Make Raw Oat Flakes

by Susan on May 11, 2013

raw oats at www.Rawmazing.com

Raw Flaked Oats @Rawmazing.com

Raw oats ad www.Rawmazing.com

This is the FlicFloc. It works by forcing the dried grain through two steel rollers.

There aren’t a lot of grains that I use in raw food preparation, but raw, sprouted flaked oats can really provide interesting texture, taste and substance, without all the fat and calories in nuts. And oats are energy producing powerhouses full of health benefits.

Oats are a great source of heart healthy fiber and nutrients. Because of their high-fiber, they remove cholesterol from the digestive system that would eventually get into the blood stream. Oats have unique antioxidant properties that help fight against oxidation, one of the biggest health issues we face. Oats contain beta-glucan that not only fights cholesterol, it also enhances your imune system! Another benefit? How about the ability of oats to stabilize blood sugar? Sounds like a winning combination to me. 

Breakfast from raw oats (recipe below) is another way to enjoy these delicious little grains. The muesli recipe is one of my favorite ways to use oats. It is refreshing and gives your brain the healthy carbs it needs for optimum functioning. I have also included a recipe for my favorite nut milk, Cashew-Almond Milk.

Oats are gluten free but if you have a severe gluten intolerance, you need to make sure you get your oats from a certified gluten free facility. Some oats are processed in the same place as wheat, and cross contamination can occur.

Making sprouted oats takes a little time but the actual hands on time is minimal.

Oat Resources: Sprouting Oats

Grain Flaker: FlicFloc Flaker

 

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{ 29 comments… read them below or add one }

Exploding Mary May 11, 2013 at 5:44 pm

Sounds yum, and I will be trying it. One of my favorite oatmeals is also raw, but not sprouted.

Susan May 11, 2013 at 6:05 pm

So glad you liked the recipe. Since I am not sure we had permission to reprint the recipe that you posted, I did not let it through. I am a bit of a sitckler for that. Also, steel cut oats are steamed when processed. I don’t think they can be considered raw at that point. Cheers!

Mary May 11, 2013 at 7:42 pm

I’m wondering if at step three do I refill my sprouting jar with water and then continue on? Also would a 2 quart canning jar work as a sprouting jar?

Jan May 11, 2013 at 7:57 pm

Susan thanks for the previous posting I read about oat flakes … it lead me to a Canadian source for the nifty little FlicFloc flaker. Got it earlier this week and it is sooooo much fun to use … just amazing – what this raw food living style has brought my way – besides your amazing site ! thanks sooooo much

Lisa May 11, 2013 at 8:45 pm

Couldn’t I roll them out with a rollong pin and skip buying the flic floc?

Susan May 11, 2013 at 8:47 pm

Jan…aren’t they fun!

Susan May 11, 2013 at 8:48 pm

Mary, let the grains soak for 12 hours, drain and then rinse a couple of times in the next 12 hours. Just about any jar will work as long as it is big enough and has some kind of mesh on top.

Susan May 11, 2013 at 8:53 pm

You would have to have a magical rolling pin to do that! It is the process of the grain being cranked through the two steel wheels that flattens the grain.

Stacy May 12, 2013 at 1:39 pm

Just to clarify…once you drain the oats and rinse…do you just leave them in their container over the next 12 hours while they are eagerly awaiting their re-rinse..?

Susan May 12, 2013 at 5:05 pm

You can keep the oats in the jar. :-)

Christine May 12, 2013 at 8:40 pm

Holy cow! $178? That’s more than I have for a whole month of food for 2 people!!!

Susan May 12, 2013 at 8:43 pm

There are less expensive ones out there. :-)

Therawfoodsisters May 13, 2013 at 8:42 am

What a great idea! Never thought about it Before!

~Sandra May 13, 2013 at 6:16 pm

True! … Price is way over the top. Winning one would be great! In the meantime, after sprouting and dehydrating, I place them in a bowl and use a herb scissor until the pieces are “flaked”. Use a large coffee grinder for the flour, but do believe the “Flic Floc Flaker” would make life and quality much nicer.
Been Raw for over eight years because of calcification in my neck and signs of joint discomfort throughout my body. Have been 90-100% for the last three years adding homemade raw goats milk yogurt, butter, and cheeses as well as sprouted breads and all types fermented foods
Have enjoyed your creativity with stepping out from under the “Old Hat Raw”, thank you!

