Fermented Oatmeal With Hazelnuts, Figs, Honey, Black Pepper, And Buttermilk

• 1/2 cup rolled oats (not instant)
• 1 cup water
• 2 tablespoons plain yogurt, buttermilk, or whey
• 1/4 cup buttermilk (plus more for serving)
• 1 pinch kosher salt
• 1 teaspoon cane sugar
• 1/4 teaspoon ground cinnamon
• 1 pinch cardamom
• As much chopped, toasted hazelnuts, sliced dried figs, honey, and freshly ground black pepper as you'd like for serving

1. Combine the oats, water, and yogurt in a container (I used a mason jar). Seal the container with a cheesecloth and allow to sit at room temperature for 8 to 24 hours (the longer the oats sit, the more tangy the oats will be).
2. In a saucepan, combine the soaked oats and their liquid, buttermilk, salt, sugar, cinnamon, and cardamom. Bring to a boil over high heat, reduce heat to medium, and simmer-stirring occasionally-for 6 to 8 minutes or until the oatmeal is creamy and done to your liking.
3. Top with as much hazelnuts, figs, honey, and black pepper as you like and a drizzle of buttermilk.

rolled oats, water, yogurt, buttermilk, kosher salt, cane sugar, ground cinnamon, cardamom, much

Taken from food52.com/recipes/40598-fermented-oatmeal-with-hazelnuts-figs-honey-black-pepper-and-buttermilk (may not work)