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Raw Oatgurt

My recipe for Oatgurt is based on this recipe from RawVeg.Info.

Fill a ceramic bowl with raw oats groats, cover with water, and allow to soak overnight.

Raw oat groats - look for them in the bulk foods section of your local health food store.

Raw oat groats - look for them in the bulk foods section of your local health food store.

Next, rinse the oat groats and then blend really well in a blender while slowly adding fresh water until smooth and creamy (NOT WATERY).  Your oats should resemble thick cooked oatmeal:

Creamy raw oatmeal.

Creamy raw oatmeal.

Pour the raw oatmeal back into your ceramic bowl, cover with a paper towel or other breathable material, & place in a warm area.  I like to use my Costco HeatDish set on low.

Costco's HeatDish, aka The Fermenting Machine

Costco's HeatDish, aka The Fermenting Machine

Now, simply allow your oats to ferment.  Stir occasionally, and if they become to dry, add a little water.  I usually allow mine to ferment for 48 hours – just depends on how tangy you want them to taste.

Oatgurt after 48 hours of fermenting.

Oatgurt after 48 hours of fermenting.

Your oatgurt will not go bad, but it will get more sour everyday as the beneficial flora continues to grow. When they have reached optimal sourness, either eat your oatgurt or place in the fridge to stop the fermentation process.

Oatgurt with fried plantain and raw pecan butter.

Oatgurt with fried plantain and raw pecan butter.

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106 Comments leave one →
  1. June 17, 2009 8:48 am

    Yum HEAB!! I cant wait to make some!

    ~Justine

  2. July 1, 2009 10:00 am

    I am planning on a week only eating foods produced in 100 miles of where I am, and found some farro…I think I might try this out! Thanks!

  3. Elizabeth permalink
    July 7, 2009 4:50 am

    Would steel cut oats work with this too?

  4. necesseaties permalink
    August 3, 2009 8:01 pm

    Do I refrigerate it after the fermentation or just keep it sitting out?

    -Natalie

  5. necesseaties permalink
    August 3, 2009 8:02 pm

    Do you think I could do this with wheatberries?

    -Natalie

  6. rebecca permalink
    November 8, 2009 6:28 pm

    can i use brown rice in place of the groats?

  7. November 8, 2009 7:18 pm

    Rebecca, Hmm, not sure. I’ve had people tell me they tried other grains, and it never really works. I read that the oat groats work best since they’re a bit higher in fat than other grains. Let me know if you try the rice.

  8. Hannah permalink
    February 21, 2010 8:19 pm

    Instead of a heat dish, do you think I could make this with a dehydrator?

  9. February 21, 2010 8:29 pm

    Hannah, No heat dish required. Room temp. is fine – it just may take longer, and yes, I’m sure the oatgurt would also ferment in a dehydrator. Just keep the temp. low like 85 or 90 degrees.

  10. February 28, 2010 7:55 am

    This looks great 🙂 Thanks!

  11. February 28, 2010 12:17 pm

    That’s such a unique idea. I have to try it. Thanks 🙂

  12. Michelle permalink
    April 13, 2010 8:20 am

    What a great site this is! I’m very excited to try your recipes that I don’t even know where to start. About the oatgurt, I was thinking of letting it ferment just slightly and then spreading onto my dehydrator and making a raw bread or cracker. What do you think?

  13. April 13, 2010 9:04 am

    Michelle, I say go for it – and please let me know how it turns out. I made something kind of similar, but did not use a dehydrator: http://heathereatsalmondbutter.com/2009/07/09/souroat-bread/. It was so yummy, and I should make it again. Thanks for reading!

  14. May 5, 2010 8:27 pm

    Do you think one could make this with rolled oats? It would obviously not be raw, but…. :/ It’s what I have. Or raw buckwheat groats instead?

  15. May 6, 2010 5:42 am

    Serena, Yes, the oatgurt does work with rolled oats as I know another blogger who made it all the time with gluten free rolled oats. However, the buckwheat? Yeah, not so good. As far as raw grains go, the oat groats seem to work best. Let me know if you try it!

  16. Mandy permalink
    May 14, 2010 9:32 pm

    Yumm-ers. This sounds great – I’m going to give it a go. 😉

    Question: I have read that it is important to drain and thoroughly rinse soaked grains, nuts, and seeds. Is the soaking water essential to facilitate fermentation? Would fresh water work with this recipe?

