FERMENTED OATS - Reduce ANTI-NUTRIENTS using this DOUBLE METHOD!

Foods like oats are high in anti-nutrients that bind to zinc, selenium, magnesium and more. Use this fermented oats method to reduce phytic acid up to 83% and make it easier to digest AND increase the bio-availability of the oatmeal's nutrients. Fermented oats taste great too!

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SEE ALL MY FERMENTING RECIPES:

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PRODUCTS SEEN or MENTIONED:

• Garden of Life Probiotics 100 Billion CFU (shelf stable)
NOTE: Any version of Garden of Life Probiotics will work. It doesn't have to be the exact one above.

⭐Watch - How To Calibrate the PH Meter:

⭐SHOP ALL MY FAVORITE FERMENTING PRODUCTS

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WATCH NEXT:

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Alternative Starters for Fermented Oats:
kefir, water kefir, yogurt, fermented sauerkraut brine, kombucha

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VIDEO CREDIT:

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Sources:

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Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving YouTube Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.

[suchimodi]

In India that is exactly how people (people who are aware of the old practices of course) eat their breakfast, we ferment cooked rice or millets overnight and eat it in breakfast ( can add anything to it and make it savory or sweet)

[sunrise]

This is exactly the traditional Swiss Müsli which is made by soaking oats in yogurt overnight for the morning breakfast. It's always served cold with fruits and cream. It's very delicious when made right.

[rainrusty]

While trying to figure out how to ferment rice I ended up on the channel page of this channel. There is a video for everything I need to continue getting my health under 100% control and free from this corrupt pill and surgery system. Wow! Oh!!! I see a video about how to do mushrooms for vitamin D!!! Its going on my watch list! Thank you I really needed this.

[robertebob]

My new grain flaker arrived yesterday. With your guidance I had fermented oats this morning. I used a probiotic supplement capsule with the strains you recommend. I did cook them on the stovetop because I have other ferments in the house to consume. Thank you.

[dragonflyfarm]

Thank you! I’m really enjoying your video and I’m learning a lot! I’m glad you are very involved with fermenting. I have felt in my spirit that fermentation was way more important for me then canning and that I should take a strong approach with fermentation for my own health.

[rebekahschmid]

Just saw this video on fermented oats and immediately got out of bed to do it. Up until now i thought i was doing myself a favor by eating raw oats in the morning, but only soaking it for 10 minutes (a recipe from a raw diet book i bought here in Germany). Thank you so much for the info. I have symptoms of leaky gut and IBS. I will be trying out your recipes.

[traciedalton]

One of my daughters loves overnight oats. I’m definitely going to try this. Thanks for your videos they are informative, easy to understand and interesting.

[jennybkind]

I just found your channel today and I am so excited to try the oats, fermented onions, salsa, and the asian fermented ted salad. I have glass weights coming tomorrow so I may get started.

I have so many onions from the garden that are extra sharp this year and will be perfect for fermenting.

I especially appreciate the education that accompanies the recipes.

[louiscornwell]

I use water and cultured buttermilk to ferment my oats.

[renrickbowe]

Greetings from The Bahamas. My wife and I discovered and have been watching all of your videos. Your content is the most informative we have come across by far. Thank you for being a blessing in this world. Be encouraged.

[KarenSchuessler]

In my research I found that whey, which I drain from yogurt and freeze in 1 Tablespoon cubes, works as the probiotic. People also will use vinegar or lemon juice, but the flavour of those is stronger. As well, oats are low in phytase, which other grains have more of, which needed for the process, so it is suggested to add wheat flour to the soaking liquid (for gluten-free, use buckwheat). Also, the mixture needs to be warm to get the process going. So I soak 1 cup of rolled oats in 1-1.5 cups warm water (40-60 C) with 1 Tablespoon of frozen whey melted in the water and 1 Tablespoon of all purpose flour, adding 1/4 teaspoon salt for flavour. I cover the bowl and soak 20 +/- hours on the counter, rinse in the morning, put in add-ins (including applesauce) and keep it in the fridge for 3-4 days for breakfast, pouring milk over when I eat it. Delicious.

[StephieLucas]

Wow, I have been doing this for years out of convenience! Never knew it was giving me additional benefits !

[angelikakopek]

This was an EXCELLENT video!!! Thank you!

[chieficeworm]

Howdy, I have been cooking oatmeal for breakfast for over 60 years. I have tried various combinations over the years, but I never tried fermenting a batch. Your presentation led me to experiment a little.
1. I used 1/4 cup each of oats and water, then I added one tablespoon of Bulgarian yoghurt. The next morning I ate the batch uncooked.
2. I used milk instead of water, and I ate uncooked.
3. My usual practice was to cook a batch for a week, divide into daily portions, and keep refrigerated. So, I measured out a weekly amount ofoats and milk, added two tablespoons of yoghurt, and the next day, I divided and red to eat uncooked. I didn't like the flavor or texture after the second day.
4. So I repeated number three, but I cooked the batch the next day before dividing and refrigerating. This will be my future practice.

[Kizarat]

I've been doing this for years (except without the probiotics, just soaking the oats and let them ferment for 2-4 days) after deciding to experiment with fermentation. I've also made what I could call a cross between bread and a cake from fermenting chickpea flour and baking it in the oven like cake batter.

[juliehoward]

Just subbed. Thank you, your content is great!

[par_sha]

At the end of 2022 i really got into fermentation, And your video really helped me a lot and I really want to tell you that how much I liked your video and you are doing really a good job and please please please can you upload a video on sourdough or any kind kind of fermentation we can do with grains because I really want to know if you can have healthy fermented grains on our daily diet. 🥰😘😍🤩

[Chipncrem]

Wow. You are the best... you give clear and valuable information about everything. Also made ACV according to your instructions… waiting to see how it comes out.

[Sological]

I have been craving oats but I knew I needed to do something with them besides just cooking. I bought oats 2 days ago and cam across this video. Sometimes I think YouTube can read my mind. Going to see if you have a video on rice and I'm also interested in how this might work with potatoes. I'm also starting my sourdough bread this weekend! Thank you for all your videos!

[rogervaught]

Nice informative, interesting and educational, videos! So many youtubers ruin their videos by saddling the viewer with extraneous, useless unedited drek.

As someone mentioned, adding yogurt/whey or kifir milk/whey also works instead of from a commercial probiotic capsule.