Susan May 13, 2013 at 6:25 pm

To enter the contest, you must enter on the other post. The contest post. Cheers!

Andrea May 13, 2013 at 7:36 pm

So excited to try making home made, sprouted oat flakes! I didn’t know such a device existed. I’m eating mostly raw food now that it’s warmer in the north east. Looking forward to trying the muesli!

Brittany May 13, 2013 at 9:22 pm

I exclaimed outloud when I read this! I eat a ton of oats, as they give me the energy I need before long runs. I am a marathoner and I have to be careful what I eat before long workouts as not to upset my stomach. I’m looking for a way to make my own, and this looks like it might be the ticket. I started “eating raw” at the beginning of the year. It takes awhile to get the kitchen in working order to dehydrate, blend, process, etc. but it’s totally worth it. Thanks for your recipes and all you do!

Kim May 14, 2013 at 9:39 am

We eat healthy as a family and I would venture to say that we eat 60-75% raw. My boys love to cook with me and have an appreciation for where their food comes from… making our own oats would be a great example of that. Not to mention, they LOVE oatmeal.

Susan May 14, 2013 at 9:42 am

Hi, Kim…You have to enter the contest in the comment section of the contest post. Cheers!

sheri May 15, 2013 at 9:33 pm

Hi
I already registered, but in case I don’t win, ( I never seem to win anything:) Can a person make the oats like you said, but grind them in a hi speed blender on low? Maybe too hard on the teeth?
Thanks,
Sheri

Therawfoodsisters May 17, 2013 at 3:44 pm

What a great idea and the recipe looks delicious! Always so inspiring :)

anna November 10, 2013 at 12:41 pm

hello Susan,
after i drained water after 12 hours of soaking, do i soak it again for another 12 hours with 2 rinsing ?
thanks

Susan November 10, 2013 at 12:50 pm

No…only one soaking. After that you just rinse. Cheers!

anna November 10, 2013 at 2:06 pm

Good day, Susan! thank you so much for your reply!
…going to the kitchen to drain water :)))

anna November 10, 2013 at 2:23 pm

Susan, may i ask another question please…i am going to turn on dehydrator around 10 pm this evening – for how long should i set up time at 115 degrees? …going to sleep so won’t be able to watch it…

Earl Schrock December 21, 2013 at 11:21 pm

lol , I had to laugh when I read Lisa’s question of using a rolling pin because that was my first question too . But I also knew the answer in the same instant . I have been eating raw for about a year now and it seams as though I constantly need to add another appliance . Having came from the poor farm I’m always trying to improvise . Being a carpenter I am sure I could flake my oats with a hammer . haha . maybe put it between 2 small peaces of oak boards and hammer it out . Before seeing this post I didn’t know the flaker was available , but I have been eating a breakfast of almost this same recipe without the drying and flaking steps . I see how these steps could improve it , and the flaker will probably be in my future . Your recipes all look and sound so delicious . Being a single male in my 50s with a full time job I don’t spend a lot of time in the kitchen . I drink over half of my food . I make 2 kinds of fresh juice daily . Apple juice , and Carrot-Beet juice (about 85% carrots 15% beets) . My meals are made in the Vitamix blender starting with 8 oz. of juice and adding 3 to 5 other ingredients . What ever sounds good at the moment . I keep a large variety of fresh fruits , vegetable , nuts , and seeds . Just stuff them in and blend for 30 seconds , add enough purified water to make it drinkable and lunch is served .
I’m not complaining , but what a blessing it would be to have a Susan in my life ,,, God bless you and your work . I’m loving your site .

Elizabeth April 20, 2014 at 7:19 am

Oats also feed bacteria in the colon that produce butyric acid, which nourishes the cells there, promotes integrity, and prevents inflammatory substances entering the body there.

Sue May 30, 2014 at 10:48 am

I’ve been making almond and coconut milks for a couple of months now and LOVE them! With the almond milk I always soak the nuts overnight so was surprised to see you don’t call for soaking here. Do you have an opinion regarding soaking vs. not soaking?

Susan May 30, 2014 at 11:10 am

Actually, we do call for soaking. Read the first part of the recipe… Cheers!

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