Homemade oat kvass: benefits and recipe

Kvass is an old Russian drink that not only quenches thirst in the hot season, but also has healing properties. Its taste is unique, regardless of whether it is prepared with rye flour, fruits, vegetables or with the addition of honey.

In recent years, bread kvass has become more popular; it can often be found on store shelves. But there is another wonderful recipe for this drink, which is made from oats. You don’t need any special skills or a lot of time. There are many options for sourdough – from simple classic to exclusive. But the result will definitely please you.

Useful properties of kvass from oats

By itself, oats contain biologically active components that benefit the entire body. Unrefined grains are a source of mineral salts and such valuable micro and macro elements as cobalt, fluorine, iodine, phosphorus, zinc, iron and silicon. In addition, oats contain vitamins E, A, K and group B, which, in particular, are responsible for metabolism, improve metabolism and protect against stress. Kvass boasts a large amount of proteins, essential amino acids and essential oils. That is why kvass from these cereals is used in folk medicine to treat certain diseases.

  • restores the work of the heart and improves the condition of blood vessels;
  • lowers blood sugar levels;
  • relieves nervous system disorder;
  • reduces cholesterol levels;
  • helps to strengthen the hair and nail plate;
  • eliminates signs of beriberi;
  • strengthens bone tissue in children;
  • normalizes the work of the intestines and pancreas;
  • reduces body weight;
  • improves immunity;
  • promotes good sleep and relieves insomnia;
  • improves appetite;
  • removes the feeling of overwork and weakness, giving vitality.

Traditional medicine also claims that oat kvass will help get rid of such an addiction as smoking, because the drink reduces cravings for tobacco.

Kvass is also used in cosmetology. Experts recommend them to wash, which gives a fresh complexion and smoothes wrinkles. Kvass is not washed off, allowed to dry, after which a cream is applied.


Features of the preparation of oat kvass

  • Concentration and speed of fermentation. The more grains you take, the faster the kvass will cook, that is, the performance of the sourdough will be better. For example, from half a liter of oats per day you will get 2.5 liters of a drink that has a rich, pungent taste. If you want to get a less concentrated kvass, then use just a glass of oats for this amount of liquid. Accordingly, the cooking time will also increase and will be two days.
  • Shelf life. Natural kvass must be stored only in the refrigerator and not more than two days, otherwise it will peroxide and be bitter.
  • Ingredients. Honey can be used instead of sugar. When you use this beekeeping product, then, apart from water and oats, nothing is added to kvass. Honey drink is very tasty and healthy. In one sourdough, it is permissible to alternate honey and sugar.
  • fermentation procedure. During maturation, part of the oats floats, and part sinks to the bottom. Some grains can remain in a state of weightlessness – neither float nor sink. This is a natural process.

If kvass is not drained for a long time, it will thicken. Pour out the liquid and prepare a fresh starter by adding pure water, sugar and other ingredients.


To improve the taste of kvass from oats, I add other ingredients to it, for example, honey, sour cream, onions and dried fruits. For this drink only natural products are used. It is prepared easily and quickly.

Kvass from oats and raisins.


  • unpeeled oats – two glasses;
  • sugar – 4-5 tbsp. l.;
  • raisins – a handful;
  • water – 2.5 liters.

Cooking process:

  1. Oats must be washed first with warm water, and then cool. You can simply fill the cereals with liquid, and then drain through a sieve.
  2. You will need a three-liter jar in which put the oats, sugar and washed raisins.
  3. Fill the components with water, and cover the jar itself with a gauze cloth. Kvass should ferment for about 3-4 days. The duration depends on the room temperature. After the required time has elapsed, strain kvass through a sieve, pour into bottles and refrigerate.
  4. The oats that are left over can be reused. Fill it with non-cold water, add a few raisins and three tablespoons of sugar. So the same cereals can be used for one and a half to two months, after which it is better to make kvass from new oats.


Oatmeal kvass on sour cream.

The recipe is designed for a one-liter jar of drink. Kefir is also used instead of sour cream. Such kvass helps to reduce excess weight.


  • oats – half a glass;
  • raisins – a handful;
  • sour cream – one tbsp. l.

Cooking kvass from oats with sour cream like this:

  1. Rinse the oats and place in a gauze bag, to which you need to attach a weight.
  2. Place cereals in a jar, where add raisins and sour cream.
  3. Pour the ingredients with warm water, previously boiled.
  4. Kvass will be ready within three days.

Kvass from oats and dried fruits.

For such a “fruity” kvass, raisins, dried apples, dried apricots and prunes are perfect, but not smoked, but dried.


  • unpeeled oats – one glass;
  • sugar – three tbsp. l.;
  • water – 3 l;
  • dried fruits – to taste.

Prepare the drink as indicated in previous recipes.

Kvass their oatmeal.

This drink will be significantly different in taste from the classic oat kvass, but this does not make it worse, only more unique and interesting.


  • oat flakes (“hercules”) – 500 g;
  • dry baker’s yeast – 15 g;
  • sugar – 1 tbsp. l.;
  • water – 5 l.

Cooking technique:

  1. Rinse the flakes and put them in a saucepan, fill with water and put on the stove.
  2. Cook the oatmeal over low heat for about 30 minutes, stirring constantly. Cool down the mass.
  3. Add sugar and yeast.
  4. Let the drink ferment.
  5. Kvass is prepared in just a day. Store in the refrigerator for up to two days.


Oat kvass contraindications

Despite all the benefits of this wonderful cereal drink, there are still certain restrictions for its use.

Oat kvass should be abandoned by those who have chronic gastritis, peptic ulcers, increased stomach acidity, liver disease, gout, colitis and gluten allergy. Such people should consult their doctor about the possibility of using kvass from oats, and also not to drink in large quantities and during an exacerbation.

Oat kvass is a godsend for every family, because it is not only easy to prepare, but also an economically beneficial drink. For such a starter, you will need quite a bit of money, unlike store-bought juices and fruit drinks. In addition, the same oats can be poured for several months, which …

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