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The post Protected: The Story Behind Our Canadian Grown Oats appeared first on One Degree Organics.

Join us as we share some history behind overnight oats, explore the benefits of this super grain breakfast, identify the best oats to use in overnight recipes, and gather expert tips from passionate food developers. 

We want to thank Paige Wilson from @healthbyshortstack  for her valuable input that helped to create this blog about the infamous breakfast, overnight oats. 

Everything You Need to Know About Overnight Oats 

What are Overnight Oats?  

We can’t talk about overnight oats without diving into the history of its main ingredient: oats. Oats have been around for thousands of years; however, they weren’t consumed in the form of overnight oats, instead the oat grains were ground down into edible form and mostly consumed by animals and peasants.¹

The first overnight oats recipe was called Birchermüesli which originated in Switzerland by Dr. Maximilian Bircher-Benner, a physician. As a patient of Dr. Bircher-Benner you would enjoy a nutritious breakfast of soaked oats mixed with fruits and nuts otherwise known as Birchermüesli. ²

This recipe, like many others, evolved with the times. Today, this healthy breakfast is known as overnight oats. This simple yet delicious breakfast at its core typically consists of oats, a liquid of choice such as milk or water, yogurt, and an assortment of fruits, nuts, and seeds, all carefully arranged in a jar and left to refrigerate overnight. The result? A thick, creamy, and customizable breakfast that provides comfort and nourishment in every bite.  

The versatility of overnight oats allows for endless variations to suit your preferences and dietary restrictions. Despite its growing popularity and recipes, there are frequent questions about its safety, such as “Are overnight oats safe to eat?” or “Can overnight oats be eaten raw?” These are all valid questions, especially if the oats are not certified organic or free from chemicals like glyphosate and chlormequat.  

Cooking instructions are provided on the packaging of most oats. However, with overnight oats recipes, the oats are not cooked but instead they are soaked. So, the next big question would be, can oats be eaten raw? After harvesting, oats undergo several processing steps before reaching stores.

Raw oats are pre-cleaned, hulled, and made safe for immediate consumption during processing. Eating raw oats after these processing steps is safe. Therefore, you can eat oats straight from the canister or use them in recipes that do not require cooking, such as overnight oats.³

It is worth noting that overnight oats are not only safe to eat but also nutritious. Like many dishes, the flavors of overnight oats often intensify and blend overnight, resulting in a satisfying and nourishing breakfast. 

What Kinds of Oats Are Used for Overnight Oats?  

There’s a common misconception that overnight oats can only be made with a specific type of oat. However, at One Degree Organics, we’re here to set the record straight. While most traditional overnight oats recipes are made with rolled oats, you can also use quick and steel-cut oats to make overnight oats.  

At One Degree Organics, we offer a range of sprouted oats perfectly suited for any type of overnight oats recipe. Our sprouted rolled oats have a mild flavor and soft texture, and as mentioned before, they are the traditional grain used in overnight oats recipes, while our sprouted steel-cut oats bring a nutty flavor and chewy texture to your overnight oats’ recipes.  

Steel-cut oats may require slightly more liquid compared to rolled or quick oats, but they provide a scrumptious and chewy bite to any overnight oat breakfast. Finally, our sprouted quick oats are ideal for dessert-based overnight oats or for those seeking a smoother texture. With their milder flavor and shorter preparation time compared to steel-cut or rolled oats, sprouted quick oats are an excellent choice for your breakfast routine. 

Regardless of the type of sprouted oats you choose from our range, you are guaranteed to get oats that are certified gluten-free, glyphosate-free, organic, non-GMO verified, and chloremequat-free for your overnight oats.

What Are the Benefits of Overnight Oats?  

Overnight oats are a nutritional powerhouse. Packed with healthy fats, carbohydrates, fiber, and phytonutrients, they offer a host of health benefits. Notably, avenanthramides, a type of phytonutrient unique to oats, boast antioxidant and anti-inflammatory properties, making overnight oats a standout choice for a healthy breakfast.  

In addition to being gluten-free and commonly crafted from wholesome ingredients, the top benefits of overnight oats make them a delicious and nutritious choice for any morning routine.⁴

Overnight Oats Keep You Satisfied for Longer 

When you eat real food, you reap real benefits and the same can be said about overnight oats. Did you know that once we receive our organic whole grains from the farmers, we sprout these grains to retain more nutrients and flavor? Soaking these sprouted oats in plant-based milk or yogurt for overnight oats allows for even more flavor and nutrients to be easily absorbed by your body more efficiently.  

Learn More About the Benefits of our Sprouting Process

This will keep you satisfied longer and will help minimize the cravings of empty calories later in the day. When adding in fresh fruit, seeds, and nuts to your overnight oats recipes you can further enhance the natural nutritional value of each serving for sustained energy throughout the day. 

Overnight Oats Boost Gut Health  

Oats have been classified as a superfood for its nutritional properties. Beta-glucan which is a type of soluble fiber can be found in rich amounts in these grains. How does beta-glucan benefit your gut? Well, beta-glucan dissolves in water and forms a thick, gel-like solution in your gut which increases the growth of healthy bacteria in the digestive tract.

Lastly, overnight oats are a gluten-free breakfast and there are plenty of healthy recipes that are easy to make for those suffering from gluten sensitivity or celiac.⁵

Overnight Oats Regulate Blood Sugar Levels 

 Being mindful of added sugars in breakfasts is vital, as they can lead to high blood sugar levels if over-consumed daily. Choosing oats for breakfast can positively impact your health. Oats are rich in healthy carbohydrates that are digested slowly, leading to a gradual release of glucose into the bloodstream.

The soluble fiber in oats also helps slow down glucose absorption, which can help regulate blood sugar levels. Toppings such as nuts, seeds, nut or seed butters, and fresh fruit add healthy fats and additional fiber to keep you fuller for longer. This makes oats an excellent choice for a balanced healthy breakfast.⁶

Overnight Oats Support Heart Health

Overnight oats are not only a popular breakfast choice, but they also offer significant heart health benefits. Beta-glucan, as mentioned before, is a type of fiber found in oats that forms a gel-like solution in the digestive system known to lower unhealthy cholesterol levels and reduce the risk of heart disease.⁶

Furthermore, the carbohydrates found in oats provide a steady release of energy, helping to stabilize blood sugar levels and contributing to overall cardiovascular health. Overnight oats are a delicious hearty and healthy breakfast your whole family will love. 

Overnight Oats Are a Balanced Breakfast 

Oats are a highly nutritious grain that complements almost any flavor. When combined with plant-based milk or yogurt, oats become an excellent source of essential protein, which is beneficial for muscle repair. ⁵

A balanced breakfast of overnight oats would consist of simple ingredients: oats, fresh fruits, healthy seeds, natural sugars, and nuts. Experimenting with new flavors and clean ingredients will help you gain confidence in the kitchen, which is the heart of every home. Nourishing food is made from scratch. ⁶

Many assume that a balanced breakfast takes a lot of time to prepare. All you need is 15 minutes added to your evening routine, to wake up to a balanced breakfast of complex carbohydrates, fiber, protein, and healthy fats in the form of overnight oats that will keep you naturally fueled throughout the day.

How To Make Overnight Oats?  

Oats are a versatile grain and the perfect ingredient to add to your sweet treats or savory dishes. Whether enjoyed in a bowl or prepared using a specific recipe, these superfood grains pair well with various flavors and recipes.  

The beauty of overnight oats is that no cooking is required, providing more convenience and ease to your mornings. Although recipes are different, the process of making overnight oats remains the same. Making overnight oats consists of adding the first layer of ingredients- which usually starts with oats, followed by other ingredients that may include milk, water, yogurt, chia seeds, nuts, fruit, and maybe a bit of honey for sweetness and leaving it to set overnight. In this section, we will answer the most searched questions about making overnight oats.   

Do overnight oats have to sit overnight?  

When preparing overnight oats with our sprouted oats, you are not required to soak them for as long to enjoy the goodness of this breakfast option. Allowing your sprouted overnight oats recipe to sit in the refrigerator for anywhere between 2-6 hours will provide the same delicious flavor as letting it sit overnight.   

What are the best ingredients to use in overnight oats? 

When making overnight oats, it is essential to use clean, natural ingredients to maximize the benefits. Our top overnight oats recipe features sprouted oats as the key ingredient. Since overnight oats are not a cooked recipe, the quality of the oats is crucial.  

Providing the highest quality oats for your breakfast has always been our top priority. That is why we rigorously test and ensure our sprouted oats are free from glyphosate, chlormequat, heavy metals, gluten, and other harmful chemicals. This way, you can feel confident trying out any overnight oats’ recipe using our clean grains. 

Overnight oats are a great recipe, as they can be paired with seasonal fruits, forming part of a sustainable diet. Seasonal fruits and vegetables provide the perfect excuse to try out new recipes and flavors. When eating with the seasons, you can ensure the best taste in every fruit and vegetable, as working with nature always produces the best quality. It also makes us appreciate food more when it is in season. 

Another ingredient that is often forgotten in overnight oats is salt. Adding just a pinch of quality salt to your recipe will enhance and balance out the flavors. 

