Sprouted Grain Breakfast Bowl

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Perfect for breakfast!

This was a bit of an experiment for me. I tried an overnight oats version and a traditional sprouted version.

I used spelt berries, as they are my favorite, though this could be done with any whole grain.

This is how the sprouted grains went down: the traditional method sprouted faster.

The traditional sprouting method begins with rinsing and soaking your grains in water.

Place grains and water in a jar. It is best to put a lid on and shake it as some grains can get stuck to the bottom and not get the chance to imbibe water.

Drain the jar - it doesn't have to be too thorough. Fill the jar with enough water to generously cover the grains. Keep in mind that the berries soak, they will expand. I typically use distilled water here. This is just a preference.

After a day of soaking on a countertop, drain the water off. This can be done with a sprouting lid. This lid can be left on and the jar placed upside down. Doing so will allow excess water to run off. I personally like to use cheesecloth here as the cloth will absorb some the of the excess water, allowing for a dryer 'cereal' later.

Place the jar upside down in a place it can drip water. It can be left like this for a day or two. Normally, no extra rinsing is needed unless wanting to eat the grain at a later stage of its growth.

Here is how the 'overnight' version went. I rinsed the berries with water, and then covered them with almond milk. I placed it in the fridge, which could account for the later sprout date. They were very chewy after both one day, and the same on the second. They never fully sprouted within those two days.

In the traditional sprouting method, I got this beautiful batch of sprouted grains. You can see the radicle (root) coming out at the tops of the grains. This is how you know they are soft enough to eat.

I like to enjoy my sprouted grains for breakfast by mixing in peanut butter (or plant butter of choice) and a little honey. Some milk or fruit could be added if desired.

Sprouted Grain Breakfast Bowl

Ingredients:

• Whole grain of choice (cracked or rolled will not sprout)

  • My personal preference is spelt or wheat.

• Water

Instructions (traditional sprouting method):

• Rinse grain in a jar with water. Cover and shake to get all berries rinsed. Drain water.

• Refill the jar with water. Distilled is preferred.

• Let it sit anywhere from overnight to a day. If the water smells weird, it has been left too long.

• Drain. Place lid or cloth over the opening of the jar. Turn upside down to prevent pooling water in the jar, which can potentially cause spoilage.

• Let it sit for about two days (depending on how soft you want to eat them - the radicle (root) should be seen in about two days - this typically means they are soft enough to eat).

• Add favorite toppings to the grains (such as peanut butter, honey, fruit, etc) and enjoy!