Kate KayneComment

Fermented Oats with Figs & Pistachios

Kate KayneComment
Fermented Oats with Figs & Pistachios

This warming bowl of oats is great for the winter months when your run-of-the-mill overnight oats could use a cozier twist. Soaking oats reduces phytic acid and makes nutrients more readily available, while fermenting amplifies the nutrient content even more and introduces B vitamins.

Prep: 5 min, Cook: 5 min, Yield: 2 servings


1 c filtered water

1 c gluten-free rolled oats

2 Tbsp non-dairy yogurt

2 Tbsp almond milk

1 tsp ghee

ΒΌ tsp salt

2 Tbsp pistachios

6 dried figs, chopped

2 tsp maple syrup


In a pint-sized mason jar, combine water, oats, and non-dairy yogurt. Securely fasten a piece of cheesecloth over the top of the jar. Set it out on your counter, out of direct sunlight, for 12-24 hours.

Place the contents of the jar in a small saucepan over medium heat. Add almond milk, ghee, and salt. Heat until warmed through and slightly thickened, about 5 minutes.

Heat a small skillet over medium heat. Add in pistachios and toast in the pan for 3-5 minutes, or until very fragrant. Let pistachios cool briefly, then chop.

Divide the oats among two bowls. Top each with 1 tsp of maple syrup, figs, and pistachios.

Notes: The oat base for this recipe can easily be made into a savory breakfast when you leave out the figs, nuts, and maple syrup. Try it with a poached egg, fermented veggies, scallions, and your favorite roasted veggie. Consider topping it with sriracha or a little bit of fish sauce. If desired, this recipe also works well using dairy milk and yogurt in lieu of the nut-based products.

Allergens: Nuts, Dairy

Source: Inspired by a Phickle blog post