Are overnight oats best eaten cold or warm?  

Overnight oats have won the hearts of many because they are so versatile. Most overnight oat recipes suggest eating them cold, but they can be enjoyed warm and are just as good. That is the wonderful thing about overnight oats – you can customize them in any way you like and enjoy them at any time of the day. 

How long does it take for overnight oats to be ready?  

When making overnight oats, cooking is not necessary. For optimal results, allow your overnight oats to sit and thicken in the fridge for 5-8 hours. If you are using our sprouted rolled oats, you can enjoy your overnight oats after they have set for anywhere from 2-6 hours, since our oats are sprouted for faster absorption. 

Can overnight oats be made with water?  

Plant-based milk or yogurt adds flavor to any overnight oats’ recipe. However, if you want to make it even simpler, you can use water as a substitute. Keep in mind that when replacing plant-based milk or yogurt with water, the results of the overnight oats will differ in flavor and creaminess. You might need to add extra spices or fruits to enhance the flavor.  

Can overnight oats be made with steel-cut oats?  

Overnight oats can be made with steel-cut, quick, and rolled oats. Steel-cut overnight oats have a creamy, chewy, and nutty flavor that provides a hearty and satisfying start to your day. It is important to note that steel-cut overnight oats recipes might differ in ratios considering the different cooking times of each type of oat. For a smoother and creamy texture, especially if you are making dessert-flavored oats, quick oats are the way to go. The distinct texture of steel-cut oats adds a delightful chewiness to the dish, and their rich, nutty flavor enhances the overall taste experience.  

What are the best oats to use for overnight oats?  

When making overnight oats, you have a few options: steel-cut, rolled, and quick oats. If you are a fan of nutty, chewy oats, steel-cut is your best bet. If you prefer a softer, less chewy texture, traditional rolled oats are the perfect base for your recipe. Each type of oats can create a different texture and flavor, so choose according to your preferences and enjoy experimenting with different variations. 

Our Best Overnight Oats Recipes  

Breakfast is the most important and our favorite meal of the day. When it comes to overnight oats for breakfast, we can’t get enough of how versatile and wholesomely delicious this breakfast can be. 

From our top recipe on Pinterest- the blueberry chia overnight oats to Paige ‘s peanut butter cup and apple cinnamon recipes, there will never be a shortage of flavor during your busy mornings. 

Download Our New Sprouted Overnight Oat Recipes 

Overnight Oats Top FAQ  

There are plenty of overnight oat recipes on the internet; however, with more creations come more questions. Thanks to Paige, we have the answers to all your top overnight oats questions. 

Can overnight oats be heated?  

Paige Wilson: While overnight oats are more commonly enjoyed cold straight from the refrigerator, overnight oats can absolutely be warmed up in a microwave or on the stovetop.

Can overnight oats go bad?  

Paige Wilson: Like any prepared food, it’s best to consume overnight oats within 3-4 days, following food safety guidelines. 

What ingredients should not be added to overnight oats?  

Paige Wilson: Flavors that complement the texture and flavor of oats are best to use to create overnight oats. It would not be typical to add savory ingredients or spices that don’t pair well with oats, milk, yogurt, fruit and other typical mix-ins.

Are overnight oats better with milk or yogurt? 

Paige Wilson: Depending on your desired level of creaminess, overnight oats can be made with any of the following combinations: only milk (or non-dairy milk), a combination of yogurt and water, or with yogurt and milk together being the creamiest option.

Why put chia seeds in overnight oats? 

Paige Wilson: Chia seeds add a powerhouse of nutritious benefits to overnight oats. They are packed with protein and fiber and add a delicious but subtle nutty flavor. It’s important to be mindful that chia seeds absorb up to 10 times their weight in liquid which means you’ll need to add more liquid to your overnight oats recipe to compensate. ⁷

Are oats gluten-free? 

Paige Wilson: Only oats that are certified gluten-free should be considered fully gluten-free for consumption from those with dietary restrictions like celiac. Though oats are naturally gluten-free to begin with, cross contamination should be considered if the oats are not certified as gluten-free.⁸

Is it healthy to eat overnight oats every day? 

Paige Wilson: Since the options for overnight oats combinations and flavors are nearly endless, one could eat them every day if desired. But as with all foods, consuming a variety of different plants every week is always best. Still, overnight oats can be a staple in your weekly rotation as part of a healthy lifestyle.

What is the correct storage for overnight oats?  

Paige Wilson: For optimal results, overnight oats should be stored in a sealed glass container in the refrigerator until ready to consume. Following food consumption guidelines, prepared foods like overnight oats should be consumed within 3-4 days after preparation. 

The Best Sprouted Grains For Overnight Oats   

Our sprouted oats are non-GMO project verified, certified gluten-free, glyphosate-free, organic, and 100% traceable back to the farm. Sprouted oats are not like regular oats – they provide a wholesome and nutty flavor that adds a delightful, nutritious touch to any dish, whether it’s for baking, breakfast, or cooking.  

What sets our oats apart is the exceptional care taken by our veganic farmers in growing the cleanest organic grains. Our unique sprouting process further enhances the nutritional value, ensuring you get the most out of every bite. From the convenience of quick oats to the classic texture of traditional rolled oats and the enjoyable chewiness of steel-cut oats, our grains are true nutritional powerhouses.

So, whether you’re starting your morning with a hearty bowl of oats, incorporating them into your favorite recipes, or seeking a reliable source of wholesome nutrition, our sprouted oats are the perfect choice. 

Steel-Cut Oats  

Steel-cut oats are the inner kernels of whole oats. This type of oat is the closest to its natural form. It’s packed with iron, fiber, and plant-based protein that keeps you sustained throughout the day.  Steel-cut oats also have a lower glycemic index than quick and rolled oats which provide a slower release of energy and can help stabilize blood sugar.⁹

Rolled Oats  

Oat groats are steamed, flattened, and in our case, sprouted to create rolled oats. Rolled oats are easy to use and have been partially cooked which makes them safe to use in overnight oats recipes. These oats are the go-to base for any overnight oats recipe and are a great source of fiber, healthy carbohydrates, and vitamins. 

Quick Oats  

Quick oats are made from rolled oats. They are flattened to shorten the cooking time and steamed which means quick oats are safe to use in overnight oats recipes. Quick oats are soft and provide a mild flavor to any dish. 

Oats are an incredible ingredient, and when used in plant-based recipes with clean ingredients can provide the most benefits.  

If you are craving new flavors, overnight oat treats, vegan dishes, or just want to find clean ingredients that help make baking and cooking easier, check out our Family Recipes. Add more delicious inspiration to your social feed by following our Pinterest, Instagram, and Facebook pages for wholesome content. 

REFERENCES:

The post Overnight Oats Made Easy: Your Top Questions Answered appeared first on One Degree Organics.

We at One Degree Organics believe you deserve 100% traceability in everything you eat to make informed decisions. In the spirit of Celiac Awareness Month, we wanted to provide you with a better understanding of gluten-free certifications and labels that exist. In addition, we will also be sharing the various ways we ensure that our gluten-free sprouted cereals, oatmeal, granola, and flour are safe and free from gluten before they reach your kitchen pantry.  

The Meaning Behind Gluten-Free Certifications & Labels  

In both Canada and the US, there are specific standards that must be met before a food or product can be labeled as ‘gluten-free’. Only those foods that are naturally gluten-free can be advertised or labeled as such. In today’s world, customers want to know more about the ingredients contained in their food, and the laws are now enforcing measures that provide more transparency and honesty in food labeling. At One Degree Organics, we take pride in the trusted certified labels on our products, and we undergo annual testing to maintain our certified gluten-free labeling. 

The U.S Food and Drug Administration (FDA) in the US, and The Canadian Food Inspection Agency (CFIA) in Canada state that the criteria for using the claim ‘gluten-free’ would mean that products should not exceed 20 parts per million (ppm) of gluten.¹⁰

What is the difference between gluten-free and certified gluten-free? 

Foods that are naturally free of gluten, such as fruits and vegetables, can be labeled as “gluten-free” without being subjected to annual tests and examinations. However, certified gluten-free foods, such as our organic granola, oats, cereals, and flour, require testing for certification. 

Our oats require gluten-free testing to be certified even though they are naturally free of gluten, the reason being is that our organic oats are sometimes grown alongside crops containing gluten, such as wheat and barley. Although measures are in place to keep these crops separate during harvest, we still send each batch of oats for testing to ensure it is free of gluten in addition to tests completed by external gluten-free certifiers. 

There are a few main organizations that certify foods as gluten-free. They consist of; The Gluten-Free Certification Organization (GFCO), the Celiac Support Association (CSA), the Gluten-Free Certification Program (GFCP), and The National Foundation for Celiac Awareness (NFCA).¹¹

The Gluten-Free Certification Program (GFCP) created by Celiac Canada and the Allergen Control Group is licensed to Beyond Celiac in the US. This is the first and only North American program endorsed by leading celiac disease organizations in the US and Canada.¹²

At One Degree Organics, we take immense pride in being gluten-free certified under the GFCP. The GFCP program ensures safety by testing our products and examining our entire practices and production processes. This includes examining our ingredient sourcing, employee training, cleaning practices, cross-contact controls, operational management, and an effective end-to-end testing plan.

