Lately I’ve been loving fermented oats as a go-to nourishing lunch — easy to prep, gut-friendly, and packed with protein. Soaking oats kickstarts the fermentation process, breaking down phytic acid to make the nutrients more bioavailable and easier on digestion. With added protein and warming spices, this bowl keeps you satisfied and balanced for the rest of your day. Fermented oats are a slow-food moment that fit right into a busy schedule: just soak, strain, and build your bowl when you’re ready.

WHY IT’S GOOD FOR YOU

GUT FRIENDLY Fermentation makes oats easier to digest and nutrient-dense.

PROTEIN PACKED Between the chia, hemp, and whey, this bowl is loaded with muscle-supporting protein.

WARMING SPICES Cinnamon and cardamom bring in digestive support and keep things balanced.

INGREDIENTS

+ 1.5 cups rolled oats

+ 2 cups filtered water

+ 1 tbsp apple cider vinegar (ACV)

+ 4 tbsp chia seeds

+ 2 tbsp hemp seeds

+ Cinnamon & cardamom, to taste

+ Optional: 1 scoop Naked Goat Whey for extra protein

method

FERMENTATION

In a bowl or jar, combine oats, filtered water, and apple cider vinegar. Stir well, cover loosely with a clean cloth, and let sit at room temperature for 24 - 48 hours to allow fermentation. The longer it sits, the more tangy and probiotic-rich it will be.

PREPARATION

1. Once fermented, strain and rinse the oats under cool water to remove excess acidity.

2. Stir in chia seeds, hemp seeds, cinnamon, and cardamom. Let sit for 5 minutes to thicken.

3. If adding extra protein, mix in 1 scoop of Naked Goat Whey for a protein boost — this recipe can reach upwards of 50g of protein.

4. Serve warm or cold with your favorite toppings — think seasonal sliced fruit, nut butter, or a drizzle of honey.