Your whole food, plant-based life.

Homemade Flaked Sprouted Oats

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.


sprouted oats


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.


sprouted oats


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


sprouted oats

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


Sprouted Raw Flaked Oats

makes about 3 1/2 cups flaked oats


  • 2 cups organic raw oat groats
  • filtered water
  1. Place oats in sprouting jar and fill with water.
  2. Soak overnight or for 12 hours.
  3. Drain water and rinse 2 more times in the next 12 hours. 24 hours in total.
  4. Dry oats in dehydrator at 115 degrees or if it is a warm dry day, outside in the sun on screens.
  5. Grind through grain flaker

Morning Muesli

serves 1

  • 1/2 cup flaked sprouted oats
  • 1 tablespoon chia seeds
  • 1/2 teaspoon cinnamon
  • 1/2 cup nut milk (see below)
  • 1/2 cup sliced strawberries
  • 1/2 cup blueberries
  • chopped pecans
  • maple syrup (optional)
  1. Mix oats, chia seeds, cinnamon and nut milk together. Let sit for 1/2 hour.
  2. Add fruit and optional nuts and maple syrup. Stir and enjoy!
  3. I have included a link to my favorite oat flaker above. You can find flakers that are less expensive.

Cashew Almond Nut Milk

  • 1 cup almonds
  • 1/2 cup cashews
  • 5  cups water
  1. Put all ingredients in blender and blend very well,
  2. Strain through nut-milk bag or cheese cloth.

You can reserve the nut milk pulp and make flour out of it. See here: Almond Flour

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  1. zen wrote on July 13, 2015

    I have raw flaked oats from out local store in NZ, would they still have to be soaked/sprouted?

    Love : )

    ps for a single man with children your site is agony but i just skip the donut and other fancy recipes. Bowl of oat stuff i can make that!

  2. Raja Makan wrote on February 16, 2015

    Love the oatmeal breakfast everyday ! Thank you for the recipe !

  3. Quebec City wrote on December 17, 2014

    Can anyone could tell me where I can find true raw oat groats in Canada ?

    Thank you.

  4. Susan wrote on May 30, 2014

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

  5. Sue wrote on May 30, 2014

    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?

  6. Elizabeth wrote on April 20, 2014

    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.

  7. Earl Schrock wrote on December 21, 2013

    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 .

  8. anna wrote on November 10, 2013

    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…

  9. anna wrote on November 10, 2013

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


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