaking my oats overnight in the following manner:
1 Tbs Raw Apple Cider Vinegar + 1 Tbs Rye flour for every cup of oats. I add enough water to cover the oats 1"-2". The next morning, I rinse extremely well and drain in wire mesh. Cook as usual. Do you think this lowers the phytic acid? I researched and found some info on it, but now wondering if it really is reducing??? Your thoughts?
Thank you!
Yes I do believe it does. This is the same method as Sallon Fallon's Nourishing Traditions. My video's fermenting method is just another way to get there (with added probiotics)🙂
@@CleanFoodLiving Ok. Good to know. I don't have probiotics on hand...
You're breath of fresh air, fyi!
😁
Just like to inquire: Overnight would be 12 hours, not 24, right? So is 12 hours adequate? Thanks LOVE YOUR WORK. The ferm that I LOVE is the zucchini/pepper/ garlic/ dill relish. It is fantastic and I make a sort of sauce with it with yogurt, mayo and the ferm. Incredibly delicious..
Yes 8 to 12 hours is adequate 👍 Glad to hear you're loving the zucchini Relish!
I'm a new subscriber and enjoy your fermenting videos. I make my own milk kefir daily and want to know if using it to soak the oats is an option instead of adding a probiotic with water to soak the oats.
Absolutely!
Thanks for your quick reply. So, to clarify, i can add my milk kefir to the oats in the evening and let them sit overnight, then either eat them uncooked or cook them in the morning?
Yes, correct 👍
Rolled oats and most other packaged oats have been steamed during processing and are no longer raw or living, the enzymes have been entirely denatured when the temperature exceeds 118 degrees F. If one wants to eat raw oats it is necessary to order hulless raw oats, which is what we do, soak them in salt water, then allow them to germinate. Using your method of fermentation would be an additional step which we will experiment with. It is the living enzymes in food that facilitate optimal bioavailability of nutrients.
I know make fermented over night oats daily, they ferment quickly in a sealed jar.. i add 2 probiotic capsules, banana powder and chia seeds .. they are pretty sour by morning 💫
Sounds great!
Thanks! What about buckwheat? Or Amaranth? Should these also be soaked with probiotics? And if so, the same 3 you listed?
It would be good to do so👍
Excellent video! I have a question, what would be the result of fermenting oats that were already cooked?
Thank you; this is really helpful! Do you know if this also takes care of or at least lessens the amount of lectins?
I always have extra kombucha, so I am going to try fermenting with kombucha instead of water. We shall see!
I am wondering if you could soak the oats overnight with milk and yogurt rich in lacto probiotics if this would work as well? I know a lot of people make this kind of thing "overnight oats" but they put in the fridge and i have figured that would inhibit the fermenting process but if left out if it would have the same effect? I love you happy medium you came up with to get the benefits of both.
Hi there, unless the milk was raw, the probiotics are killed off with pasteurization. But yes, yogurt would work as a culture starter. You are correct that placing it in the fridge would inhibit the fermentation. However there are enzymes in dairy (aside from yogurt probiotics) that if soaked in the oats, would also contribute to breaking them down to reduce phytic acid.
@@CleanFoodLiving Ah wonderful thank you so much for getting back and answering my question. I am thankful for your channel and all that I keep learning from you!
@@CleanFoodLiving does this mean that we can use milk and yoghurt to ferment the oats overnight on the countertop? As long as we don’t cook them or put them in the fridge, we’d be fine?
Thank you so much for your help
Can we use sauerkraut juice/liquid rather that kefir? Also what happens to the phytic acid, does it not seep into the liquid and therefore we need drain that out before cooking the oats? Thanks.
Yes you can use other starters as you mentioned. The bacteria break down the phytic acid.
Thanks for the great video. Should the oats be left covered or uncovered overnight?
Never thought about fermenting oats but I'm going to give it a try. However I've been watching your other videos on fermented vegetables and adding them to my diet. But I wonder since salt figures so prominently in the process if I may be eating too much salt? Or perhaps since I'm eating less industrially processed or manufactured foods, the now missing hidden salt from those has just made room for the salt from the fermenting process?
You might check out the book The Salt Fix.
Low salt diet recommendations are based on studies that were paid for by the sugar industry.
For most people , salt is a good thing. There is a lot of erroneous propaganda out there , saying to reduce salt. As for myself, I benefit from salt , because of a hypo adrenal function , which is actually very common.
@@ediewall6360 IF unprocessed. Ideally you would want something like "pink" salt as a result since there are no anti-caking agents. Rougher salts MIGHT also not contains them but as always, make sure you read labels before buying/eating.
