Fermented Grain Cereal
A creamy fermented grain cereal made with oats and millet, or other seeds or grains of your choice.
This fermented oat and millet porridge is what happens when breakfast gets a little smarter. By giving the grains a gentle overnight ferment, they become creamier, easier to digest and just a little bit tangy in the best possible way. It’s slow food for busy mornings, do the thinking the night before, then simply cook and eat. Your gut will quietly applaud.
Why ferment your grains?
If you’re an porridge fan, fermenting your oats (or other grains) before cooking is like giving your breakfast a little spa day, and your gut will thank you. Here’s why it’s worth the tiny extra step:
1. Fermented oats actually taste amazing.
Porridge is already creamy and comforting, but give it a little love with a live starter, and it develops this subtle tang that’ll make your taste buds do a happy dance. Once you try it, there’s no going back.
2. Fermentation makes oats easier on your tummy.
Soaking oats softens them, and the fermentation breaks down their tricky carbs. Translation: your digestion does less heavy lifting, there’s less bloating, and more energy to take on life in general.
3. Fermentation makes oats actually good for you.
Oats (and all grains) have anti-nutrients that can block your body from soaking up all the good stuff. Ferment them properly, though, and you neutralise those little troublemakers, making your breakfast not just delicious but genuinely nourishing.
If you want to really geek out on why this works and how it helps your gut feel amazing, this is exactly the kind of thing we cover in my Gut Instinct Protocol course. Think of it as breakfast that doubles as a gut health superhero. Serve as you would any other porridge. In this recipe I used rolled oats and millet (seeds) together, half/half ratio on the grains. You can really add whatever grains you love, be aware that seeds are NOT grains, and although you can ferment them too, you may get a different result texturally that you may not love if for example, you added chia seeds. Millet seeds are more often treated as a grain thus my including them, but you can leave them out and just add more oats if you wish.
Serving suggestions
Serve warm with a spoon of yoghurt or kefir for extra creaminess
Top with stewed fruit or roasted seasonal fruit
Drizzle with honey or maple syrup and a pinch of pink salt flakes
Add toasted Cranberry, Maple, Pecan Granola, nuts or seeds for crunch
Finish with cinnamon, cardamom or vanilla
Swirl through a little cream or coconut cream for a weekend version
Serve chilled as a breakfast bowl in warmer weather
Need
- EITHER 10 Grams Sourdough Starter Recipe
- OR 50 Grams whey Recipe
- OR 50 Grams Milk Kefir Recipe
- 50 Grams rolled oats or other grains of choice BUY
- 50 Grams millet seed
- water to cover
- 1 Pinch pink salt flakes BUY
- 1 Teaspoon vanilla bean paste BUY
-
To Serve
- pot set yoghurt Recipe
- Raspberry Coulis Recipe
- fresh fruit of choice
- hemp seeds, sunflower seeds, pumpkin seeds etc
- whole milk of choice BUY
Do
- 1
Place sourdough starter (or whey or kefir) into a Thermoserver with the oats and millet.
- 2
Cover with water and give the mixture a good stir so the starter is well combined.
- 3
Cover and sit at room temperature for 12-24 hours, giving it an occasional stir if you wish.
- 4
When ready to eat, tip all the contents into the Thermomix bowl and add salt and vanilla. Top up with a little additional milk or water as some of the liquid has been absorbed. You want it to be quite liquid in the bowl.
- 5
Cook 10 min/80°C/Reverse/speed 1 then let it sit in the bowl for another 10 minutes until the liquid has been absorbed.
- 6
Divide between serving bowls and go for it with the toppings of choice.
This recipe can be seen if you sign up for the related course. Join the course to get access!
Gut Instinct Protocol: The Power of Fermented and Cultured Foods
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
