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Why Roll Your Own Oats and Flake Your Own Grains

Posted on February 2, 2011 by aaronk There have been 0 comments

When we realized that cold cereal is no good, we had to figure out what to eat instead.  We picked up a 25 lb. bag of rolled oats and started making oatmeal for breakfast. Sure, it wasn’t the tastiest breakfast, and we had to add a lot of sugar to make it palatable, but at least we were making an investment in our health....

Which made it all the more distressing to discover that store-bought rolled oats are not very good for you either.  Steamed, crushed, and left, and left to oxidize on store shelves, by the time they land in your shopping cart, virtually all the nutritive and healing properties these grains once possessed have long since disappeared.

You see, grains come enclosed in nature's protective sheath, known as the bran. The bran locks in the grain's vitamins, minerals, enzymes, and oils, and is capable of preserving the grain for years. As soon as the bran is cracked—either by flaking the grain or grinding it into flour—the grain's inner goodness immediately begins to oxidize. Within 72 hours, over 90% of the grain's value has vanished.

That’s when we bought a grain flaker and started rolling our own oats for our morning cereal.

The truth is, we were pleasantly surprised.  Not only were freshly rolled oats naturally  delicious, we could feel the difference as well.  We just feel better when we eat real food.

We've even heard of people who eat their fresh rolled oats with nothing more than just water and a little salt.

We actually have our own favorite oatmeal recipe, which we often make when guests come to visit.  Without fail, they always ask for the recipe. The truth is that the secret isn't so much in the recipe as it is in the freshly rolled oats. And our kids? Well, oatmeal just happens to be one of their favorite foods. Of course, the fact that they get to help flake it doesn't hurt either.

Of course, oatmeal isn't the only thing you can make with a grain flaker .You can also  flake wheat, rye, barley, buckwheat, millet, beans, peas, alfalfa, and more.  Make cream-of-wheat, muesli, granola, or whip together your own multi-grain masterpiece. Eat it plain or add some fruit, honey, and yogurt, or try our oatmeal recipe.

Have your own ideas on what to make with a grain flaker? Be sure to share in the comments below!


This post was posted in Grain Flakers and Oat Rollers, Featured

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