The porridge and muesli recipes will both yield two serves - this can easily be halved or doubled depending on how many mouths you intend to feed (or how hungry you are in the mornings!)
Ingredients
Fermented Oats starter
1 cup oats (rolled, whole or oat groats)
1¼ cup water
Sourdough Porridge
½ cup rolled oats
½ cup fermented oats starter
⅔ cup liquid (milk of choice, water etc)
1 Tbsp sweetener of choice (molasses, honey, maple syrup)
¼ tsp salt
Sourdough Bircher Muesli
½ cup rolled oats
½ cup fermented oats
½ cup liquid (milk of choice, water etc)
1 Tbsp sweetener of choice (molasses, honey, maple syrup)
Instructions
To make the fermented oats, first add the oats to a blender and pulse a few times to break them up a little, exposing some of the starchy insides. Add to a glass jar with the water and mix until combined. Place a cloth over the top, secured with a band, and leave to ferment for 48 - 72 hours. after this period, you can remove part of the starter to make porridge with, and add the same amount of fresh oats and water back to the jar. Mix thoroughly, and leave to ferment another few days before using again.
To make the Sourdough Porridge, combine all ingredients in a pot and cook over low heat 10 - 15 minutes until creamy. Enjoy topped with your favorite toppings (eg crushed nuts or seeds, fresh fruit, yoghurt etc).
To make the Sourdough Bircher Muesli, add all ingredients to a jar and mix well to combine. Add a lid, and then store in the fridge overnight. Eat in the morning topped with your favorite toppings (eg crushed nuts or seeds, fresh fruit, yoghurt etc).
Notes
Once you have take out some of the starter to use to make your sourdough oats, simply add in roughly the same amount of dry oats and water and stir well to combine. Cover, and allow to sit 24 - 48 hours until using again.
Recipe by to her core at http://tohercore.com/fermented-sourdough-oats/