A Scandinavian and traditional homestead practice that’s largely disappeared: fermenting oats overnight before cooking, for a smoother, more digestible bowl.
Ingredients
- Rolled or steel-cut oats
- Warm water, to cover
- Small splash of apple cider vinegar
Method
- Cover oats with warm water and add a splash of vinegar.
- Soak 12 to 24 hours at room temperature before cooking as usual.
Neutralizes most of the phytic acid and partially breaks down the starches, making oats gentler on blood sugar and easier to digest. Creamier when cooked, noticeably smoother — at zero extra cost.
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