Oat Yogurt

Image by Caitlyn Tischer

2 servings
2-3 day prep time

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• 4 cups filtered water     
• 2 ½ cups gluten free oat groats, steel cut or rolled oats     
• ½ cup unsweetened coconut shreds     
• 4 Brazil nuts     
• 1 tsp vanilla bean or extract     
• 1 tsp cinnamon or cinnamon chips     
• ½ tsp Himalayan salt      

topping additions:     

• 1 cup local, seasonal fruit (if possible)     
• 2 T nut butter     
  
• 1 T raisins     
  
• 1 T hemp seeds     
  
• 1 T sunflower seeds     
  
• 1 T cacao nibz 
  

 
optional additions:     

• ⅓ cup local honey, stevia, maple syrup or medjool dates     
• 1 T cacao powder     
  
• 1 tsp maca     
• ¼ tsp cardamom     
• ¼ tsp nutmeg

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1. Grind oat groats, steel cut, rolled oats cut oats into flour using a high speed blender, grain mill or food processor.
   
2. Soak oat grinds/flour overnight. Be sure to leave a little water for the oats to absorb.
3. Blend the soaked oats with 4 cups of water and remaining ingredients. Add in any optional additions here. Save the toppings for later.
4. Add the blended consistency into a large sealable container and cover using a plate, coffee filter or cheesecloth with a rubber band.
   
5. Allow oat mixture to ferment in a warm or sunny spot in your home for the next 2-3 days. Depending on sour preference end the process at anytime as long as 12 hours was granted to ferment.
6. Once ready to eat add in parfait toppings. Enjoy!
   
   

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Tips:

• We prefer our yogurt on the sour side. We let it go for 3 days including the first 12 hour soak. It also depends on your climate how fast the process will go and the home you live in.
• If you’re feeling creative blend in fresh fruit after the fermentation process to give it a specific flavor or simply meal prep your parfaits mixing in frozen or fresh fruit the night before.
  

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