Cinnamon Bun Raw Oatgurt
I’ve long been eyeing Heather’s oatgurt recipe. I knew it would be a process, but living without dairy sends you into “tang” withdrawals. I miss the tang of yogurt and cheese! Fortunately, friendly bacteria will inhibit any party you invite them to, (and many that you don’t!)… In this case the 48+ hour oat fermentation process yields a thick and creamy grain concoction that has the familiar tartness and subtle flavors of yogurt.
How does yogurt work?
Different bacteria strands that have been proven to be good for your gut convert milk sugars into lactic acid.
These bacteria also force the protein and fat into a uniform network that suspends water molecules. (This is an emulsion) This is why if you blend yogurt it won’t be as thick as it was prior- you’re breaking the network!
Oatgurt undergoes similar organic reactions, converting some of the sugars to organic acids. The best part: the bacteria needed to convert oat grouts into yogurt are right in the air you’re breathing!
Step 1: Buy oat grouts from your neighborhood heath food store. Typically, they’re very cheap in the bulk section. If you’re having trouble finding them, call around. Many stores don’t have their oat grouts front and center because there isn’t a large demand for them.
Step 2: Soak the grouts overnight in enough water to cover by an inch. If you’re using a regular blender (not a vita mix) soak for an additional day so the blender won’t have any issues.
Step 3: Blend your grains until they are the consistency of cooked oatmeal.
Step 4: Pour into a ceramic bowl and place on a heating pad set to medium. Cover with cheese cloth or a paper towel and leave it alone for 8-10 hours.
Step 5: Add more water if the oats look like they’ve evaporated a lot. I think total I added about 6 tbsp water throughout the 48 hours of fermenting.
Step 6: Leave it alone for 48- 60 hours, depending on how tart you like your yogurt. Remember, the sourness will be diffused if you add mix ins like we will in this recipe!
The crust that forms on top tastes like sour dough crust! It’s really yummy. You can either blend it in or eat it as a treat.
Step 7: Refrigerate the oatgurt to stop the reaction and chill the bacteria.
Depending on how much water you added, your oatgurt may be a different consistency. Mine had the consistency of waffle batter.
Cinnamon Bun Oat Yogurt
- 1 cup prepared oatgurt*
- 1 tbsp chia seeds
- 3/4 cup almond milk*
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp raw agave, maple syrup or 1 packet stevia
- Pinch of salt, if desired
Blend all ingredients together in a blender until smooth. Refrigerate and serve with maple syrup, chopped pecans, raisins, sliced bananas, etc.
*If your oatgurt is thinner, use less almond milk. Pancake batter consistency= 1/2 cup almond milk.
The cinnamon but oat yogurt tastes like batter to spice cake! It’s so good. Don’t be afraid to add some nutmeg, ginger, cloves, or all spice. The possibilities are endless.
Heather, thank you so much for this wonderful recipe! It makes my belly very happy and is a great way for dairy-averse to get in their healthy bacteria. It’s also so much cheaper than other vegan yogurts! 🙂
Do you like your yogurt tart or mild? Sweet or un-adultered?
Who can’t wait for high school spring break? I can’t!!! 🙂