Oddbean new post about login | logout I just tried this with steel cut oats. I soaked for 2 days. They were very good. They had a bit of a sour taste like sourdough from the fermentation. nostr:nevent1qqsfa0yj5fqmapdh3wcuafcladjdxm7pftdpvtfq9w9fyqsww8eu45gpr4mhxue69uhkummnw3ezucnfw33k76twv4ezuum0vd5kzmp0qgspww59r7eegkyyz825xdcd9xhnkwazs7zznrqxt5hha4kljzf6lusrqsqqqqqpmscl07
I love the tang they get, and it lens well to savory applications as well. I've done cheesy oats like you would grits or mac&cheese by adding lots of butter and shredded cheddar. I bet a parmesan/hard alpine cheese with toasted nuts, sundried tomatoes, some garlic and some fresh basil would be awesome this time of year too.