Ever tried a fermented oat drink that’s been around for centuries? Oat Kissel is a cozy, old-school Lithuanian classic—somewhere between a thick oat milk and a tangy custard—that’s fermented for a couple of days to get just the right flavor. It’s a retro gem, perfect for anyone ready to sip (or spoon!) their way into an authentic Lithuanian Christmas Eve.
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The Most Retro Lithuanian Christmas Eve Recipe
Oat Kissel, or oatmeal kissel, is probably the most old-school Lithuanian Christmas Eve drink, taking us back to a long time ago when it was a household staple. I believe that this thick fermented oat drink came to Lithuania (and most of Eastern Europe) from Soviet Russia.
However, a traditional Russian drink is often enjoyed in a savory way, made with salt and a touch of butter. Lithuanians, however, favor a sweet drink version, often adding honey or berry puree, although a rare savory version isn’t unheard of.
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Until the mid-20th century, oatmeal kissel was the Christmas Eve drink of choice for Lithuanians. Then, cranberry kissel came onto the scene, bringing a sweet-tart flavor and thickened with potato starch or corn starch instead of oats.
Both versions offer something unique, but for those observing traditional Lithuanian customs—avoiding all animal products on Christmas Eve—the oat-based Kissel is an especially creamy, satisfying alternative that skips the dairy but delivers on richness.
And if you're looking for something just as retro (if not more so), head to the oldest Lithuanian Christmas Eve recipe - Kūčia!
But What Is Kissel?
The word Kissel (or Kisielius in Lithuanian) refers to a thick, jelly-like dessert or drink popular across Eastern Europe. These days, Kissel is typically thickened with potato or corn starch, giving it a smooth, custard-like texture. But oats bring their own magic to this traditional treat!
Thanks to the unique properties of oats, when soaked and simmered, they release starches that thicken the liquid naturally, creating that same satisfying consistency without any added starch.
Ingredient Notes
Here's everything you will need to make this fermented oat drink:
- rolled oats: also known as porridge oats. Unfortunately, steel cut oats, whole oats or instant oats will not work in this recipe.
- rye bread: if you keep a sourdough starter we highly recommend making your own rye sourdough bread. The beneficial bacteria in sourdough helps the oat kissel ferment and adds a beautiful tang.
- water.
- pinch of salt.
- honey: can be replaced with other sweeteners like maple syrup, agave nectar or simply sugar, but honey is most traditional.
You can also add a few tablespoon of pureed berries or fruit to flavour and colour your oat kissel.
Step-By-Step Method
1. Place rolled oats and a torn-up piece of rye bread in a large bowl.
2. Pour 750ml (3⅛ cups) of warm water over the dry ingredients, cover and leave in a warm spot to ferment for 24-48 hours.
3. Your mixture should have formed some liquid on top, foamed or formed bubbles on top (or all three). Spoon the mixture into a large sieve placed over a pot to collect any fermented liquid. Press the oats and rye bread down with the back of the spoon to squeeze them out.
4. Scoop the squeezed-out mixture back into the bowl, pour another 750ml (3⅛ cups) of fresh water over the mixture, mix well, and then drain the liquid again into the pot (the same one you drained the fermented liquid into). Discard the oat fibers.
5. Add a pinch of salt and place the pot on low-medium heat. Simmer until thickened to the desired consistency.
6. Sweeten the oat kissel with honey to your taste preference. Serve warm or at room temperature.
Serving Suggestions
Oat Kissel is best served warm or at room temperature, where its earthy flavor and creamy texture really shine. Traditionally, it was often thickened to a jelly-like consistency and enjoyed as a dessert topped with fresh berries and a drizzle of honey—the traditional way to serve oat Kissel.
Over time, though, a thinner consistency became more popular, making it perfect as a creamy drink. For a twist, you can mix it with berry juices or fruit purées to add a pop of flavor.
In Lithuania, Kissel is usually prepared once a year, for Christmas Eve dinner as one of the 12 dishes, and it’s typically enjoyed with Lithuanian Poppy Seed Biscuits. On Christmas Day, enjoy it with Lithuanian Gingerbread Cookies.
Recipe FAQs
Oat Kissel has a subtly sweet, earthy flavor that’s reminiscent of semolina pudding or a creamy, slightly tangy oatmeal porridge. Its smooth, comforting texture and mild taste actually remind me of melted plant-based vanilla ice cream (specifically, Swedish Glace).
Fermented Oat Kissel offers numerous potential health benefits! The fermentation process boosts gut health by introducing natural probiotics, which can have a positive effect on digestion and immunity. Oats are also packed with vitamins, and minerals, making Kissel a delicious way to enjoy the nutritious perks of fermented grains.
More Lithuanian Christmas Eve Recipes
No Lithuanian Christmas Eve Table can be complete without all sorts of herring dishes (like Lithuanian Pickled Herring) and some of these traditional recipes below:
Fermented Oat Kissel (Lithuanian Christmas Eve Drink Recipe)
Equipment
- Fine Sieve
Ingredients
- 250 g (1¾ cups) rolled oats
- ½ slice rye bread ideally, homemade rye sourdough
- 1.5 l (6⅓ cups) water
- pinch of salt
- 4 tablespoon honey
Instructions
- Place rolled oats and a torn-up piece of rye bread in a large bowl.
- Pour 750ml (3⅛) of warm water over the dry ingredients, cover and leave in a warm spot to ferment for 24-48 hours.
- Your mixture should have formed some liquid on top, foamed or formed bubbles on top (or all three). Spoon the mixture into a large sieve placed over a pot to collect any fermented liquid. Press the oats and rye bread down with the back of the spoon to squeeze them out.
- Scoop the squeezed-out mixture back into the bowl, pour another 750ml of fresh water over the mixture, mix well, and then drain the liquid again into the pot (the same one you drained the fermented liquid into). Discard the oat fibers.
- Add a pinch of salt and place the pot on low-medium heat. Simmer until thickened to the desired consistency.
- Sweeten the oat kissel with honey to your taste preference. You may stir in some fruit or berry puree. Serve warm or at room temperature.
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