Your whole food, plant-based life.

Raw Food: Flaked Oats

As promised, your first raw food recipe made with flaked oats. Now that it is November, I find myself wanting a little more than a green drink for breakfast on some days. The perfect solution? Flaked Oats! High in soluble and insoluble fiber, oats are know to reduce blood cholesterol. They can also help regulate blood sugar, aid in digestion and because they contain phytochemicals, they help reduce your cancer risk. Studies have also shown that they also help control blood pressure and are an excellent source of energy giving carbohydrates.



Now that I have found a great source for organic, flaked oats that I can actually use in a raw food recipe, I have put my occasional raw oatmeal back on the menu! This takes a little advanced preparation, and you will be using the dehydrator so plan accordingly. I normally make them right when I get up. They will be ready when you are done showering.

Share Via
Share on Pinterest
Share with your friends



  1. carol Prichard wrote on August 19, 2012

    Hi Susan,
    I just stumbled upon your website. Fantastic. I am opening a raw food restaurant in Hoi An Vietnam next week and love your recipes.
    I am trying to use mostly local produce.
    Your recipes and presentation are truly inspiring.


  2. Doula Andrea wrote on August 7, 2012

    Hi. I bought flaked oats at a local bulk food store, but they are a darker brown than the ones you used? Are there different kinds of flaked oats?

    • Susan wrote on August 7, 2012

      I don’t know but I imagine there could be. Cheers!

  3. Carla wrote on June 19, 2012

    What kind of dehydrator are you using that will allow plates and bowls to be placed in them? I haven’t seen any of those.

    • Susan wrote on June 20, 2012

      The Excalibur, the TSM, the Sedona, and quite a few others all allow for this. You need a dehydrator with a door and removable shelves.

  4. Angie wrote on May 29, 2012

    I have a dehydrater but it won’t fit a glass bowl it just has trays (donut shaped). Any suggestions?

    • Susan wrote on May 30, 2012

      Try a small pie plate. But your dehydration time will decrease dramatically. Cheers!

  5. Susan wrote on February 17, 2012

    I am always keeping my eye out for interesting things to photograph. Thanks so much for your kind comment!

  6. Rhinda Hale wrote on February 17, 2012

    Susan, where on earth do you find those great containers?! That is a gorgeous bowl and your photography is amazing. I enjoy, very much, searching your site for recipes because they’re both pleasing to the eye as well as the senses. I also appreciate the informative suggestions you give thru the blog/comments. Very helpful to a newby (4 mths).

  7. diana wrote on August 13, 2011

    i am wondering if the raw oats that you suggest are gluten free????

    thx for the great recipes and such a beautiful and inspiring site.

    Green Blessings!

    • Susan wrote on August 14, 2011

      If you are referring to Sun Rise Mill’s oats, I do not believe that they are certified gluten free. If you need certified gluten free oats, you can find them on line.

  8. jean blum wrote on July 19, 2011

    Our usual breakfast consists of oat flakes soaked overnight and squeezed in a fine strainer over mashed banana, with coconut butter, a bit of maple syrup for pure decadence, and frozen berries on top. Delicious!
    They are fine at room temp. but can be rinsed with hot water for warmth.
    We do the same thing with chia seeds.

  9. Cathleen wrote on November 15, 2010

    I’ve made this on a cold morning and it’s very “comforting”. Ordered the oats from Sunrise Flour Mill and they’re great people except that the cost of shipping was almost as much as the product itself. Bohoo, but I still ordered them because my husband say’s I’m worth it!


Post a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

ooter(); ?>