I’m looking forward to trying this recipe tonight/tomorrow morning! Thank you for sharing it. At first I thought it would be an overnight oatmeal type of recipe where you eat the oats cold the next morning (doesn’t sound appetizing to me), so I was pleasantly surprised to find you cook on the stove after soaking. That makes me wonder, are overnight oats - the kind you soak and then eat cold later - nutritious in the same way or does the process of cooking them improve the nutritional profile or perhaps just the digestibility? Another question this bring to my mind: is slow cooking oatmeal overnight similar to soaking them in any way or does the added heat change things? In general, I have been looking for clarification on “sprouting” grains and seeds. Is that the same thing as simply soaking them for a period of time? And one last (probably silly) question while I’m at it: Am I correct that sprouting grains doesn’t mean there will physically be a sprout of some sort growing from the grain? Thanks again for all your insight and thought provoking content!
Hi, Annella! Overnight oats (of the uncooked variety) are very harsh on the gut, which I can see affecting your ability to absorb the nutrients they contain. As for slow cooking oats overnight, the heat would prevent the fermentation of the oats by killing the lactic acid producing bacteria... If you would find it easiest to slow cook your oats, I would consider soaking them the morning before and then slow cooking overnight!
Soaking and sprouting differ in that they both involve soaking for a period of time, but sprouting goes on to drain out the liquid and allow the grains to sprout. So yes, there will be a cute little "tail" on the grain (the beginnings of a root!). This will only work with whole, unprocessed grains (rolled oats won't sprout; you'd have to sprout whole oats, dry them, and then roll them). Hope this helps! Thanks!
I’m looking forward to trying this recipe tonight/tomorrow morning! Thank you for sharing it. At first I thought it would be an overnight oatmeal type of recipe where you eat the oats cold the next morning (doesn’t sound appetizing to me), so I was pleasantly surprised to find you cook on the stove after soaking. That makes me wonder, are overnight oats - the kind you soak and then eat cold later - nutritious in the same way or does the process of cooking them improve the nutritional profile or perhaps just the digestibility? Another question this bring to my mind: is slow cooking oatmeal overnight similar to soaking them in any way or does the added heat change things? In general, I have been looking for clarification on “sprouting” grains and seeds. Is that the same thing as simply soaking them for a period of time? And one last (probably silly) question while I’m at it: Am I correct that sprouting grains doesn’t mean there will physically be a sprout of some sort growing from the grain? Thanks again for all your insight and thought provoking content!
Hi, Annella! Overnight oats (of the uncooked variety) are very harsh on the gut, which I can see affecting your ability to absorb the nutrients they contain. As for slow cooking oats overnight, the heat would prevent the fermentation of the oats by killing the lactic acid producing bacteria... If you would find it easiest to slow cook your oats, I would consider soaking them the morning before and then slow cooking overnight!
Soaking and sprouting differ in that they both involve soaking for a period of time, but sprouting goes on to drain out the liquid and allow the grains to sprout. So yes, there will be a cute little "tail" on the grain (the beginnings of a root!). This will only work with whole, unprocessed grains (rolled oats won't sprout; you'd have to sprout whole oats, dry them, and then roll them). Hope this helps! Thanks!