Once activated, enzymes like amylase (which breaks down starches) change the structure of starch molecules in sprouted wheat into simple sugars like oligosaccharides, while protease (an enzyme that breaks down protein) releases peptides and free amino acids. At One Degree Organics, we get a lot of questions about sprouted oats. Frequently asked questions range from “What does sprouted oats mean?” to “Do I have to cook sprouted oats differently than regular oats?” to “Why are sprouted oats better?” and dozens of smart and curious questions in between. Ding, J., Feng, H., Controlled germination for enhancing the nutritional value of sprouted grains. In Sprouted Grains: Nutritional Value, Production, and Applications (pp. 91–105). AACC International via Elsevier, 2019. https://doi.org/10.1016/B978-0-12-811525-1.00006-3, accessed August 11, 2020. There is no definitive answer to this question because it depends on personal preference. Some people find that sprouted oats have a more nutty flavor than rolled oats, while others find that rolled oats are more flavorful. Ultimately, it is up to the individual to decide which type of oat is best for them.

Now that you know all the wonderful ways sprouting makes whole grains, legumes, pulses—and all the products we make with them—better, we hope you have one more reason to fall in love with One Degree Organics!

Sprouting brings out the natural sweetness in grains, so breads baked with sprouted whole grain wheat flour require less sugar, have a richer crust—and make better toast because of the Maillard reaction 8,16. A 2017 review notes that the beta-glucan fiber in oats is partially responsible for reducing blood glucose levels and the risk of heart disease, type 2 diabetes, and cancer. Gluten-free

When comparing sprouted rolled oats and rolled oats in terms of total calories and net carbs, sprouted rolled oats appear to be in the same league. Furthermore, they are slightly more protein-based and have a higher fat percentage. They’re a relatively low-carbohydrate food that’s ideal for those who want to limit their carbohydrate intake or those on a low-carb diet. Raw Gluten Free Sproutable Oats This frequently leads to misunderstanding, depriving specialists of the basic terminology on which it is necessary to point out, since the only legal definition in Western countries is given for “sprouts” and “sprouted grains”. All One Degree Organics sprouted oats are tested for glyphosate and certified glyphosate free. Q: Who certifies One Degree Organics sprouted oats glyphosate-free? Add your ingredients to the rice cooker, select the porridge setting, and turn it on (or set the timer for the morning!). When the rice cooker completes its cooking cycle, stir the oats and let oats sit for a few minutes before serving your rice cooker sprouted steel cut oatmeal with your favorite toppings. Just like regular oats, each style of sprouted oats has a unique texture and cook time that makes rolled oats the best choice for some recipes, and steel cut oats better for another. Whether you choose sprouted rolled oats or sprouted steel cut oats depends on what you are making with them! What to make with sprouted rolled oats:In oats—which is unique among cereals due to its high content in oil as compared to starch and protein concentration—the degradation of oil reserves from the embryo was observed to take place earlier than that of oil reserves in the scutellum [ 62]; the mobilization of TAG reserves in the endosperm started later, 1–2 days after imbibition, and coincided with the accumulation of FFAs in this tissue [ 62]. In waxy wheat, sprouting did not significantly affect FA composition of both free and bound lipids as well as the content of essential FAs (linoleic and linolenic acids) during 48 h of germination [ 40]. Sprouting had a significant effect on FAs composition of 9-day old wheat seedlings, as observed by Ozturk et al. [ 63]: the linolenic acid (18:3 n3) content increased, while the amount of cis-18:1 and cis,cis-18:2 FAs decreased. Conversely, after 3 days of germination the FAs more represented in wheat sprouts were palmitic acid, linoleic acid and oleic acid [ 64]. However, storing sprouted oats in the fridge—or freezer—won’t hurt them. If you live in a particularly hot, humid climate, go ahead and store your sprouted oats in an air-tight container in your fridge if you prefer. Or if you shop for sprouted oats in larger volumes less often, it is okay to store sprouted oats in your freezer in an air-tight container to keep them fresh for longer, too. Q: How long do sprouted oats last once the bag is opened? Because we love sprouted oats, and we want you to have all the information, answers, and insight to fall in love with our organic sprouted oats, too! In this sprouted oats FAQs article: Once cooked, remove the saucepan from the heat and let the oats sit for a minute or two before serving. Top with your favorite ingredients like fruit, nuts, or maple syrup and enjoy! Q: How to cook sprouted rolled oats in the microwave In germinating grains, amylases catalyze the hydrolysis of starch, stored as amylose and amylopectin, to simple sugars, i.e., the reducing sugars glucose and maltose and, to a lesser extent, the non-reducing sugar sucrose [ 28], resulting in a higher digestibility [ 30, 31].