You can ferment without salt actually
Love this video
@CleanFoodLiving Thanks for the information I wonder if this process works with organic oat groats.
Please amend your comment “2.34” in regards to Leptin. I think you meant lectin:) Leptin is a hormone which gives us the signal of satiety it isn’t found in foods.
Thanks for your content it’s full of good stuff;)
I love your channel. I have questions though. I prefer steel cut oats and lately I have been using just hulless sprouted oats both are firm and don't break down as well ..have you or anyone tried using steel cut oats. I have another question about fermenting sprouts is that something that you have tried? I make my own broccoli and various bean sprouts and was curious about adding more benefits to those via probiotics? Thank you. So happy I found your channel.
I have sprouted, but not fermented the sprouts. Yes I've fermented the steelcut and they dont break down as much, but still like to ferment them. 🙂
@@CleanFoodLiving thank you. Any advice for fermenting sprouts?
Thank you for these clear explanations of how and why this needs to be done for best digestion. I recently found, through Flavcity, a product that I bought that might take care of the phytic acid. It's some really great oats from a brand called One Degree. They are certified gluten free, non gmo, certified glyphosate free, sprouted, organic rolled oats. I'm more than willing to put some probiotic in my oats and soak them but do I need to if these stellar oats have already been sprouted? I make a lot of ferments and have a lot of food projects and home cooking I do everyday so wouldn't mind crossing one thing off the list.
Phytic acid is reduced significantly by sprouting so cross it off your list 🙂
@@CleanFoodLiving Good to know indeed so thank you so much for sharing that with us! I am aiming to try seeing if I can sprout lentils and if I would actually likes eating them compared to them in canned forms. Since that should be easier for me to get on food stamps than some sprouting projects. Since obviously you need "sprouting seeds" for those and I don't know if grocery stores even carries those.
@@rickytorres9089 I have successfully sprouted store bought organic, whole brown lentils (not split, not conventional). Good luck and have fun!
@@CleanFoodLiving Aww thanks you for both and you too as well as hoping you a wonderful evening to you. :)
So interesting! Would you be able to make a “low carb” milk from the fermented oats? Have you experimented with trying to calculate the content of sugar in foods after fermentation? It seems complex and perhaps using a blood glucose monitor is the most straight forward.
Its beyond the testing technology tools I have. Yes, a blood glucose monitor would be the easiest way.
Hello! I really like your videos - thank you! I don't really want to purchase the powdered probiotics, but I do want to do the soaked-fermented oats and benefit from the probiotics. Now what if we used whey instead, would it work as well, for the breaking down of the phytic acid and the other anti-nutrients? Thanks so much for your answer. Have a nice day! :-)
Yes, a cultured whey starter would work
I love my overnight oats. Can I soak in almond milk instead of water?
I would love to try this but would this work if you added chia seeds overnight? Also could you add sugar for when your about to eat or would you recommend maple syrup or monk fruit? Or maybe not any sweetener at all? Let me know! I love your vids, one of my favorite channels. You’re educating us all on some of the most important nutritional facts we all need!
Hi! Yes you can add sugar, maple syrup or monk friut... anything you want to make it taste good to you. I'm not sure if the chia seeds would work well though since they swell and become gelatinous. Perhaps grind them up and add just before eating instead of overnight soaking with the oats. Thanks for watching!
Why would you add sugar ( a poison) when there are so many nutritious , great tasting alternatives?
@@ediewall6360 syrup and honey and sucanat, let alone “date” or “coconut” sugar, have very negligible further nutrients than sugar
They’re just expensive sugars
Agave is high fructose syrup. Terrible for ur liver
Sugar is most cost effective. The rest is simple marketing to rob ur hard earned dollars.
@@YeshuaKingMessiah I value foods by their “ life force” and their vibration. This is what works for me
@@ediewall6360 You quite literally eat sugars days in, days out. Your body would shut down without it. As with anything INCLUDING water and O2 even, too much of a good thing is bad. As long as that sugar isn't highly processed, it should be fine for many people to enjoy in moderation.
Would this be good food for prediabetics ?
Can i just add a spoon of yogurt to it ? I dont buy probiactics in pill form. New to fermentation and love your channel.
Yes you can!
Haven’t watched yet
But oats need 24 hrs, not just overnight
I 24hr corn to soak also
I also add a tad barley or buckwheat as oats are too low in phytase.
Great advice 🇬🇧👍
Can you use steel cut oats as well?