Warm Cultured Cinnamon Oats
I hadn’t eaten oats for years, but I am so excited to reintroduce them into my diet only occasionally. In Ireland, fermented oats were a traditional staple and were found in most households. Overall, grains have been fermented for as long as they have been around, as it reduces their carbohydrate content, reduces the lectins and phytic acids which typically can create some bloating, enhances the nutrient content and overall makes the grain much more digestible. I have linked all my favourite brands, for those that want to know!
1 cup of wheat free oats
1 1/2 cups water
1/2 cup coconut cream
3 tablespoons collagen powder (optional)
1 teaspoon cinnamon
1 teaspoon vanilla essence
Pinch of salt
Any toppings you love! We love keeping it simple and just stopping with lots of different berries.
In a glass jar or container, combine the oats, kefir and 1 cup of water. Stir to combine, and place on your bench to ferment for 12 to 24 hours. The warmer the weather, the faster it will ferment.
Pour the fermented oats into a small saucepan, and add in the remaining 1/2 cup of water, coconut cream, collagen (optional), vanilla, cinnamon and salt.
Turn to medium heat, and stirring frequently allow to simmer for 10-15 minutes or until the oats reach your desired consistency.
Add in a little more water or cream if you feel it requires it to reach your liking.
Serve HOT, and top with your desired toppings such as berries. If you like, top with a little extra warmed milk (we simply use diluted coconut cream).