Can you sprout oat groats

And after that, the groats were ground with a pestle and mortar until the hulls separated, then sifted, ground and sifted until the oats turned into a fine powder. The color can vary from almost white to milk chocolate brown. I have not been able to replicate that exact taste, even though I tried hand grinding the oats by hand yikes! I settled on simply sprouting the oats and grinding them into flour. Finding sproutable oats was a real undertaking, and the only kind that would sprout I had to order online, from Blue Mountain Organics.

It has a mild and very pleasant taste. I follow the same process with rye berries, and alternate sprouted oat with sprouted rye porridge.

I personally think that tolokno makes a perfect baby food. When I was a kid, my grandma and my mom would make tolokno often and I remember it being widely available, it was even served at my kindergarden; but during the past 30 years it has lost its popularity to a host of processed cereal products that flooded Russian store shelves. These days, you would have to look for it with a flash light, and find it mostly at pharmacies. It became a health food that doctors recommend to their patients.

You can decide for yourself. I like sprouting because it was used in the country of my origins for countless generations, and believe that traditions that last that long and that are based on collective folk observation perpetuate because of their validity and effectiveness, otherwise they would naturally die down.

Ingredients Raw oat groats, any amount. Fill the oat jar with filtered water and rinse a couple of times to remove dust and debris, and leave at room temperature for hours. Cover the jar with a sprouting lid I got mine at Whole Foods. Drain the water, place the jar on the side and shake to spread the oats evenly so that only half the lid is covered by the oats. This way, the oats will remain moist to facilitate sprouting, but will be exposed to air to prevent mold growth.

Every 10 hours or so, fill the jar again with water, rinse and set on its side again. If the oats are sproutable, you will only need to rinse one or two times because sprouting starts fairly quickly. As soon I see tiny little tails, I move on to the next step. Drain the oats in a fine sieve, or a flour sifter.

Spread on a cookie sheet or a pizza stone. As for oat groats, the only way to test is to do what i suggested above, and try to sprout a handful. Follow the directions I posted.. It's just a test IF they sprout tails - they are raw. If they don't sprout I hope this helps Good luck.

Thanx for the awesome info. I have been using Cavena Oats for sometime, twice now I have tried sprouting them and I'll get the odd odd sprout after 3 days but then end up rinsing them, dehydrating them and then I roll them in my oat roller. I've always wondered if I'm getting the benefits of "sprouting' or should I be soaking my rolled oats overnight with whey or kefir after this whole process.

I buy all my organic grains but have a hard time finding oats , some I sprout first and some not, I grind them and make sourdough sourdough and more sourdough breads!

Should I be searching out another source for Oats or in your opinion stay with Nuda Cavena? Thx in advance for your reply!! Hi Dawn. So sorry I just saw this post. If the seed continues to sprout into a grain grass, then it is no longer edible since it is passed the point of digestibility for humans. Sprouted grains generally offer the same or better nutrition benefits than whole grains.

When a grain is sprouted, this means some of the carbohydrates present in that grain are used as energy to grow the sprouts; therefore, they concentrate the amount of protein, fiber and other nutrients in the grain. There are studies analyzing the possibility that this process also allows for an easier-to-digest grain with greater nutrient availability for us.

Nutrient availability varies for each grain, but sprouted wheat, for example, has been shown to contain more fiber and vitamin E, and sprouted wheat flour contains possibly four times as much folate as regular wheat flour!

Since the popularity of sprouted grains has steadily increased, so has the research into their additional health benefits. Within the next few years, there could be more data available to support our transition to sprouted grains — or not.

In the meantime, it is not a bad idea to start experimenting with sprouted grains in your own kitchen. Include them as an ingredient in your cooking or just add some variety or varieties to your menu.

Take sprouted brown rice, for example. Although there are some websites explaining how to sprout your own grains at home, beware: The technique involves soaking and rinsing the grains with warm water several times a day. These conditions are optimal for bacterial growth and could potentially be present in enough quantity in the final sprouted grain to induce food- borne illness.

Therefore, follow sterilization techniques and cook sprouted grains fully when trying out those methods. Soak up to 6 hours. Drain all water off the oats. Invert the jar over a bowl at an angle so that the oats will drain and still allow air to circulate. After 8 hours of draining, rinse and drain again. Repeat rinsing and draining times daily.