Oats (just like nuts and seeds) needs to be soaked. Soaking nuts, seeds, grains and oats are very important. Oats are no different. It is very important that you practice soaking – your digestive system will thank you. If you haven’t read my other post about the importance of soaking nuts and seeds, I highly recommend you do so. Also, if your new or not sure how to soak and for how long, I will cover that in this post.
Nuts and seeds contain enzyme inhibitors. All grains contain phytic acid (an organic acid in which phosphorous is bound) in the outer layer or bran. Phytic acid is a tiny molecule found in the hulls of nuts, seeds, grains and oats. Untreated phytic acid (and enzyme inhibitors) and a diet high in unfermented whole grains may led to serious mineral deficiencies and bone loss. Consuming large amounts of unprocessed bran may lead to irritable bowel syndrome, and undigested whole grains. Soaking allows enzyme, lactobacilli and other helpful organisms to break down and neutralize phytic acid. It helps you digest them properly and makes them higher in fiber. It is recommended that you soak all grain like seeds for a minimum of 8-24 hours. The longer the better. Even as little as seven hours of soaking in warm acidulated water will neutralize a large portion of phytic acid in grains. The simple practice of soaking cracked or rolled cereal grains overnight will vastly improve their nutritional benefits.
THE BASIC SOAK INSTRUCTIONS:
1-2 cups raw, rolled oats (I used Bob’s Red Mill)
2-3 cups warm water (enough to cover and have room to cover swelling grains)
1 tbsp acidic liquids: apple cider vinegar, coconut kefer and/or lemon juice. you don’t have to use all the acids, but at least choose one. I like to use apple cider vinegar with lemon juice. this is the acidulated water).
- Place the oats in a large bowl.
- Add the warm water and the acidic liquids in the bowl.
- Give a quick stir to mix the acids.
- Cover and set aside.
- Let the oats soak for 8-24 hours (the longer the better).
- Drain and rinse really well with filtered water.
At this point, you could use the soaked oats wet in recipes. If your not using the wet oats immediately, drain oat mixture in a fine-mesh strainer (you can even use a nut milk bag or a cheesecloth and gently rinse. Store the oats in an air-tight container, bowl or mason jars and place in your fridge. You can store unsoaked oats in a glass jar.
To Dehydrate and make raw oat flour:
- Spread the oats on a teflex sheet that comes with the dehydrator and put in dehydrator set on 105 degrees until completely dry.
- It can take anywhere from 6 to 24 hours… depending on your dehydrator.
- When the oats are dried, you will be able to break them into chunks.
- Put the chunks in your food processor or blender and pulse until coarsely ground or grind it fine depending on what you want.
- Pour the oats in a sealed container and store in your fridge or in a cool, dark place.
I hope you found this post helpful and the instructions easy. I hope this post made you realize the importance of soaking. Your digestive system will thank you for knowing;)
If you like what you see and would like to be notified whenever we publish a new post, please join our mailing list by subscribing using the form below.