Oat Yogurt with Homemade Granola and Berries
A unique non-dairy product of fermentation rich in digestive enzymes, oat yogurt facilitates and strengthens the digestive tract. Try it and you will love this recipe as a light and filling breakfast or an afternoon snack.
- 2 cups whole or steel cut oats
6 cups water
1 tsp. White or red miso paste
- 1 cup gluten free rolled oats
- 1 cup flaxseed meal
- ¾ cup brown rice flour
- 1 cup coarsely chopped walnuts, almonds, or pecans
- 1 tsp cinnamon
- 1/2 cup dried currants or raisins
- 1/2 tsp sea salt
- 1/2 cup water or non-dairy milk
- 1/2 cup maple syrup or rice syrup
- 1 tsp vanilla
- Berries for garnish
Step by Step Instructions
Place oats in a heavy saucepan, pour water, bring to a boil, and cook on low with a closed lid for 1-1.5 hours. Transfer oatmeal into a glass or porcelain bowl and add miso. You can add 1-2 tablespoons of the yogurt from the previous batch as a starter. Cover the bowl with a bamboo mat and leave near the stove for 3-4 days, or for 24 – 36 hours, if using starter.
Blend yogurt in a mixer, place in a glass jar and store refrigerated.
To make granola: preheat oven to 350F/175C. Mix all dry ingredients in a large bowl. Add milk and vanilla and rub into the mixture. Add rice or maple syrup to the bowl and mix in with a fork. Transfer onto a baking sheet lined with parchment paper. Bake for 10-15 min. Mix well again and continue baking for 20 more min. or until nicely browned. Place granola in a jar and store in the pantry.