The Process of our Gluten-Free Testing  

To maintain our gluten-free certification, our products undergo yearly audits. We cover the costs of these tests and examinations ourselves to provide our consumers with more transparency and trust when they enjoy our gluten-free products. We are committed to sourcing our ingredients from farmers who meet our certified gluten-free standards, and we conduct multiple checks, tests, and examinations throughout our production process. 

Step 1- Pre-Arrival Testing Phase  

We are dedicated to providing our customers with the highest quality, organic products available. That is why we work closely with our farmers who share our commitment to sustainable and eco-friendly farming practices. Our farmers use techniques such as crop rotation, and natural pest management to ensure that our grains are grown in a way that is sustainable.  

Before the grains are harvested, our famers clean the oats to rid them of any potential gluten-containing ingredients before being loaded and sent to our facility.   

Step 2- Arrival Testing Phase  

Once the grains arrive at our facility, we continue to test and monitor them to guarantee they meet our strict standards. Our Quality Assurance team carefully inspects each batch of grains for any gluten-containing grains or other foreign substances.  

When the grains have passed the inspection, they are sprouted in water at the right temperature. Our sprouting process is a step that separates our gluten-free products from other brands. The sprouting of our grains allows more nutrients and fiber to be locked in making them easier to digest.  

Step 3- Quality & Physical Testing Phase  

To guarantee that our grains meet the highest standards- they undergo a rigorous two-step cleaning process. Once the cleaning is complete, our dedicated Quality Assurance team conducts a series of visual and physical inspections and tests on every batch to verify that our grains meet the requirements of the certifications that are displayed on our packaging.  

Our grains must adhere to the gluten-free threshold and moisture standards set by the GFCP. We believe that our customers deserve only the best, and we are confident that through thorough testing, we can deliver on that promise every time. 

Step 4- Optical Sorting Phase  

Our grains then go through an optical sorter that uses a high-resolution camera that helps to identify any other grains, contaminants, or foreign objects that may have made it through the cleaning process. Any unwanted items are removed with bursts of air, leaving only the purest grains behind.  

We know how important it is to our customers to avoid gluten, so we take extra steps to make sure that our products are gluten-free. At every step of the process, we have strict quality control measures in place to ensure that our products are the best they can be. 

Step 5- Second Round of Quality & Physical Testing Phase  

Our gluten-free grains go through a second round of quality and physical testing. Our Quality Assurance team conducts several rounds of testing to confirm that the grains remain below the gluten threshold. 

We understand that many people have dietary restrictions related to gluten, and we want to offer them delicious and healthy options that they can enjoy without having to worry. With One Degree Organics, you can put your trust in the labels you see on our packaging to help you make informed food decisions.   

These tests are our way of providing you with the extra confidence that our products are clean, certified gluten-free, certified organic, glyphosate-free, and Non-GMO Project Verified every time you enjoy our gluten-free oatmeal, granola, cereals, and flour.

Step 6- Providing You with More Peace of Mind  

At One Degree Organics, we prioritize food safety. We conduct regular third-party testing and collaborate closely with our farm partners to ensure that every crop we receive is free from harmful chemicals and pesticides. In addition to testing for gluten-free, we also check for glyphosate, heavy metals, pathogens, and chlormequat. 

We are aware that glyphosate and chlormequat are prohibited in organic farming, but we still test our oats to ensure that our certified organic oats are genuinely free from glyphosate and chlormequat. 

We also perform routine testing for heavy metals and foodborne pathogens to guarantee that our products meet the required standards for human consumption. We are committed to transparency in providing safe and healthy gluten-free products that you can trust. To learn more about our commitment to food safety, read our testing transparency page.

The Deliciously Good Side of Gluten-Free  

Going gluten-free can be a daunting task, especially if you have celiac disease or gluten intolerance. Finding gluten-free options that are both nutritious and delicious can feel like a never-ending challenge. That is where One Degree Organics comes in.  

At One Degree Organics, we believe everyone deserves access to healthy and delicious food, regardless of their dietary restrictions. With our gluten-free range of flours, cereals, granola, and oatmeal, you can effortlessly transform your gluten-free diet and enjoy more of the delicious things you love.  

Whether you are following a gluten-free diet for health reasons or simply because you prefer it, you can indulge your craving the safer way with One Degree Organics. 

Sprouted Gluten-Free Oatmeal & Cereals  

When we visited our oat farmer at River’s Edge Organics in Alberta, he informed us that the oats used in our oatmeal, granola, and flour are high in fiber and packed with essential vitamins and minerals including manganese, phosphorus, magnesium, thiamine, folate, iron, zinc, potassium, vitamin B6, and more.  

Our oatmeal is a highly nutritious meal that will provide a natural boost to kickstart your day with its simple yet delicious ingredients. If you love cereal but are unable to find gluten-free options, our Sprouted Brown Rice Cacao Crisps and Sprouted Brown Rice Crisps Cereals offer the perfect cereal crunch with added gluten-free benefits and flavor.  

Sprouted Gluten-Free Granola  

Pick and choose your gluten-free granola flavor for every day of the week. From the Honey Bergamot to our Cacao Mint, Goldenberry Honeybush and the Coconut Hibiscus Tea Infused Granola it will be hard skipping breakfast. Best part, our gluten-free, caffeine-free, and glyphosate-free granola flavors don’t stop there, delight in the cluster rich Honey Hemp, Quinoa Cacao, Vanilla Chia, and more deliciously crunchy favorites.   

All our granola breakfasts are made with sprouted oats that contain healthy doses of fiber, antioxidants, and a whole lot of flavor, this is a gluten-free treat, dessert, breakfast and on the go snack you will always want more of. 

Sprouted Gluten-Free Flours  

Our Sprouted Oat Flour is gluten-free and perfect for baking bread, pasta, cookies, and the sweet and savory dishes your gluten-free diet will love.   

For lighter flour with a nutty and mild sweet flavor, our Sprouted Brown Rice Flour is the perfect pantry staple. Our Sprouted Brown Rice Flour will have you whisking up the fluffiest pancakes and the most indulgent chocolate brownies with a gluten-free twist.  

Both of our flours are naturally gluten-free and made with grains that are grown veganically, without chemicals or animal-based fertilizers, and sprouted to maximize nutrition, digestibility, and flavor. 

While there are still many unanswered questions and myths surrounding gluten and gluten-free diets, one thing you can be certain of is our gluten-free label, which is certified under Canadian and US laws. Regardless of your recipe, breakfast, or snack-when choosing One Degree Organics, you can trust that you are fueling your body with the best.  

For new and delicious gluten-free recipes sign up for our Newsletter, or follow us on Facebook, Instagram, or Pinterest for content that will not only fill your feed with all the things you love, but the wholesome flavors you have yet to discover! 

References

The post Our Certified Gluten-Free Testing Process appeared first on One Degree Organics.

Despite the endless sourdough bread recipes online with baking videos, tutorials and cookbooks, there are limited resources detailing how to use sprouted flour in baking sourdough bread. Many have reached out to us with questions about using our sprouted flours in baking sourdough, with some wondering if it would yield the same rise, taste, and texture as compared to regular flour.

This has inspired us to reach out to some professional bakers to help answer all of these questions all in one place. Join us as we knead into everything baking enthusiasts like yourself would need to know about baking sourdough bread with the goodness of sprouted flours!

Meet Our Expert Bakers:

Klola

Baker at Sourdough_Proven

Klola began her sourdough baking journey in 2018 to take control of what she was consuming. She was tired of the extensive list of unpronounceable ingredients found- in store-bought bread and decided to explore the ancient art of bread-making. As she delved into baking, she discovered that it was her favorite hobby. She finds it therapeutic to mix, knead, wait for the dough to rise, and most importantly- enjoy the result of perfectly baked bread.

Kristyn

Owner & Baker at Old Oak Sourdough  

Kristyn is the owner & baker of Old Oak Sourdough, an organic sourdough micro-bakery in Southern California. Kristyn began baking sourdough in 2020 for her family to see if sourdough could be the answer to some of their health challenges. Getting back to real bread ingredients; organic sprouted flour, water & mineral rich salt with a proper long-fermentation was indeed the answer! Seeing the value of baking in this way was life changing & quickly Kristyn began baking for family & friends that were also struggling with gluten sensitivities & related health challenges. Over the past four years she has continued to grow in her passion for sourdough & baking for her community. What started as a couple loaves in her home oven, has increased to over 150 loaves per week out of her home-based cottage bakery. Baking sourdough has helped bring a new level of health & wellness to her family, as well as a new career & a unique way to serve her community.

Kathy

Head Baker at The Sprouted Oven

Kathy Aung has been the head baker at The Sprouted Oven for 2.5 years with more than a decade of baking experience- she has a passion for baking, is very creative, and loves transforming food into works-of-art. She finds being in the kitchen very therapeutic and specializes in baking bread and delicious pastries- which she hopes to continue doing for many years.

We would like to thank Kristyn, Klola, and Kathy for their professional opinions that helped to answer your top sourdough-related questions.

