Bircher! It’s probably one of our favourite ways to make oats (except perhaps when they’re included in the base layer of a caramel slice!). This fermented Bircher only takes a few minutes of active time to prepare and after that it’s just soak and eat.
Why are we soaking the oats? The fermented oat starter is to improve the digestibility of the oats and to increase the nutritional benefits of the other ingredients too. Oats, as well as most other grains, legumes and nuts contain phytic acid which can impair the absorption of minerals like iron and zinc, as well as block the production of our digestive enzymes that can make oats hard on your digestive system. Soaking is the solution.
Here we are calling the oats “fermented” given the soak time is preferably up to two days. This step will break down the oat starches, improving digestibility and reducing the phytic acid. If you’re wanting to add in nuts and seeds, soak these when you prepare the oats. Then the next morning add in extras like warming spices, seasonal fruits, superfoods, nut butter or a little coconut sugar. Whatever you’re feeling like really…
Serves 2 | Ready in 30 minutes
Fermented Oats Starter:
1 cup quick cooking grain oats
1¼ cups filtered water
1 cup quinoa flakes
1 cup fermented oats starter
½ cup coconut mylk*
½-1 tsp maca powder
Honey*, or your preferred sweetener to serve
To make the fermented oat starter, combine the oats and water in a glass jar and mix until combined.
Leave to ferment overnight, or up to two days at room temperature.
To make the porridge, combine bircher ingredients in a jar with the starter and mix well.
Store in the fridge overnight.
Eat in the morning with your favourite toppings!
*Item not available online but is available in your local GoodFor store.
To prepare the coconut mylk, add 2 tablespoons of coconut mylk powder to 1 cup of warm water. Shake well.