Forget everything you may know about the health benefits of fermented foods and try fermenting your oatmeal just because it is so gosh darn creamy and delicious.
Take the desired amount of either steel cut or rolled oats and place them in a glass bowl and cover them with non-chlorinated water. Make sure there is enough water to keep the oats covered even after they expand.
Place a tea towel over the bowl to keep out dust and flies.
Leave on the counter for 24-48 hours. If you need to add more water to keep the oats covered during this time feel free to.
Cook up oats as per usual.
You will find that without dairy products (milk or butter) this fermented oatmeal has an amazingly rich flavour and texture.
In the above picture I topped my oatmeal with local cranberries I froze and homemade apple butter. Apple butter is a concentrated and caramelized version of apple sauce. I cooked down peeled and cored apples with a splash of apple cider vinegar and a splash of water. I added spices like cloves and cinnamon as well as nutmeg. The idea with apple butter is to cook it down until it is thick and the sugars caramelize which is supposed to help prolong the apple butter’s shelf life. I don’t really have an exact recipe for making apple butter but you cannot really go wrong with cooking the apples until they get mushy and thicken to a nice butter like consistency.