Sourdough Bread Origin

The origin of sourdough bread traces back thousands of years to the pyramid landscapes of Egypt. The historic wall paintings discovered within the ancient tombs have revealed the fermentation and bread-making processes that were first used by Egyptian locals.¹³

The internet was not around in those days, and the ingredients used in recipes were simple. Most breads baked in ancient times were made with water and flour. So, when a baker in Egypt left a flour and water mixture out in the warm desert climate while baking bread-you can imagine what thoughts must have been going through their mind when it began to double in size and ferment.

As time passed, sourdough bread spread into other parts of the world. The recipe was changed, improved, and adapted by different cultures. Eventually, sourdough became one of the most popular breads for its chewy inside, crispy outside, and tangy baking aroma

How To Make Sourdough Bread?

It’s important to remember that not everyone bakes bread in the same way, and that’s the beauty of the process. Finding what works and what doesn’t is a personal journey. The answers and opinions provided below are based on the bakers’ experiences using sprouted flours and different ingredients. Please keep in mind that your results may be different from their end results. However, the valuable insights provided in this blog could help you better understand the uses of sprouted flours when baking sourdough bread.

Perfecting the process of baking sourdough bread involves a little trial and error, so don’t be afraid to experiment. Who knows, you may discover a sourdough bread recipe that outshines all the other recipes out there.

Making A Sourdough Bread Starter

The starter is one of the most essential steps behind the perfect rise and taste of sourdough bread. The sourdough starter was an accidental discovery that improved the taste and texture of bread through fermentation.

The process of baking sourdough bread has been refined over time, with improvements made to both techniques and ingredients. Despite these changes, the main ingredient of sourdough, which is flour has remained unchanged. It plays a significant role in baking a delicious fermented loaf of sourdough bread and its the perfect ingredient question to kickstart this Q&A.

Q: Can Sprouted Flour Be Used to Make a Sourdough Starter?

Kristyn: Yes, you can easily convert your established starter by feeding it sprouted flour.  I converted my very mature bread flour-based starter over to a sprouted spelt starter and within one feeding it was very active. Daily feeding will keep it very active and strong. I find converting an established starter over to be a great way to grow a new starter, but you can also build a sprouted flour from scratch, it will just take approximately 2-4 weeks to establish it and allow the bacteria levels to balance out for baking use.  

Klola: Yes, absolutely. Sprouted flour tends to have more nutrients and enzymatic activity and can potentially help to kickstart fermentation faster.

Kathy: Yes, sprouted flour can be used in a starter. We are currently using sprouted rye flour as a rye starter for our sourdough. When we make our sourdough breads, we use 50 percent rye starter and 50 percent white flour starter.

Q: Will Sprouted Flours Change the Outcome of a Starter?

Kristyn: In my experience with using the sprouted spelt flour in my starter, it will double and be very active, however it will have a shorter peak window for use because with the sprouted flour containing the bran, germ and natural oils, these factors result in a faster fermentation.  

Image Taken By:@oldoaksourdough

Kathy: No not compared to other whole grains. Sprouted flours are easier to use and need a shorter time to ferment, they have more flavor, so the odor and rise of your starter could differ from starters made with regular flour. 

Klola: The starter may have a slightly nutty aroma from the sprouted flour. As fermentation progresses, it will develop a tangy, sour smell characteristic of mature sourdough starters. The specific aroma can also vary depending on the strains of yeast and bacteria present in the starter. Sprouted flour tends to be more absorbent, which can result in a starter with a thicker or stickier consistency.

Q: What Considerations Need to Be Made When Using Sprouted Flour in A Starter?

Klola: Fermentation rate: Keep a close eye on your starter progress and be prepared for faster fermentation. Feeding schedule: Since sprouted flour may ferment faster you may need to feed it more frequently to maintain its balance. Water absorption: Sprouted flour absorbs more water. Be prepared to adjust the hydration level to achieve desired consistency.

Kathy: The stiffer the starter mixture is, the better. When making a starter, use more flour and less water- this will slow down the fermentation process. Slowing down the fermentation process will create a nice rise in the starter and balance out the pH level in the starter. If you have a higher water ratio to flour, especially flours with less gluten, the fermentation process will speed up, resulting in a flat and lifeless starter.

Kristyn: I would recommend watching your starter closely as it reaches its peak and aim to use it right away as your “peak window” may be a shorter window compared to a strong bread flour-based starter.

Q: What Is Your Sprouted Flour Starter Recipe?

Klola: You will need 30 grams sprouted flour (sprouted wheat or sprouted spelt flour), 30 milliliters water, food scale, two glass containers and a silicone spatula.

Kathy: This is a multi-day step process. The first phase (the sponge) recipe would be 3.5 Tbs whole rye flour and ¼ cup pineapple juice.  If the starter itself has a very strong acidic smell, and has deflated, I throw out half and place the remainder in a new, clean container and add more flour and water. The ratio for the feed is 1:1 (flour and water).

All of our organic sprouted flours- are made from whole grains that are transformed into nutritional powerhouses thanks to our unique sprouting process, which locks in more nutrients and flavor and ground into the finest flour that is perfect for baking anything from sprouted sourdough bread to sprouted cookies, cakes, pies, tarts, and even your favorite breakfast muffin with ease!

The post Sourdough Bread & Sprouted Flours: Your Top Questions Answered By Experts! appeared first on One Degree Organics.

At One Degree Organics, we traveled around the world to source a superfood ingredient famously known as cacao. Why? Apart from its nutritional benefits, the organic cacao ingredient adds a rich and mouth-watering flavor to our;  Cacao Mint Tea Infused Granola, Sprouted Cacao Nib Instant Oatmeal, Sprouted Brown Rice Cacao Crips, and our Sprouted Oat Quinoa Cacao Granola. 

Join us as we explore how cacao is processed, discover the purest form of cacao, and answer nutritional questions like whether cacao is vegan, gluten-free, and caffeine-free. 

What is cacao?

Cacao is also referred to as Theobroma cacao. Theobroma, is the Latin name, given by Swedish botanist Carolus Linnaeus directly translates to ‘Food of the Gods.’ Cacao, however, comes from the Nahuatl (Aztec) word xocolatl, which means ‘bitter water.’¹⁶

How is cacao grown? A cacao tree is born from a seed found in the cacao pod; the seed will not grow if it is dry. When the cacao tree grows it produces beautiful large leaves and cacao pods. These pods contain the beans used to make cacao nibs, chocolate, paste and more.

The cacao tree produces fruit, yes you read that right. When cracking open a cacao pod, you will find a juicy fruit layer which covers the key ingredient-cacao beans. The cacao tree is also referred to as an evergreen tree since it does not shed its leaves during colder months of the year, unlike other trees.

Where is cacao grown? The cacao evergreen tree is approximately 8m in height and is grown in warmer climates like its native Central and South America region.¹⁷

How does cacao taste? Well, when harvested the pods are opened to produce the cacao fruit pulp which covers the beans. The fruity pulp is sweet and juicy, however, the bean itself holds a bitter and more intense flavor. The bean is where all the nutrients and minerals are stored.

How is cacao processed?

It is not hard to see why there are so many chocolate lovers around, but apart from its mouth-watering taste there is a lot of work that goes into harvesting the cacao pods, processing the cacao beans, and ensuring the same beloved taste is enjoyed by millions around the world.

At One Degree Organics, we travel far and wide to locate the purest ingredients, when doing so, we visit the local farms, meet the farmers who educate us on how the ingredients are grown, and processed, and taste the quality for ourselves.

One of our farm partner’s Villa Andina is in Peru, they work alongside the local cacao farmers that provide us with the superfood ingredient found in all our cacao-based products. We have been fortunate enough to shake the hands of these cacao farmers in Peru who place the utmost care in harvesting these rich beans.

After the cacao pods have been harvested, the pods are opened to collect the cacao beans. The cacao beans are unloaded at their processing facility where quality assurance checks are completed to ensure cacao beans are free from plagues. Once the cacao beans have passed the quality checks, they are fermented to produce its rich deep flavor before being processed.

Types of cacao

The cacao beans can be processed into the following products;

• Cacao beans

• Cacao nibs

• Cacao paste

• Cacao butter

• Cacao powder

• Chocolate

When it comes to the beans the main challenge is the high humidity that can be a result of heavy rain. When beans are processed, they are placed in the sun or machine dryers to achieve the right humidity and placed through sieves to obtain purity.

The cacao nibs are the first product that is obtained when processing cacao. The cacao bean is roasted or dried to obtain 4% humidity. According to our farm partner the cacao nibs found in our oatmeal’s, granolas, and cereals are the purest form of cacao.

Nibs also hold about 50%-55% cacao butter within the bean itself. Once the nibs have been formed it is then ground into smaller particles which form a cacao paste. The cacao paste contains cocoa solids and cocoa butter in their natural propositions.

The cacao paste is further refined by heating and mixing which enhances the flavor and improves the texture. The paste is then placed into molds, however, if it is being used to produce chocolate, it undergoes a tempering process.