  17. May 15, 2010 6:54 am

    Mandy, Yes, your oat groats should ferment using fresh water. Hope you enjoy the recipe! 🙂

  18. Karina permalink
    May 28, 2010 10:30 am

    That’s Great! Thank-you for sharing:)

  19. May 28, 2010 10:31 am

    Karina, You’re welcome. 🙂

  20. lunchiemunchies permalink
    June 7, 2010 3:06 pm

    Just thought I’d let you know I made your oatgurt and love it!
    Gosh it’s so good. I tried it earlier today and was unsure but 2nd time and I’m already addicted. I ate it with soft prunes…yumyum.
    Haha I sound so strange- a 20yr old eating prunes and “oatgurt”!
    Anyway, thank you for the idea, this is definitely going to be a staple for me.
    Emma x

  21. June 7, 2010 5:38 pm

    Emma, I love hearing from other people who enjoy nursing home food. 😉

    So glad you are enjoying the oatgurt. If you get it right (and there have been LOTS of mishaps), it is so good. Like crusty sourdough bread. It’s been so long since I’ve made it, and I keep saying I need to buy some oat groats. SOON! 🙂

  22. Nicole permalink
    August 25, 2010 2:03 pm

    This looks great, will definitely try it!

    I have a question about soaking oats. My understanding is that soaking helps release some of the phytic acid (so you’re able to absorb more nutrients). If this is the case, I would imagine you would want to rinse the oats after soaking and use new water to blend with the oats and then ferment, right?

  23. August 25, 2010 4:35 pm

    Nicole, I did not know that about the phytic acid and I always blended my oats plus soaking water. So, yes, from now on I will rinse the oats and use new water to ferment. Thanks for the tip…will update the recipe page as well.

    Hope you enjoy your oatgurt. I haven’t made it in so long and plan on making a batch when I get back home to Nashville.

  24. Sonny permalink
    October 25, 2010 12:56 pm

    I didn’t even know this was possible to make your own yogurt. It seemed like way too big of a task for me to pull off, but when I look at your pictures I think I can handle it! Looks pretty good to me.. longer it sits, the more sour it gets. Delish!

    -Sonny
    ioLite Vaporizers

  25. HEAB permalink*
    October 25, 2010 3:23 pm

    Sonny,
    This is one of my favorite recipes, but I have not made it in forever. However, just bought some oat groats and plan to make it soon. Hope you try it. 🙂

  26. January 7, 2011 9:04 am

    I do this with oats, it makes it more digestible and inactivates the anti-nutrients:

    1. Measure out your portion of oats into a glass bowl
    2. Cover with warm water
    3. Pour in whey (clear liquid that separates from yogurt) – or you can make whey the traditional way: http://kellythekitchenkop.com/2009/04/how-to-make-raw-milk-yogurt-cream-cheese.html
    4. Stir
    5. Sit out on the counter covered with a dish cloth at least 12 hours, best at 24 hours and LONGER. Sometimes I’ve done this for 3 days or a week!

    😀

  27. Autumn permalink
    March 25, 2011 9:06 pm

    So what is the nutritional information for the this oatgurt?

  28. HEAB permalink*
    March 25, 2011 9:10 pm

    Autumn,
    Not sure – I’ve never calculated it.

  29. Autumn permalink
    March 25, 2011 9:12 pm

    Hmmm do you have any idea how I would go about that?

  30. HEAB permalink*
    March 25, 2011 9:26 pm

    Well, if you want to be precise, you could make the recipe and measure out all the ingredients, or you could just guesstimate based on the nutritional info for oat groats since all the recipe contains are groats and water. 1/2 cup oatgurt probably = 2 servings dry groats, and the nutritional info can be found here: http://www.bobsredmill.com/whole-oat-groats.html

  31. Autumn permalink
    March 25, 2011 9:53 pm

    Thanks that helps a lot. I don’t mean to be a bother but what do you think about the almond yogurt nutritional info. http://heathereatsalmondbutter.com/2010/04/08/almond-milk-yogurt/

  32. HEAB permalink*
    March 25, 2011 10:03 pm

    Hmm, not sure as I can’t remember how much yogurt the recipe yielded. 1 serving (1 cup) was probably about double the nutritional info for 1 serving or 1 cup of the almond milk.

  33. lindsey permalink
    June 8, 2011 7:42 am

    Hello! I just made these 2 days ago, and let them sit out with a cloth over the dish in the hot hot heat we’re currently experiencing (I don’t use AC). However, mine didn’t get a crust-and there IS a kind of clear gooey gel layer on top. Any ideas? Thanks!!

  34. HEAB permalink*
    June 8, 2011 8:32 am

    Lindsey,
    Is it humid where you live? I think the oatgurt ferments better in the dry heat. I wouldn’t eat it if there is not crust and a gel layer on the top. Doesn’t sound like things went as they ought to. 😦

  35. Robin permalink
    June 13, 2011 8:57 am

    I realize that not all oat groats are truly raw. Did you use ones that were truly raw or the type you can buy in bulk at Whole Foods?

