I wanted to put together a gluten-free cobbler recipe using oats because the flavour is complementary with berries, but realized that they, like wheat products, aren’t as easily digestible by our bodies, so this recipes uses fermentation to break it down and introduce gut-friendly probiotics on top of that. It added that lovely sour tang that I love in sourdough, which added even more dimension to the dish without loading up on sweetener. Even then, I used a relatively small amount of coconut palm sugar, which could easily be swapped out for a erithrytol monk fruit sweetener if you wanted to cut back on the calories.
Vegan Fermented Oat Mixed Berry Cobbler Recipe
Berry Filling Ingredients:
- 7 cups mixed berries (*Strawberries, blackberries, raspberries, blueberries or Saskatoon berries are all good)
- ⅓ cup coconut palm sugar (*Or gold erithrytol monk fruit sweetener if unavailable.)
- 1 tablespoon arrowroot powder or (*Or ¾ teaspoon of glucomannan or xanthum gum.)
- 1 tablespoon lemon juice, freshly squeezed
Topping Ingredients:
- 1½ cups steel cut oats (*Rolled oats will also work.)
- 2 tablespoons probiotic yogurt
- ¼ cup vegan protein powder (*Or vanilla-flavoured whey isolate if not vegan.)
- 2 tablespoons oat flour) or oat fibre
- 1 tablespoon psyllium husk or golden flaxmeal
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ½ teaspoon fine sea salt
- 2 tablespoons homemade vegan butter or extra virgin coconut oil (scoopable, not liquid) (*May sub with cold butter if not vegan.)
- 1 tablespoon coconut palm sugar (*Or gold erithrytol monk fruit sweetener if unavailable.)
Directions:
For the oats: At least 24 hours prior to making the cobbler, add steel cut oats to a medium-sized bowl with enough water to cover at least an inch over. Add whisk in the yogurt. Cover with a tea towel and allow to sit in a warmer location (around 65-75°F) for the next 24 hours or longer. If you want the oats to be even more fermented, you can continue for several days. Drain liquid and process in a blender until smooth.
Mix the fruit with lemon juice then stir in the coconut sugar and arrowroot powder, and spread out on the bottom of a 10-cup baking dish.
Whisk together the whey protein, oat fibre, psyllium husk with the baking soda, baking powder, salt, and spices.
Cut the coconut oil into the flour mixture with a fork or pastry blender until evenly distributed and it has a consistency of wet sand. Mix in the fermented oats to form a sticky dough. Avoid over-mixing, you just need to bring the dough ingredients together. If you like, you can cover with a tea towel and leave it in a warm place, allowing the batter to ferment again for a few hours until you’re ready to bake giving it a bit more lift, or you can just prepare to bake it right away.
Preheat the oven to 375F. Break off golf ball sized pieces of the dough, and place over the berries until covered. Sprinkle the biscuits with 1 tablespoon coconut sugar or erithrytol gold and ground cinnamon (if desired).
Bake in preheated oven for 25-30 minutes, until the filling is bubbling and the topping is golden. Allow to rest 10 minutes before serving. Top with low-fat frozen Greek vanilla yogurt or serve as as.
Did you make this vegan carb-up summer fruit fermented oat cobbler recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
