Sprouted Oat Groat Cereal & How to Sprout Oat Groats
Sprouted oat groats are a delicious and nutritious breakfast. This post shows you how easy it is to sprout oat groats and then use them in a hot breakfast porridge with berries.
This Sprouted Oat Groat Cereal is the first of the recipes I’ve tried using sprouted grains. I started with gluten-free, raw oat groats. This is what they look like when they’re raw and not sprouted.
I soaked the groats in filtered water overnight, rinsed them, and placed them into a sprouting vessel. My current favorite sprouter is the Easy Sprouter.
Soak the oat groats in water for 12 hours. Rinse them well.
As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.
Put the groats in a sprouting device and place in a cool, dark location.
Rinse and drain the oat groats a few times a day with cool, clean water.
Once the groats have sprouted, you can move them out of the dark.
Let the groats sprout until the “tails” are about 1/8″.
Give the groats one final rinse and then serve or cook.
Here’s what the groats looked like after being soaked 12 hours, rinsed, and and sprouted for one day.
I was sooooo excited when the groats grew their little tail thingies:
At the end of the second full day of sprouting, the groats were definitely ready to be harvested. The white fuzzy stuff is totally normal; they’re called root hairs which sounds ick but they are harmless and get washed away when you rinse them:
I suppose one could technically eat the sprouted groats without cooking at this point, but I wasn’t taking any chances with my or my husband’s ability to digest them.
So, I rinsed the sprouted groats one last time and then put them in my rice cooker on the “germinated brown rice” setting with about a cup of water. A simmer for a good 15-20 minutes on the stovetop will do the trick as well.
The last time I tried to eat cooked oat groats without sprouting them first, I got a terrible stomachache afterwards.
Since I started sprouting and cooking, I’ve had no problem and I get to enjoy the fantastic nutritional benefits of eating oat groats, not to mention the chewy texture and warming, delicious comfort that comes from eating a bowl of whole grains.
I’d love to hear your input on this topic of soaking and sprouting. Let’s discuss in the comments section.
I hope you make this recipe! If you do, please leave a comment and a starred review below.Print
- 1 cup raw oat groats
- 4 cups fresh or frozen berries
- 1/2 cup raisins
- Homemade almond milk (optional, for topping)
- Rinse your raw oat groats and place them in a medium-sized glass bowl or sprouting device. Cover with fresh, filtered water and a pinch of sea salt. Let sit for at least 8 hours or up to 12 hours.
- Use a strainer to rinse the oat groats thoroughly. Place the groats in a sprouting device. Rinse 2-3 times a day for at least two days or until the groats have sprouted.
- Rince the groats one last time and place in a rice cooker or a saucepan. Add one cup of water, raisins, and cook for 15-20 minutes. If serving right away, defrost the frozen berries in the microwave and serve with the oat groats. Otherwise, you can store the cooked groats in the fridge for up to 3-5 days or in the freezer.
- Prep Time: 12 hours
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Sprouting, stove-top
- Cuisine: Sprouted
- Diet: Vegan
Keywords: sprouted oat groat cereal, sprouted oats, oat groats, oat groat cereal
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