A: Yes! Irish oatmeal is simply another name for steel cut oats, so you can use sprouted steel cut oats in any recipe that calls for Irish oats.Even in cereals, where starch is the main carbon store in the endosperm, lipids are abundant in the living tissues of whole grains (i.e., embryo, scutellum and aleurone) as oil (triacylglycerols, TAG). The mobilization of TAG from oil bodies requires a coordinated metabolic activity, which is started on with germination, leading to the net conversion of oil to sugars [ 61]. The lipases firstly release the esterified fatty acids (FAs) from TAG. Free fatty acids (FFAs) can then be degraded through the β-oxidation and glyoxylate cycles and subsequently converted into sugars [ 61]. Further information on the pathways involved in the conversion of TAG into sugars in germinated seeds can be obtained from the reported literature. Whole grains major storage proteins of most cereals are classified according to their solubility properties into albumins (water-soluble), globulins (salt-soluble), glutelins (alkali-soluble), and prolamins (alcohol-soluble). During grain germination, the storage proteins are hydrolyzed into peptides and amino acids by proteolytic enzymes after 2–3 days from imbibition, thereby increasing nutrient bioavailability [ 48]. Sprouted oats are a type of whole grain that has been germinated, or sprouted. This process makes them more nutrient-dense and easier to digest than traditional oats. You can eat sprouted oats raw, cooked, or sprouted. Sprouted oats are a good source of fiber, protein, and vitamins and minerals. Fresh from the field and untreated, whole grain oats go rancid faster than other grains because of this high lipid and lipase combination. Steaming whole grain oats deactivates the lipase to make them shelf-stable. Mix your ingredients into a medium saucepan and bring to a boil, then reduce heat and simmer, stirring occasionally, for 5 – 7 minutes or until oats are tender.

A: You can use a rice cooker’s porridge setting to cook sprouted steel cut oats with none of the pot-watching fuss of the stove or even the microwave. Even better? If your rice cooker has a timer, set it before bedtime to wake up to a hearty bowl of sprouted steel cut oats waiting for you! YES! Sprouted grains are easy on the tummy because they can be easier to digest. Also, soaking and sprouting deactivates phytic acid, a compound that prevents minerals like calcium and iron from being absorbed in the digestive tract. AKA: sprouting can make it much easier for the body to absorb nutrients. There are numerous health benefits to consuming sprouted grains. When the germinating process breaks down starch in grain, the relative amounts of vitamins and nutrients in it increase. GRAIN IS A GRAIN THAT CONTAINS MORE Folate, Fiber, vitamin C, Zinc, Magnesium, and B D CO2 CO2 CO2 CO2 CO2 The Benefits Of Sprouted GrainsRasane, P., et al. (2015). Nutritional advantages of oats and opportunities for its processing as value added foods - Areview. Sprouting also changes the total amount of fiber in whole grains—and the type of fiber, too (soluble and insoluble fiber). This may be why the prebiotic properties of the fiber in sprouted whole grain wheat improve (which also helps to support the friendly bacteria in your digestive system) 7. Sprouted Grains Taste Better A 2012 study in the Journal of the Science of Food and Agriculture found that wheat sprouts had higher levels of fiber, amino acids, and antioxidants after 48 hours of sprouting when compared to unsprouted wheat. In 2008, in research published in the Journal of Nutritional Science and Vitaminology, researchers randomly assigned individuals with impaired fasting glucose or type 2 diabetes to eat a diet of sprouted brown rice or white rice. They found the sprouted brown rice diet helped improve blood sugar and cholesterol levels. Often called germinated brown rice (GBR to scientists, or GABA rice to serious fans), sprouted brown rice has become so popular, many smart rice cookers now come with setting for it.