Oat groats are raw, unhulled oat grains. Most people are familiar with oats in the rolled form, seen in breakfast cereals and as oatmeal. Oat groats are simply the same grains that have not been processed by hulling or rolling. Oat groats are nutritious grains, both when soaked and eaten and when sprouted. Sprouting oat groats is a simple and fast process, with the sprouts being ready to eat within two to three days.
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Measure ? cup oat groats and place them in the canning jar. Add approximately 1? cups cold water to the canning jar. Mix the water and oat groats with a spoon.
Cut a piece of cheesecloth that will fit over the mouth of the jar. Place the cheesecloth over the jar opening and secure it with a rubber band.
Soak the oat groats for 8 to 14 hours. Overnight soaking is generally sufficient, just do not allow the groats to soak for longer than 14 hours.
Drain the oat groats and add more cool water to the jar. Place the cheesecloth back over the opening of the jar and secure with the rubber band. Swish the oat groats around in the jar several times and then pour off all of the water, using the cheesecloth as a strainer.
Place the jar in a location out of direct sunlight. Position the jar so that it sits at a 45-degree angle. If you place the jar in a cupboard, you can easily prop the jar against the side of the cupboard to achieve the 45-degree angle.
Rinse the oat groats three times each day following the procedure in Step 4. After each rinsing, place the jar out of direct sunlight at a 45-degree angle.
Watch for the oat groats to sprout after about two days. The sprouts will grow quickly after they sprout and are ready to use any time after the roots are ¼-inch long. The growth will be greenish-white in color. Rinse one last time prior to using the sprouts.
Place the oat groat sprouts in a sealed container and keep them in the refrigerator. Use the oat groat sprouts within three days.