  36. HEAB permalink*
    June 13, 2011 9:06 am

    Robin,
    I bought mine from the bulk bins at Whole Foods. I assumed they were raw.

  37. Laura permalink
    July 11, 2011 9:26 am

    Had my first oatgurt breakfast this morning and it was super delicious! I soaked steel-cut oats for about 10 hours, then blended and placed in the oven with the oven light on for a bit longer than 2 days, stirring twice. Worked perfectly! Great texture and flavor. Topped them with chia seeds, a few ounces of coconut milk, vanilla, raw almond butter, diced apple and cinnamon- very satisfying. Thanks so much for this and all your posts! YOU ARE AWESOME!

  38. July 17, 2011 8:08 pm

    Do you think I could do the heat/ferment part in my crockpot, or do you think low/warm in the crockpot would be too hot?

  39. July 17, 2011 9:40 pm

    Nevermind! I see some previous posters did it in the oven with just the heat of the light on. I will give that a whirl this week!

  40. August 11, 2011 12:50 am

    Wow…super interesting!!

  41. Jason permalink
    March 31, 2013 1:56 pm

    Hey Heather!

    Awesome site. Just a quick question, I made the oatgurt which came out perfect in the dry Colorado climate 🙂 and then put it in the fridge. Once in the fridge, how long does it last in there? It’s been in there about 4-5 days thus far. Seems okay, but I’m never sure about this kind of stuff.

    Thanks again!

    Jason

  42. HEAB permalink*
    March 31, 2013 6:19 pm

    Hi Jason,
    Jealous you’re in Colorado – it’s one of our favorite places! I’m glad the oatgurt recipe worked for you, and honestly, I’m not sure how long it will keep as we’ve always finished off the whole batch in a few days. I’ve read you can sourdough bread in your pantry for 4 to 5 days and in the freezer for up to 3 months. So, I would think the oatgurt (which is fermented like sourdough) would be fine in your fridge for at least a week. Hope this helps!

  43. HEAB permalink*
    April 1, 2013 8:38 am

    Hi Jason,
    Me again, I was thinking about your question last night, and since it’s raw, I probably wouldn’t keep a batch of oatgurt for longer than 3 to 4 days. If it tastes fine, then it’s probably ok, but raw foods don’t have a very long shelf life, even in the fridge.

  44. Jason permalink
    April 1, 2013 1:32 pm

    Hey Heather. Thanks for the quick replies!

    I mostly eat Paleo so for me, eating the oatgurt won’t be a daily thing. I like to rotate my breakfast between green smoothies, eggs and oatgurt so I guess one batch would only see two eatings per week and thus I should make a smaller one next time. Thanks again!

  45. Alix permalink
    June 2, 2013 11:30 am

    Hey!
    Oh my goodness all of your food makes my mouth water just looking at! I saw your picture of the oatgurt with fried plantains and raw pecan butter and I have a few questions! I am doing a project for my spanish class on fried plantains, and want to make this dish for the presentation! Question #1: Where did you buy your raw oat groats? Question #2 : How did you make your fried plantains? Question #3: Where did you buy your raw pecan butter?
    THANK YOU!!
    Alix

  46. June 2, 2013 6:42 pm

    Hi Alix,
    Thanks for reading and how cool you’re going to use the oatgurt/plantain combo for your class presentation! I purchased my raw oat groats from the bulk bins at Whole Foods. Looking back through my archives, I fried that particular plantain in a little cooking oil spray and a few sprinkles of stevia. Honestly, I’d probably just use butter or coconut oil these days. I made the pecan butter myself in my food processor. Here is my post on homemade nut butter: http://heathereatsalmondbutter.com/recipes/homemade-nut-butter/, but you could use any store bought raw or roasted nut butter if you don’t have a food processor. Good luck!

  47. Wendy permalink
    September 29, 2013 12:17 am

    Hi, Heather-
    My daughter, who eats a raw vegan diet, got me started on whole oat groats. I usually soak them overnight, then for breakfast blend until creamy with Greek yogurt, dates, banana, flaxseed, sunflower seeds, chia seeds, topped with sliced almonds. Good, but I’ve wondered what else to do with the oat groats. I like fermenting things, so I’m going to try making your oatgurt. What else do you eat it with?
    -Thanks!

