Sprouted Oat Groat Cereal Recipes

SPROUTED OAT GROAT CEREAL

Steps:

• 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.

CREAMY OAT GROATS

Steps:

• Put the groats in a 2-quart saucepan with 1½ quarts water and 1 teaspoon salt. Bring to a simmer over medium heat and cook 30 to 40 minutes, stirring every once in a while, until the groats are tender but still have a pleasant chew. Strain the groats and set aside.
• Meanwhile, make the hollandaise: dice ½ pound of the butter into ½-inch cubes and allow to sit out at room temperature. Set up a double boiler with about an inch of water in it, or a 2-to-3-quart saucepan with a round metal bowl that fits securely in the pot without touching the top of the water. Bring the water to a gentle simmer on the stovetop, without the bowl.
• In the bowl, whisk the yolks with ½ ounce cool water and set it over the gently simmering water. Whisk constantly until the yolks thicken considerably, begin to hold a slight peak and are very warm to the touch, 2 to 5 minutes. (Be careful: if the water is too hot, the eggs will curdle. If you see a slight graininess begin to form at the edge, pull the bowl off the saucepan and allow it to cool before continuing, still whisking.)
• Once the yolks have thickened, begin adding the butter, a few cubes at a time. Whisk constantly over the heat, steadily adding the butter until it has all been incorporated. Remove the hollandaise from the heat and add the lemon juice and salt to taste. Keep the hollandaise in a warm place (like on an unlit burner on the stovetop) for up to an hour.
• In a wide sauté pan, melt the remaining 2 tablespoons butter over medium-low heat and add the shallot and a large pinch of salt. Cook the shallot gently, without letting it color, until it is tender and aromatic, 2 to 3 minutes. Add the cooled groats and stir well to reheat. When hot, turn off the heat and add about a cup of the hollandaise to create a creamy consistency; the quantity you add is your preference, but the groats should not become soupy or get lost in the sauce. Working quickly so that the heat of the groats doesn't split the hollandaise, add the lemon zest, herbs, and salt and pepper to taste. Serve immediately.

SPROUTED OATMEAL BREAKFAST

Steps:

• Soak Oat Groats for about 10 hours.
• Drain and rinse and then place jar mouth down at a 45 degree angle.
• Rinse and drain daily for two days.
• Soak Pitted Dates in water to cover for 1 hour.
• Place Soaked Dates, Sprouted Oats, Vanilla, Cinamon, Maple, Allspice, and Chopped Apple all in a food processor and blend.
• Place in a bowl and add Raisins, stirring by hand.
• Place in Bowls and garnish with Cinnamon.
• Serve and enjoy!