Both work equally well and are very easy. Fermenting takes more time and is just a little more work, but not by much. Simply choose a method that works for you. The great thing about soaking or fermenting is that they both cut down on cooking time. When soaked overnight, grains such as oatmeal, quinoa, amaranth and teff don’t need to be cooked as long, which makes them ideal for a quick and easy breakfast.