  48. September 30, 2013 1:39 pm

    Hi Wendy,
    Hope the oatgurt works well for you. Been ages since I’ve made it…which is quite sad because I really enjoy it, and I think you just inspired me to go buy some oat groats – they do make the creamiest oatmeal after being soaked overnight.

    As far as how I eat my oatgurt, I usually just scooped it into a bowl and then added my favorite oatmeal toppings of the moment were – usually nut butter, plus maybe fruit or nuts. I also made “souroat” bread by spreading a thin layer of the oatgurt on parchment lined cookie sheets before allowing it to ferment – http://heathereatsalmondbutter.com/2009/07/09/souroat-bread/. Then topped it with my favorite toast/bread toppings. Enjoy!
    PS – Can I come over for breakfast? 😉

  49. Alice permalink
    December 11, 2013 4:50 pm

    Can Oatgurt be made without whey?

    Thanks

  50. December 11, 2013 5:12 pm

    Hi Alice,
    There is no whey in the recipe – just oat groats and water.

  51. Alice permalink
    December 19, 2013 5:22 pm

    Thanks for pointing that out!

    Can it be used to make the gluten free sourdough starter in this link?:
    http://www.homegrown-kitchen.co.nz/2013/04/23/nicolas-no-knead-sourdough-bread/

  52. December 19, 2013 7:58 pm

    Well goodness, I’d love to know b/c her sourdough bread sounds pretty amazing. The oatgurt may be too thick to use as a starter, but I guess you could simply try making it with more liquid. I have used it to make a “bread” before. I basically just allowed the oatgurt to ferment on a baking sheet instead of in a bowl and posted about it here: http://heathereatsalmondbutter.com/2009/07/09/souroat-bread/. It was tasty but not nothing you could put in the toaster. Please let me know if you try Nicola’s bread. I’m curious to know how it would turn out with the oatgurt.

  53. Elise permalink
    February 14, 2014 12:28 am

    Just to be clear, you are saying that it is necessary to rinse the groats after soaking, then blend and ferment with fresh water? I have another 24 hours of fermenting left, and no sign of the crust yet. Wondering if this could be to due to fermenting in the same water I soaked the groats in? I really want this to work!!

  54. February 14, 2014 3:13 pm

    Hi Elise,
    Yes, I would recommend using fresh water. However, it should still work even if used the fermented water. How’s the temperature where it’s fermenting? Needs to be fairly warm but not damp or humid. Hope that crust is forming!

  55. Elise permalink
    February 15, 2014 10:19 am

    Heather,
    I had it sitting out in my kitchen which was only about 70 degrees. But then I read another reviewer put it in the oven with the light on. I think I see a crust forming now!

  56. QuebecCity permalink
    April 29, 2015 6:52 pm

    I was told by a producer of oat groats that tehy are heated to stop oxidation which would give them a bad taste because the lipids in them oxidizes in a few days after the outer shell of the grain Is removed. I cannot find real raw oat groats.

  57. May 5, 2015 9:35 pm

    Hi QuebecCity,
    It’s been so long since I’ve made oatgurt, but I always thought the groats I used were raw. I know steel cut oats are heated, but I always assumed that whole oat groats were raw. So, I did a little googling after reading your comment and found the same info. on this site: http://www.realfoods.co.uk/article/get-your-oats. Thanks for the heads up. My former oatgurt eating self was sad to hear this.

  58. Camila permalink
    May 9, 2016 7:26 pm

    Thank you so much for all the information and recipes. I tried fermenting oats a few times now, both by following this recipe, and by letting it sit for a shorter time with homemade coconut yogurt instead of water, and I have to say I’m hooked.

    I am new to fermenting and have been reading lots on the subject, but as much information that I find on the health benefits, I also do on the dangers of growing ‘the wrong’ kind of bacteria that will cause more harm than good to one’s gut. How likely is this to happen with fermented oats? Is it possible for it to go mouldy or grow feed harmful bacteria of any kind?

    Thank you so much once again. 🙂

  59. May 9, 2016 8:01 pm

    Camilla,
    I’m happy to hear the oatgurt worked for you – it’s an old favorite, and I haven’t made it so long. Definitely need to revisit this recipe. As far as ‘the wrong’ bacteria goes, that is a good question. I did have a batch of oatgurt go bad when I once tried fermenting it while we were on a trip. I used some type of skillet instead of glass or ceramic, and the bottom got moldy. It was pretty obvious when things went wrong. It’s good to be aware and trust your instincts. If you see anything that looks like mold, or things start to smell bad, I’d air on the side of safety and not eat it.

  60. Nate permalink
    July 3, 2016 8:57 am

    Does anyone know if fermented oats are safe to eat when dealing with mold/fungus/candida infections?.

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