Description

A 100g serving of sprouted oats offers an enhanced nutritional profile compared to regular oats, as the sprouting process increases the bioavailability of vitamins and minerals while making them easier to digest. 

General Description
Sprouted oats are whole oat groats (seeds) that have undergone a controlled germination process, typically involving soaking and drying, before being rolled or cut. This “waking up” of the grain activates dormant enzymes, which break down macronutrients and reduce phytic acid (an “antinutrient” that inhibits mineral absorption). The result is a highly nutritious, easily digestible whole grain with a slightly sweeter, nuttier flavor. Key Benefits
Enhanced Digestibility: The activation of enzymes and breakdown of starches and proteins make sprouted oats gentle on the digestive system.
Increased Bioavailability: Sprouting reduces phytates, allowing your body to better absorb essential minerals like iron, zinc, and magnesium.
Richer in Nutrients: The process can increase levels of certain B vitamins, vitamin C, antioxidants (like avenanthramides), and Gamma-aminobutyric acid (GABA), which is associated with blood pressure management.
Versatile Use: They can be used just like regular rolled or steel-cut oats for porridge, overnight oats, baking (cookies, muffins, granola bars), or even ground into flour for gluten-free recipes.