Cacao butter is extracted from cacao beans using a hydraulic press which separates the cocoa butter from the cocoa solids. Once this is completed, the cacao butter will undergo a filtration process to ensure the butter is pure.

Cacao powder is obtained as a by-product of the cacao butter. This powder is produced by pressing out the cocoa butter from the cacao paste. When it comes to chocolate, however, cacao paste is refined even more and depending on the chocolate, sweetener, milk, and cocoa butter is added to produce the chocolate bars you love and know.

Cacao vs Cocoa

In simple terms, cacao is the raw form of cocoa. Cacao is transformed through the process of fermentation which develops the intense chocolate flavor, drying which ensures right humidity, then roasting, extracting, and grinding to produce cocoa powder.¹⁸

Are cacao nibs sweet?
Cacao beans and nibs have a more intense bitter taste, so it can be overpowering if used in natural form. Cocoa on the other hand, offers a mellower taste which is great for baking or making chocolate.

Health benefits of cacao

Cacao is a superfood filled with a rich source of nutrients and minerals that have numerous benefits. Let’s break down the ways in which cacao loves your body by discussing what the benefits of cacao really are.

Cacao nibs are a rich source of fiber, which is essential for maintaining good digestive health. And that’s not all, cacao beans are also rich in antioxidants that aid in reducing inflammation and damage to the body.
¹⁹

But wait there’s more! Cacao is one of the highest plant-based sources of magnesium. Why is magnesium important? Well, it’s the fourth most abundant mineral in the human body and magnesium deficiency is associated with cardiovascular, chronic, and inflammatory diseases. So, by consuming cacao you are providing your body with the much-needed boost of essential nutrients.²⁰

Have you ever heard of flavonoids? In simple terms, they are a group of bioactive compounds that are associated with reducing the risk of cancer, cardiovascular disease, and neurodegenerative disorder. ²¹

Chocolate, cacao, cocoa have the highest levels of flavonoids than any other food. These bioactive compounds also support the body by regulating how it digests carbohydrates, now if this is not love, I don’t know what is.

Apart from all these benefits, cacao has the power to improve mental health. The amino acid called tryptophan is found within the cacao bean. Tryptophan is a compound which is used by the body to secrete our feel-good hormone, otherwise called serotonin. So, the next time you feel stressed or blue, release some tension by enjoying the rich and bold taste of cacao. ²²

Cacao beans contain a high source of iron which is needed for producing protein for red blood cells that carry oxygen throughout the body. For vegetarians and pescatarians, cacao beans are an excellent source of iron. Cacao is not only delicious but also a superfood that can love you back with its rich benefits.

At One Degree Organics we only use cacao nibs in our products to ensure that every spoonful is packed with the beloved flavor of chocolate and the rich wholesome benefits of cacao.

Cacao nutritional facts

From cacao beans to, cacao nibs, powder, paste and chocolate, there are so many ways to enjoy this amazing ingredient. But, before you do, let’s get down to the nitty-gritty and answer the top questions about cacao.

Are cacao nibs vegan? Absolutely! Cacao is a plant-based ingredient, so if you plan to use it in its natural form, you have nothing to fear. Chocolate is made from cacao butter, powder, sugars, and milk, depending on what chocolate brand you love, and because of the milk it does not make it vegan or healthy with all the added sugar.

Is cacao gluten-free? Cacao is 100% gluten-free. Lastly, is cacao caffeine-free? Unfortunately, no. Cacao nibs contain around 4.6 mg of caffeine per spoon. But don’t worry, it’s not enough to keep you up all night.

This is how much nutritional value is in 3 spoons of cacao nibs:

Table sourced from: U.S Department of Agriculture, FoodData Central Search Results

At One Degree Organics, we take pride in sourcing our cacao with love and care. Our cacao-based products are not only delicious but also ethically sourced. If you are looking for some mouth-watering cacao recipes, look no further! We have a list of amazing Family Recipes for you to try out. And if you want to stay up to date on our latest news, recipes, products, and farmers, sign up for our newsletter today. 

References:

The post Cacao: The Organic Superfood Ingredient appeared first on One Degree Organics.

• What is Regenerative Agriculture?
• What are Regenerative Agriculture Practices and Principles?
• Regenerative Agriculture vs. Certified Organic Agriculture:
  • Is Regenerative Agriculture Organic?
  • What is Certified Organic Agriculture?
    (And is Certified Organic Agriculture Regenerative?)
  • What is Plant-based Organic Farming?
    (And What Do Plant-based Organic Farming and Regenerative Agriculture Have in Common?)
  • What is Regenerative Organic Certified Agriculture?
• Why Everyone Should Care About Healthy Soil

Regenerative Agriculture in Context:

Sustainable Solutions for a Broken Food System

The problems of modern industrial agriculture have been recognized for over a hundred years. But with growing awareness of climate change—and the significant environmental impact of conventional farming—the cry for more sustainable agriculture is louder than ever.

Alongside the established organic agriculture movement, scientists, farmers, and policy makers have explored several sustainable farming approaches as potential solutions to our broken global food system.

And from a field that includes agroecology ideas ranging from climate-smart agriculture to circular agriculture, conservation agriculture to low-input farming, regenerative agriculture has emerged as the hottest contender.

What is Regenerative Agriculture?

Although proponents and practitioners of regenerative agriculture agree on a collection of core themes, objectives, and practices, there is no legal or regulatory definition of regenerative agriculture^1,2.

Nor is there yet a unifying organization that represents a significant portion of the global regenerative agriculture community with the voice or momentum to advocate for one. (Though the international movement to change that through regional alliances is growing)³.

And the lack of a clear definition of what regenerative agriculture means is the source of greenwashing criticism⁴. As some of the world’s biggest food corporations hop on the regenerative agriculture bandwagon, vague goals and fuzzy targets offer accountability loopholes for sustainability promises made in that absence.

With no universal definition at an industry, academic, regulatory, or legal level, regenerative agriculture also has no universal approach.

Thus, regenerative agriculture is not a prescriptive agricultural method⁵ with rules for what should (or should not be) done.

Instead, regenerative agriculture farmers pick and choose from a collection of methods, ideas, and practices as they see fit based on their climate, soil type, and the mix of crops they farm—and their individual means, preferences, and goals.

Despite this, every attempt to define regenerative agriculture agrees:

Restoring / improving soil health and reversing biodiversity loss are the key drivers of every interpretation of this emerging approach to more sustainable farming^1,2.

And for most, resource management, water retention, resilience to climate change—and using soil carbon sequestration to help fight it—are also core themes.

Regenerative Agriculture Principles and Practices

Grounded in sustainability and rooted in soil health, regenerative agriculture aims to restore, enhance, and conserve soil through natural processes within a farming system.

Although every farmer is free to interpret and apply regenerative agriculture ideas to their unique needs, most draw from the following set of common principles and practices in how they manage soil health and support biodiversity^5,6:

Common Regenerative Agriculture Practices:

Manage Soil Health

• Leave soil undisturbed with zero-till / minimal-tillage practices
• Keep living roots in soil all year with cover crops
• Retain stubble and other mulch and green manure
• Increase organic matter and carbon in soil with compost, green and animal manures, biochar, and compost teas

Support Biodiversity

• Foster plant diversity through:
• • • Diverse crop rotations
    • Multi-species cover crops
    • Intercropping or companion planting

• Integrate tree crops (may include woodland pasture or other agroforestry approaches)
• Use rotational grazing and/or holistic grazing with small volume livestock
• Reduce, limit, or avoid pesticides and/or other synthetic inputs

Is Regenerative Agriculture Organic?

Regenerative agriculture is not organic farming. Unlike certified organic farming, there are no regulatory requirements or prohibitions for how regenerative agriculture is done. So, a farmer practicing regenerative agriculture may—or may not—use organic methods at their discretion.

So, it is possible to practice regenerative agriculture and still use GMOs, synthetic pesticides and fertilizers, and other methods common in conventional farming but forbidden by organic standards.

What is Certified Organic Agriculture?

While it is possible to practice regenerative agriculture along a broad spectrum, certified organic agriculture is clearly defined and follows a strict legal and regulatory framework in most countries of the world.

Organic standards prohibit the use of synthetic pesticides and herbicides, synthetic nitrogen, potassium, and phosphorous fertilizers, and GMOs. Why? To avoid harm to soil, plant, animal, environmental, and human health¹.

When you purchase certified organic food, a certified organic seal from an internationally recognized body ensures it was produced without synthetic chemicals or GMOs—whether it bears the USDA Organic, Canada Organic, Quality Assurance International, Ecocert, or another internationally recognized logo.

Is Certified Organic Agriculture Regenerative?

Although the principles of organic agriculture connect the concepts of health, ecology, fairness, and care to the practice⁷, organic certification standards focus on inputs. Specifically, what is and is not allowed.

Depending on the crop, a certified organic farmer can comply with all regulations—using no synthetic fertilizers, pesticides, herbicides, or GMOs—without making regenerative farming’s commitment to soil health.

What is Plant-based Organic (Veganic) Farming?

At One Degree Organics, we go beyond certified organic with our ingredients. Our farmer partners aren’t just certified organic—they also use plant-based organic farming methods.

