Oats - Sprouting and Making Oat Flour

I use sprouted oats in the preparation of breads, crackers, cookies, cereal, cakes, etc. There is a lot of confusion with regard to raw oats in particular. I'm going to post the information I've found to be most helpful and hopefully save you some of the frustration I encountered.

Oats are thought to be soothing food for the nerves. Oats contain high levels of dietary fiber, complex carbohydrates, B vitamins, and minerals such as phosphorous, iron, selenium, manganese, magnesium, and calcium. Numerous studies showed that a diet high in beta-glucan from oats help to lower blood LDL cholesterol. Oats may also help stabilize blood glucose levels, and benefit people with diabetes

Try to find "hulless" oats for sprouting.  These are actually grown without hulls. Some refer to them as Naked Oats. You can find them online through Jaffe Brothers, however, if you are gluten sensitive these may not work for you.  I try to find gluten free hulless oats. See Resource list below.

Often, oat groats, unless specified, have been steamed and are not raw or sproutable. Steel Cut Oats  or rolled oats have been either chopped in pieces or processed, and usually steamed in order to prevent the exposed oils from going rancid. Make sure your oats specify they are sproutable. In a pinch, if your oat groats are not raw and sproutable, but you want to use them anyway, soak them overnight and use as is.

Quinoa(front) and hulless oats(rear)

If they are hulless oats, rinse and drain the oats. Place in a glass jar of water and soak for 6-8 hours. Rinse well, drain, and return to jar, covered with a sprouting lid or cheese cloth.  Let sprout until tails just barely start to burst. I usually do this for about 1 1/2 days. (see photo on left). Rinse every 6-8 hours, making sure to drain well. (I turn my jar upside down at a 45 degree angle, over a bowl or towel).

Note: For raw oatmeal, soak  overnight, and don't sprout. Rinse, drain, and mix in a food processor. Add favorite toppings.

Tails just starting to form - perfect!

 
Sprouted Oat Flour
Spread sprouted oats on a non-stick dehydrator tray and dehydrate at 110 degrees until completely dry, stirring as needed to ensure all oats are dehydrated well. place the oats in a glass jar, and freeze them for a few hours, or store them there until you are ready to grind your flour.

I use a nut and spice grinder by Cuisinart to grind my flour, but if you have a Vitamix dry blender, that would work great too. In the nut and spice grinder, use small amounts at a time (don't fill up the cup), stopping and starting the machine so you don't overheat it or the oats.  Store any leftover oat flour in a cool, dry place. I prefer the freezer. Remember, nuts, seeds and grains contain oil, once you release the oils, the product can get rancid rather quickly. If not using in a short period of time...FREEZE.

I like to run flour thru a sieve or sifter. Set aside what does not go through sifter, and use for oatmeal or fiber in cookies, cakes, puddings, etc.


Resources: Oats are inherently gluten-free, but are frequently contaminated with wheat  and other weeds during growing or processing. Several companies (Bob's Red Mill, Cream Hill Estates, GF Harvest, Avena Foods (Only Oats), and Gifts of Nature) offer pure, uncontaminated oats. Ask your physician if these oats are acceptable for you.  I have sprouted Gifts of Nature oats with a fair amount of success.  Legacy Valley stopped selling their raw gluten free oats. If you find them online, they are probably not very fresh.

Tweet

Pin It