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Overnight Fermented Oats

An epic fermented breakfast for postpartum (or any time!)

In this post I’m sharing a delicious recipe for sour oats or also known as fermented oats. I originally made this breakfast for my eight month old baby but after eating myself I realised that this would actually be a perfect postpartum breakfast!

Deliciously creamy & nourishing

What makes this different to regular porridge is soaking the grains the night before with an acidic medium (apple cider vinegar, lemon juice, whey, yoghurt or kombucha). This kick starts the fermentation process making it more nutritious, easier to digest and quicker to cook. It also adds a lovely depth of flavour.

You can experiment with different flavour combinations and change it up with your favourite condiments- seasonal fruit, spices, nuts, seeds, granola, yoghurt or milk kefir.

This recipe also has an egg whisked into the oats. Now you might be thinking - gross egg flavor in oats! But don’t worry it doesn’t taste like egg, The egg actually gives it a beautiful creamy consistency, adds extra protein, and this way you don’t have to choose between eggs or porridge for breakfast!

Overnight Fermented Oats


  • 1 cup rolled or steel cut oats (substitute GF oats or 1 cup of lightly crushed buckwheat groats for a grain free version)

  • 2 cups of water

  • 1 tablespoon apple cider vinegar, kombucha, yoghurt, lemon juice or whey

  • Seasonal fruit such as apple, pear or peach, chopped into small cubes

  • Jujube (red dates) or regular dates chopped up into small pieces (or you can use maple syrup or honey)

  • Spices - cinnamon, turmeric, nutmeg, cardamon

  • 1 slice ginger cut into thin strips

  • Goji berries

  • 1 egg whisked

  • 1 tablespoon ghee or coconut oil


  1. The night before you want to cook your porridge soak the oats or buckwheat in the water and add a tablespoon of apple cider vinegar, kombucha, lemon juice or whey.

  2. Cover and leave to sit at room temperature overnight.

  3. The next morning transfer contents to a saucepan, stir in spices & ginger. Gently bring to a boil and then simmer, adding in extra water if needed until desired consistency is reached.

  4. Add in the apple & dates

  5. Once the apple is soft, whisk though the egg to add an extra hit of protein while simmering and don't stop stirring until the egg has dissipated through the porridge. This also helps make it extra thick and creamy especially for the buckwheat version.

  6. Cook for another 5 minutes or so

  7. To make it extra creamy stir through 1-2 tablespoons of ghee, butter or coconut oil before taking off the heat.


If you are using buckwheat groats pulse them a few times in the food processor to lightly crush them before soaking. This helps them cook quicker and makes for a creamier porridge.

Add a tablespoon of psyllium husk while cooking for an extra dose of fibre (great food for your gut bacteria).

You can also add 1/2 a teaspoon of Foraged For You Mothers Blend

This recipe is adapted from

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