Overnight fermented porridge

This is my basic formula for creating an epic fermented breakfast.  It's my go to most days and is easy, quick and super versatile with gluten free, dairy free, sugar free and grain free options.

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. 

At the moment we our loving ours with strawberries, pears, coconut yoghurt and fermented fruit paste. 

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. 

Ingredients (serves 2)

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

Optional extras:

Seasonal fruit

Spices - cinnamon, turmeric, nutmeg, cardamon, vanilla, ginger

Fat - 1 tablespoon ghee, butter or coconut oil

Yoghurt or milk kefir

Granola or nuts/seeds

Instructions

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

Cover lightly and leave to sit at room temperature overnight.

The next morning transfer contents to a saucepan, stir in spices if using, gently bring to a boil and simmer adding in extra water or milk if needed until desired consistency is reached.

Transfer to bowls, top with seasonal fruit, yoghurt, a handful of granola and serve.

NOTES:

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

Whisk though an 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. (This sounds weird but you won't even notice the taste)

If you prefer it sweet add honey to taste. We find it sweet enough with the fruit.

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).