Veganic (vegan organic) farming means no animal by-products—like manure, bone-, blood-, fish-, or feather-meal—are used as fertilizer. Instead, plant-based organic farmers use other methods to return nutrients and add organic matter to the soil.

And many of the methods and practices used in plant-based organic farming overlap with those used in regenerative agriculture.

What Do Plant-based Organic (Veganic) Farming and Regenerative Agriculture Have in Common?

For both veganic farming and regenerative agriculture, sustainability is profoundly connected to soil health.

Proponents of both believe the sustainability problems created by conventional agriculture and industrial monoculture farming cannot be solved by technology—or the thinking behind it that has led to depleted soil and dependence on synthetic fertilizers.

So, both approaches invest in building soil health with the belief that soil is an essential resource needed to grow healthy food, and that restoring soil biodiversity improves sustainability in farming and for the environment. (See our Soil Health Sidebar to learn why)!

To that end, plant-based organic and regenerative agriculture farmers use many of the same practices to build healthy soil naturally.

Common methods shared between plant-based organic farming and regenerative agriculture include:

• Crop rotation
  (growing nitrogen-fixing crops like clover, alfalfa, lentils, and legumes in rotation with other crops)
• Intercropping and companion planting
  (growing two or more mutually supportive crops in the same field)
• Cover crops
  (non-harvested crops planted to keep live roots in soil and left to add organic matter (green manure) to nourish a healthy soil microbiome)
• No-till or reduced-till soil management
• Plant-based compost

In addition to (and likely because of) these shared soil-building methods, both plant-based organic farming and regenerative agriculture appeal to smaller-scale, independent farmers.

These methods can require more hands-on care and time. But they are also cost-effective for family farmers with smaller plots of land where the economies of scale that justify investing in large-scale industrial farm equipment can never be realized.

And they are accessible even to smallholding farmers in developing countries who cannot afford the synthetic fertilizers conventional agriculture depends on to farm depleted soil.

The farming methods common to veganic and regenerative agriculture empower farmers like Pak Fransiskus—who grows organic cacao for Tripper, our farm partner in Bali, Indonesia—to  restore healthy soil, feed their families, and better their lives and communities.

The Convergence of Certified Organic and Regenerative Agriculture: Regenerative Organic Certified and Organic 3.0

One Degree and our plant-based organic farmer partners are not alone in our belief that certified organic standards are a starting point—not a destination.

From the Rodale Institute to IFOAM – Organics International, leaders in the organic movement who paved the way for certification now advocate for organic farming to go beyond the basics of sustainability.

Regenerative organic agriculture expands the scope of certified organic with the belief that is no longer enough to maintain resources and do no harm—we must restore soil health to ensure the future of our planet⁸.

Clearly defined by the new Regenerative Organic Certified standard which uses USDA Organic certification as the baseline, regenerative organic agriculture adds the soil health practices common to regenerative agriculture and plant-based organic farming, and layers social fairness practices into its scope.

And where Organic 2.0 established global standards and worldwide demand for organic food, Organic 3.0 agrees that it is no longer enough merely to prove what we do not do (use synthetics and GMOs)⁹.

For organic agriculture to be truly sustainable—and make a meaningful impact on the health of the planet and all the people on it—we must do what we do with purpose. Starting with the soil, and for the benefit of all.

Why Everyone Should Care About Healthy Soil

An essential and non-renewable natural resource, healthy soil is vital to ecosystems and human life¹⁰. According to the United Nations (FAO¹¹ and UNDRR):

• Soil is not only fundamental for growing crops for food, fiber, feed, and fuel—it is also a filter for clean water and a major carbon storehouse that helps regulate carbon dioxide and greenhouse gas emissions.
• Although soil erosion and degradation happen naturally, human activities—including intensive agriculture, deforestation, over-grazing, and unsustainable land use—have increased the erosion and degradation rate by up to 1,000 times.
• 33% of the Earth’s soils are already degraded. Over 90% could be degraded by 2050. And it can take up to 1,000 years to produce 2 – 3 cm of topsoil.
• Soil erosion and degradation are a major threat to global food security and can lead to a 50% loss in crop yields.

To be clear: At One Degree, our commitment to plant-based organic food is steadfast. And we applaud any approach that moves away from conventional agriculture’s dependence on synthetic fertilizers, herbicides, and pesticides, and actively works to restore soil health using regenerative methods.

Because when the health of the planet—and every person on it—depends on sustainable soil management, meaningful progress (not perfection) matters.

Read this article to learn more about our Veganic Principles and why One Degree Organics products are made with the best plant-based organic ingredients in the world.

Scroll down to sign up for our newsletter to meet our plant-based organic farmer partners and get healthy organic recipes your family will love.

And follow us on Instagram, Facebook, and Pinterest for more!

References:

[1] Rempelos, L., Kabourakis, E., Leifert, C. Innovative Organic and Regenerative Agricultural Production. Agronomy 2023, volume 13, issue 1344. Available from: https://doi.org/10.3390/agronomy13051344https://www.mdpi.com/2073-4395/13/5/1344, accessed December 18, 2023.

2 Schreefel, L, Schulte, R.P.O., de Boer, I.J.M., Pas Schrijver, A., van Zanten, H.H.E., Regenerative agriculture – the soil is the base. Global Food Security, volume 26 (2020), 100404, August 6, 2020. Available from: https://www.sciencedirect.com/science/article/pii/S2211912420300584, accessed December 20, 2023.

3 Regeneration International, Regeneration Alliances. 2019. Available from: https://regenerationinternational.org/regeneration-alliances/, accessed January 11, 2023.

4 De Sousa, A. and Afanasieva, D. for Bloomberg News, Big Food Runs Greenwash Risk Over Regenerative Farming Push. BNN Bloomberg, Investing, September 20, 2023. Available from: https://www.bnnbloomberg.ca/big-food-runs-greenwash-risks-over-regenerative-farming-push-1.1973912, accessed December 19, 2023.

5 Khangura, R., Ferris, D., Wagg, C., Bowyer, J. Regenerative Agriculture—A Literature Review on the Practices and Mechanisms Used to Improve Soil Health. Sustainability 2023, 15, 2338. Available from: https://www.mdpi.com/2071-1050/15/3/2338, accessed December 18, 2023.

6 Giller, K. E., Hijbeek, R., Andersson, J. A., & Sumberg, J., Regenerative Agriculture: An agronomic perspective. Outlook on Agriculture, volume 50, issue 1, pages 13 – 25, 2021. Available from: https://journals.sagepub.com/doi/full/10.1177/0030727021998063#table1-0030727021998063, accessed December 18, 2023.

7 IFOAM Organics International, The Four Principles of Organic Agriculture: The Principles of Organic Agriculture are Health, Ecology, Fairness and Care. International Federation of Organic Agriculture Movements (IFOAM – Organics International), 2023. Available from: https://www.ifoam.bio/why-organic/shaping-agriculture/four-principles-organic, accessed December 19, 2023.

8 Rodale Institute, Regenerative Organic Agriculture. Available from: https://rodaleinstitute.org/why-organic/organic-basics/regenerative-organic-agriculture/, accessed December 18, 2023.

9 Arbenz, M., Gould, D., and Stopes, C. on behalf of IFOAM Organics International and the Sustainable Organic Agriculture Action Network (SOAAN), Organic 3.0 for truly sustainable farming & consumption, 2^nd updated edition. 2016. Available from: https://www.ifoam.bio/sites/default/files/2020-05/Organic3.0_v.2_web.pdf, accessed December 19, 2023.

[1]⁰ United Nations Office for Disaster Risk Reduction (UNDRR), Understanding Disaster Risk: Soil Erosion: Unique identifier / Notation EN0019. UNDRR, 2021. Available from: http://www.undrr.org/quick/78513, accessed December 19, 2023.

[1]¹ Food and Agriculture Organization of the United Nations (FAO), Global Symposium on Soil Erosion: Key Messages.FAO, 2023. Available from https://www.fao.org/about/meetings/soil-erosion-symposium/key-messages/en/, accessed December 19, 2023.

The post Regenerative Agriculture vs. Plant-Based Organic Farming appeared first on One Degree Organics.

Whether you want assurance that no chemicals were used to make your morning oats, or (like us!) you believe it is important to know where your food came from—and what was done to it between our farmers’ soil and your spoon—we have good news!

One Degree Organics oats are made using simple processes from sprouting to shipping—all to make sure they are the most nutritious, highest quality, organic sprouted gluten-free oats you can feed your family.

Keep reading to learn how we make our sprouted oats at One Degree Organics!

Step 1: Visiting the Farm

Making the best organic sprouted oats begins long before a load of freshly harvested raw whole grain oats arrives at our facilities. At One Degree, acquiring organic oats is more than a commodity transaction—it starts with the relationships we build with our farmers.

Before we place our first order of oats, we look for family-run farms run by farmers who are as committed to clean, organic, plant-based ingredients as we are. We invest time and care in establishing mutually beneficial, long-lasting partnerships with all our farmers.

That’s why meeting oat farmers who share our values and enthusiasm for organic farming and visiting their farms in Northern Alberta is the first step to making One Degree Organics sprouted oats! (Learn more about how we choose our oat farmer partners here).

