Your whole food, plant-based life.

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.

 

sprouted oats

 

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.

 

sprouted oats

 

This is the FlicFloc. It works by forcing dried grain through two steel rollers.

 

sprouted oats

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

 

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35 Comments

  1. Therawfoodsisters wrote on May 17, 2013

    What a great idea and the recipe looks delicious! Always so inspiring 🙂

    Reply
  2. sheri wrote on May 15, 2013

    Hi
    I already registered, but in case I don’t win, ( I never seem to win anything:) Can a person make the oats like you said, but grind them in a hi speed blender on low? Maybe too hard on the teeth?
    Thanks,
    Sheri

    Reply
  3. Kim wrote on May 14, 2013

    We eat healthy as a family and I would venture to say that we eat 60-75% raw. My boys love to cook with me and have an appreciation for where their food comes from… making our own oats would be a great example of that. Not to mention, they LOVE oatmeal.

    Reply
    • Susan wrote on May 14, 2013

      Hi, Kim…You have to enter the contest in the comment section of the contest post. Cheers!

      Reply
  4. Brittany wrote on May 13, 2013

    I exclaimed outloud when I read this! I eat a ton of oats, as they give me the energy I need before long runs. I am a marathoner and I have to be careful what I eat before long workouts as not to upset my stomach. I’m looking for a way to make my own, and this looks like it might be the ticket. I started “eating raw” at the beginning of the year. It takes awhile to get the kitchen in working order to dehydrate, blend, process, etc. but it’s totally worth it. Thanks for your recipes and all you do!

    Reply
  5. Andrea wrote on May 13, 2013

    So excited to try making home made, sprouted oat flakes! I didn’t know such a device existed. I’m eating mostly raw food now that it’s warmer in the north east. Looking forward to trying the muesli!

    Reply
  6. Susan wrote on May 13, 2013

    To enter the contest, you must enter on the other post. The contest post. Cheers!

    Reply
  7. ~Sandra wrote on May 13, 2013

    True! … Price is way over the top. Winning one would be great! In the meantime, after sprouting and dehydrating, I place them in a bowl and use a herb scissor until the pieces are “flaked”. Use a large coffee grinder for the flour, but do believe the “Flic Floc Flaker” would make life and quality much nicer.
    Been Raw for over eight years because of calcification in my neck and signs of joint discomfort throughout my body. Have been 90-100% for the last three years adding homemade raw goats milk yogurt, butter, and cheeses as well as sprouted breads and all types fermented foods
    Have enjoyed your creativity with stepping out from under the “Old Hat Raw”, thank you!

    Reply
  8. Susan wrote on May 12, 2013

    There are less expensive ones out there. 🙂

    Reply

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