Homemade Flaked Sprouted Oats
There aren’t a lot of grains that I use in raw food preparation, but raw, sprouted flaked oats can really provide interesting texture, taste and substance, without all the fat and calories in nuts. And oats are energy producing powerhouses full of health benefits.
Oats are a great source of heart healthy fiber and nutrients. Because of their high-fiber, they remove cholesterol from the digestive system that would eventually get into the blood stream. Oats have unique antioxidant properties that help fight against oxidation, one of the biggest health issues we face. Oats contain beta-glucan that not only fights cholesterol, it also enhances your imune system! Another benefit? How about the ability of oats to stabilize blood sugar? Sounds like a winning combination to me.
This is the FlicFloc
Breakfast from raw oats (recipe below) is another way to enjoy these delicious little grains. The muesli recipe is one of my favorite ways to use oats. It is refreshing and gives your brain the healthy carbs it needs for optimum functioning. I have also included a recipe for my favorite nut milk, Cashew-Almond Milk.
Oats are gluten free but if you have a severe gluten intolerance, you need to make sure you get your oats from a certified gluten free facility. Some oats are processed in the same place as wheat, and cross contamination can occur.
Making sprouted oats takes a little time but the actual hands on time is minimal.
Oat Resources: Sprouting Oats
Grain Flaker: FlicFloc Flaker
Sprouted Raw Flaked Oats
makes about 3 1/2 cups flaked oats
Oats
- 2 cups organic raw oat groats
- filtered water
- Place oats in sprouting jar and fill with water.
- Soak overnight or for 12 hours.
- Drain water and rinse 2 more times in the next 12 hours. 24 hours in total.
- Dry oats in dehydrator at 115 degrees or if it is a warm dry day, outside in the sun on screens.
- Grind through grain flaker
Morning Muesli
serves 1
- 1/2 cup flaked sprouted oats
- 1 tablespoon chia seeds
- 1/2 teaspoon cinnamon
- 1/2 cup nut milk (see below)
- 1/2 cup sliced strawberries
- 1/2 cup blueberries
- chopped pecans
- maple syrup (optional)
- Mix oats, chia seeds, cinnamon and nut milk together. Let sit for 1/2 hour.
- Add fruit and optional nuts and maple syrup. Stir and enjoy!
- I have included a link to my favorite oat flaker above. You can find flakers that are less expensive.
Cashew Almond Nut Milk
- 1 cup almonds
- 1/2 cup cashews
- 5 cups water
- Put all ingredients in blender and blend very well,
- Strain through nut-milk bag or cheese cloth.
You can reserve the nut milk pulp and make flour out of it. See here: Almond Flour
Christine wrote on May 12, 2013
Holy cow! $178? That’s more than I have for a whole month of food for 2 people!!!
Susan wrote on May 12, 2013
You can keep the oats in the jar. 🙂
Stacy wrote on May 12, 2013
Just to clarify…once you drain the oats and rinse…do you just leave them in their container over the next 12 hours while they are eagerly awaiting their re-rinse..?
Susan wrote on May 11, 2013
Mary, let the grains soak for 12 hours, drain and then rinse a couple of times in the next 12 hours. Just about any jar will work as long as it is big enough and has some kind of mesh on top.
Susan wrote on May 11, 2013
Jan…aren’t they fun!
Lisa wrote on May 11, 2013
Couldn’t I roll them out with a rollong pin and skip buying the flic floc?
Susan wrote on May 11, 2013
You would have to have a magical rolling pin to do that! It is the process of the grain being cranked through the two steel wheels that flattens the grain.
Jan wrote on May 11, 2013
Susan thanks for the previous posting I read about oat flakes … it lead me to a Canadian source for the nifty little FlicFloc flaker. Got it earlier this week and it is sooooo much fun to use … just amazing – what this raw food living style has brought my way – besides your amazing site ! thanks sooooo much
Mary wrote on May 11, 2013
I’m wondering if at step three do I refill my sprouting jar with water and then continue on? Also would a 2 quart canning jar work as a sprouting jar?
Exploding Mary wrote on May 11, 2013
Sounds yum, and I will be trying it. One of my favorite oatmeals is also raw, but not sprouted.
Susan wrote on May 11, 2013
So glad you liked the recipe. Since I am not sure we had permission to reprint the recipe that you posted, I did not let it through. I am a bit of a sitckler for that. Also, steel cut oats are steamed when processed. I don’t think they can be considered raw at that point. Cheers!