Step 2: Unloading the Oats

Once our farmer partners harvest their oats, our order travels by truck from their Northern Alberta farm directly to our facilities in Abbotsford, British Columbia to be unloaded.

Step 3: QA Testing (Round 1)

After a truckload of organic oats has been unloaded, our Quality Assurance team inspects the load, testing for contaminants like foreign objects or gluten-containing grains. Once QA tests prove the shipment meets our standards, the process of turning raw oats into sprouted rolled, steel cut, and quick oats begins!

Step 4: Sprouting and Cleaning

Harnessing Mother Nature’s magic and decades of research and experience sprouting whole grains, One Degree Organics’ proprietary sprouting process is the step that separates our oats from other organic gluten-free oats on the shelf.

First, we clean our freshly sprouted oats using a special two-step process. Then we sprout our oats in water that is just the right temperature and for just the right amount of time to unlock the true nutritional potential stored in each whole grain.

Step 5: Dehulling and Dehusking

Sprouted and squeaky clean, our next step is to remove the inedible hulls and husks that helped protect the whole grain oat as it grew. Dehulling, dehusking, and gentle oven drying leaves all the whole grain goodness intact as each oat continues its journey from our farmers’ soil to your spoon.

Step 6: Sorting

Next, our sprouted oats travel through an optical sorter to get rid of any stray hulls, husks, or inedible bits missed in Step 5. A high-resolution camera and quick bursts of air remove any unwanted particles with greater speed and accuracy than human eyes and hands.

Step 7: QA Testing (Round 2)

Our Quality Assurance team puts every batch through a battery of visual quality inspections, and physical and chemical tests to make sure our sprouted oats are worthy of the certifications on our packaging and will stay fresh until the Best Before date stamped on the bag. Step 7 is where we confirm our oats test below the <20 ppm gluten-free threshold and meet moisture standards to eliminate the risk of mold and other food-borne pathogens.

Step 8: Mechanical Processing

What happens next depends on whether we are making sprouted rolled oats, sprouted steel cut oats, or sprouted quick oats.

• For rolled oats, whole sprouted oats are softened with steam, rolled into flakes, then gently oven dried.
• For steel cut oats, whole sprouted oats are broken into pieces using a mechanical groat cutter.
• For quick oats, steel cut oats are steam softened, rolled into flakes, then gently oven dried—just like our rolled oats, but starting with smaller pieces of whole grain oats to make smaller flakes that cook faster.

Step 9: QA Testing (Final Round)

One last round of testing by our Quality Assurance team before packaging confirms our sprouted oats meet the highest standards. Here we test the finished oats for pathogens and heavy metals to make sure you and your family will enjoy clean, certified organic, certified gluten-free, glyphosate-free, Non-GMO Project Verified sprouted oats when you choose One Degree Organics.

Step 10: Packaging

Our oats are packed and sealed immediately after they are made to ensure peak freshness. Every batch is stamped with a source code so you can trace every bag back to the farmer who grew the oats inside—and we can live up to our commitment to total food transparency.

Step 11: Shipping

We ship our sprouted oats as soon as possible after they are processed and packaged so they are as fresh as can be when you reach for them on your favorite retailer’s shelf—so you can make your morning bowl of oatmeal or next batch of cookies with the very best ingredients.

Now that you know how we make our sprouted oats at One Degree Organics, we hope you feel as good as we do about serving them to your loved ones as we do! Still have questions? Check out our Sprouted Oats FAQs to get your top questions about sprouted oats answered.

Crave new ways to use our sprouted oats? Check out our Family Recipes section and use the Products Filter to discover delicious recipes for our organic gluten-free Sprouted Rolled Oats, Sprouted Steel Cut Oats, and Sprouted Quick Oats. Scroll down and sign up for our newsletter to get fresh inspiration delivered to your inbox every month. And follow us on Pinterest, Instagram, and Facebook to fill your favorite social feed with wholesome, organic food content from One Degree.

The post How We Make Our Sprouted Oats appeared first on One Degree Organics.

From first-time triers to long-time sprouted flour fans, One Degree Organics customers share one trait in common—they are full of smart and curious questions, and they are not shy to ask!

“What makes sprouted flour better?” and “Can I swap sprouted spelt flour for regular whole wheat flour?” are just the beginning. That’s why we’ve compiled our most asked questions into this Sprouted Flour FAQs page. So you can get all the answers you need to know about why, how, and where to use which sprouted flour to make your best baking recipes better—and have them turn out every time!

In this sprouted flour FAQs article:

• What’s the difference between:
  • Sprouted flour vs regular flour
• How to use sprouted flour:
  • Sprouted flour vs regular flour in recipes
  • Sprouted whole wheat flour vs regular whole wheat flour in recipes
  • Sprouted brown rice flour vs regular brown rice flour in recipes
  • Sprouted spelt flour vs regular whole wheat flour in recipes
  • Sprouted khorasan flour vs whole wheat flour in recipes
• How to store sprouted flour:
  • Sprouted flour shelf life and spouted flour storage instructions
• Processing sprouted flour:
  • How is sprouted flour made and processed?
• Raw sprouted flour:
  • Is sprouted flour safe to eat uncooked?
• Why you can trust One Degree Organics sprouted flours:
  • Are sprouted flours fortified or enriched?
  • Are sprouted flours bleached?
  • Are sprouted flours bromated?
  • Are sprouted flours glyphosate-free?
  • Are sprouted flours peanut- or tree nut-free?
  • Are sprouted flours gluten-free?

Sprouted flour vs regular flour

Q:  What is sprouted flour?

A:  Sprouted flour is flour made from whole grains that have been carefully sprouted to unlock all the nutrition and goodness stored inside.

You can learn all about sprouted flour—from nutritional benefits to why sprouted flour makes better bread—in our article, The Benefits of Sprouted Flour: How To Use Sprouted Flour—And Why! here.

Q: What is the difference between sprouted flour and regular flour (unsprouted flour)?

A:  To answer this question fairly, we can only compare sprouted whole grain flour to regular whole grain flour.

Why? Because refined, enriched white, or all-purpose flour is completely different from whole grain flour—sprouted or not—both in their respective nutrition facts and in how they behave in recipes.

Both regular whole grain flour and sprouted whole grain flour include 100% of the bran and germ of the grain, no matter what type of grain they are made from.

The basic difference? Sprouted flour is made from whole grain kernels that have been sprouted before milling, and regular flour is made from hard, unsprouted whole grain kernels. Sprouting softens hard grains like wheat, spelt, khorasan, and brown rice. That makes them easier to grind into a fine flour.

To learn more about why you should use sprouted flour in your favorite recipes—including the science of why sprouted flour bakes better bread—dive into our article, The Benefits of Sprouted Flour: How To Use Sprouted Flour—And Why! here.

Q:  Is sprouted flour better for you? What are the benefits of sprouted flour?

A:  Sprouted flours are beloved for their soft, silky texture, and the extra touch of tenderness they bring to recipes. But those are far from the only perks! Using sprouted flour improves baking performance, makes soft but strong doughs with rich, golden crusts, and unlocks the full nutritional potential of whole grains.

Sprouted flour nutrition

Sprouting activates enzymes that break down antinutrients—like phytates, trypsin inhibitors, and tannins—in whole grains, increasing the bioavailability of vitamins and minerals.

With less phytic acid, sprouted flour (and the sprouted whole grains used to make it) gives you more zinc, iron, magnesium, phosphorous, and B vitamins^[1] your body can absorb. At the same time, sprouting can boost the nutrition content in sprouted whole grains—and the nutritional value of sprouted flour made from them!—including antioxidant vitamins C and E, beta carotene, and polyphenols^[2],[3].

And the same process makes sprouted whole grains and sprouted flour easier to digest, too!

Learn about the health and nutritional benefits of sprouted whole grains—and why the natural germination process makes sprouted grains better for you than unsprouted grains—here.

(Everything that applies to sprouted whole grains also applies to sprouted whole grain flour. So, yes! Sprouted flour is better for you!)

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How to Use Sprouted Flour:

Sprouted flour vs. regular flour in recipes

Q:  When should I use sprouted flour vs regular flour in a recipe?

A:  You can use sprouted flour the same way you use regular whole grain flour of the same type! That means you can use One Degree Organics sprouted whole grain flours in place of regular flour made from the same kind of whole grain in all your favorite recipes.

Sprouted whole wheat flour vs. regular whole wheat flour

Sprouted whole wheat flour can be used as a direct, one-to-one swap in any recipe that calls for regular whole wheat flour.

As a family of passionate home bakers with hands-on experience, we consider One Degree Organics Sprouted Whole Wheat Flour and Whole Wheat Flour interchangeable in any recipe made with conventional whole wheat flour.

If you are new to sprouted flour and have only baked with regular all-purpose and regular whole wheat flour before, One Degree Organics Sprouted Whole Wheat Flour is the best swap to start you off!

Sprouted brown rice flour vs. regular brown rice flour

You can also swap sprouted brown rice flour in any recipe that calls for regular brown rice flour.

Note:
Because sprouted brown rice flour is gluten-free, it cannot be swapped for a gluten-containing flour without adding other ingredients.

You also can’t use sprouted brown rice flour as a one-for-one swap for an all-purpose gluten-free flour blend designed to be a cup-for-cup substitute for flours with gluten. Gluten-free all-purpose flour blends include ingredients like xanthan gum or fiber to help them bind and stretch like gluten.

One Degree Organics Sprouted Brown Rice Flour is a single ingredient gluten-free flour that is excellent in recipes like pancakes, brownies, cookies, or cupcakes that do not depend on a flour with gluten-like properties to hold it together.

Sprouted spelt flour vs. regular spelt flour

Got a recipe that calls for regular spelt flour? Sprouted spelt flour is a one-to-one swap sure to serve up delicious results!

Sprouted khorasan flour vs. regular khorasan flour vs. Kamut^® flour

Kamut^® is a trademarked name for khorasan wheat—the same grain One Degree Organics Sprouted Khorasan Flour is made from. Any recipe that calls for Kamut^® flour or regular khorasan flour will work equally well with sprouted khorasan flour.

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Sprouted spelt flour vs. whole wheat flour in recipes

Q:  Can I swap sprouted spelt flour for regular whole wheat flour?

A:  In our family’s generational experience as home bakers, we have found sprouted spelt flour is 100% swappable for recipes that call for regular whole wheat flour. From bread to muffins, anywhere you would use regular whole wheat or sprouted whole wheat flour is fair game for a cup-for-cup swap with sprouted spelt flour.

Advanced bakers who use bakers’ percentages or account for precise water saturation / dough hydration may find they need to experiment a little with sprouted spelt—but no more than you would working with a different brand or bag of any other flour you buy (which can vary from batch to batch anyway).

Otherwise, the differences between baking with sprouted spelt vs. regular whole wheat flour are subtle. Some say sprouted spelt flour is a little lighter than whole wheat. Others say One Degree Organics Sprouted Spelt Flour adds a delicate nutty taste, or a little tenderness. And there are some family recipes—like Grandpa Smith’s Spelt Bread and Buns or this versatile spelt pie and tart crust that wouldn’t taste the same made any other way.

Sprouted khorasan flour vs. whole wheat flour in recipes

Q:  Can I swap sprouted khorasan flour for regular whole wheat flour?

A:  A non-hybridized ancient grain, khorasan wheat kernels are larger and have a little less gluten than modern wheat. Sprouted khorasan flour adds a lovely golden color and a unique, almost buttery flavor to baking.

You can use sprouted khorasan as a one-to-one swap for whole wheat flour in a recipe where the whole wheat flour is paired with all-purpose flour. Cookies, muffins, cakes or breads with up to 50/50 whole wheat to all-purpose are good candidates for a sprouted khorasan flour swap.

But in true whole grain recipes—like a 100% whole wheat loaf of bread—using 100% sprouted khorasan flour may cause things to fall a little flat. Because it has less gluten (and a slightly coarser texture compared to other whole grain flours) breads made only with sprouted khorasan flour won’t necessarily have good lift or structure and tend to break easily.

Grandma Smith—cherished in our family as our best home baker when it came to bread—loved sprouted khorasan flour. She added small amounts of gluten-flour (vital wheat gluten) to her sprouted khorasan bread recipes to give it a needed boost without having to use an all-purpose flour or blend it with whole wheat flour.

We recommend pairing sprouted khorasan flour with lighter flours, using recipes designed for this unique ingredient, or being prepared to experiment your way to your own secret recipe that lets its best features shine through.

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Sprouted flour shelf life and sprouted flour storage instructions:

Q:  How should I store sprouted flour?

A:  As with most whole grain pantry staples, the best way to store sprouted flour is in an air-tight container. You can store One Degree Organics Sprouted Whole Wheat Flour, Sprouted Spelt Flour, Sprouted Khorasan Flour, or Sprouted Brown Rice Flour in their resealable bag. Or you can transfer them to any glass, metal, ceramic, or plastic container that has a tight-fitting lid and fits in your pantry.

Best Before Date Tip for Container Storage of Sprouted Flour:

If you prefer to store your flour in an air-tight container rather than in the resealable bag, cut out the small section of the bag with Best Before date stamped on it before you recycle the packaging. Then tape it on your container (or toss it in with the flour!) so you don’t have to remember how long it has been in your pantry.

Q:  Should I store sprouted flour in the fridge?

A:  From the date of manufacture, One Degree Organics sprouted flours are shelf stable at room temperature for one year. You do not need to store our sprouted flours in the fridge to keep them fresh!

But storing sprouted flour in your fridge or freezer won’t hurt it! So, if you live in a climate that is hot and humid, go ahead and store your sprouted flour in an air-tight container in your fridge or freezer if you like (and have room!).

Q:  How long does sprouted flour last once the bag is opened?

A:  From the date of manufacture, One Degree Organics sprouted flours have a shelf-life of 12 months. Stored in a properly sealed bag or air-tight container, our sprouted flours are guaranteed good until the Best Before date stamped on the bag.

How long sprouted flour lasts once you open the bag depends both on how it was stored after the bag was opened, and how close to the Best Before date the bag was opened.

Climate and storage conditions can impact how long sprouted flour stays fresh. If you live somewhere hot and humid, and your storage container has a loose-fitting lid or you left the bag unsealed after the bag was opened, sprouted flour may not stay fresh as long.

As with most foods, the Best Before date is not an expiry date. It is the date to which One Degree Organics can guarantee freshness. Stored correctly in an air-tight container, your sprouted flour may be usable for many weeks or months beyond the Best Before date.

Q:  Does sprouted flour go bad?

A:  Yes. All types of flour—sprouted, unsprouted, wheat, spelt, or from any other grain—will eventually spoil because of age, how they were stored, or both.

How can you tell if sprouted flour has gone bad?

Smell it! No matter which grain it is made from, fresh flour either has no odor, or has a pleasant neutral or faint nutty aroma. Whether it is sprouted or not, any kind of flour that has spoiled will have a rancid smell. Depending on the type of flour (and how spoiled it is!), some describe the smell of flour that has gone bad as musty, stale, or sour, while others say it smells like playdough or papier mâché paste that’s been left to sit too long.

Other sure signs the flour in that un-labeled jar or half-empty bag at the back of the pantry—sprouted or otherwise—is better off in the compost bin than in your baking?

• • Color changes (do not use technicolor flour—whole grain flours should be some shade of light brown, beige, or tan, not green!)
  • Clumps (flour should be smooth and powdery; lumps and clumps mean there is moisture in the flour)
  • Bugs (pantry moths, weevils, or any other creatures do not belong in flour!)

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How is sprouted flour made and processed?

Q:  How are One Degree Organics sprouted flours made?

A:  Sprouted or unsprouted, whole grain flours all use some kind of mechanical process to break up the kernels and grind them into flour you can bake with. One Degree Organics sprouted flours all begin by giving our organic whole grains a cleansing shower followed by a long, relaxing bath in a sprouting tank.

Once the grain begins to sprout, we gently oven dry them. Then our team of milling experts grinds our sprouted grains with a hammer mill or stone mill until they reach the smooth, silky texture that makes our sprouted flours extra special.

To learn more about how our sprouted flour is made, scroll to the How is Sprouted Flour Made? section of our article “The Benefits of Sprouted Flour: How to Use Sprouted Flour—And Why!” here.

Q:  Are One Degree Organics sprouted flours whole grain?

A:  Yes! All One Degree Organics sprouted flours—sprouted spelt flour, sprouted whole wheat flour, sprouted khorasan flour, and sprouted brown rice flour—are whole grain flours. They contain all parts of the whole grain, including the nutrient dense, fiber-rich bran and protein-rich germ.

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Raw flour: Is sprouted flour safe to eat uncooked?

Q:  One Degree Organics sprouted flour packaging says, “Product not intended for raw consumption.” Why?

A:  Most flour you buy in the baking aisle—whether sprouted organic or regular conventional, whole grain or all-purpose, bleached or unbleached—is raw.

Like all foods grown outdoors where wildlife roam and birds fly free, grains can be exposed to harmful bacteria in the field—even when they’re grown with the utmost care using the plant-based organic farming methods One Degree Organics farmer partners practice.

Standard flour processing steps like grinding and milling do not kill bacteria like Escherichia coli (E. coli) and Salmonella that can cause food poisoning.

And although the grains we use to make our sprouted flours are carefully washed then gently oven dried after we sprout them, the temperature we use (below 108 degrees F (42 degrees C)) to deactivate enzymes and stop the sprouting process is not high enough to make our flours safe to eat raw.

Further, although we uphold all standard microbiological testing protocols, sample testing cannot guarantee an entire production lot of flour is pathogen free. And this is as true in One Degree Organics’ sprouted flour processing facilities as it is for any manufacturer of flour in North America.

Both US FDA and Health Canada food safety guidelines recommend against eating raw flour^[4],[5] for good reason—dozens of flour-related cases of foodborne illness are recorded every year.

Because many people grew up licking the beaters and sneaking bits of raw cookie dough without knowing the risk, we include the statement “Product not intended for raw consumption” on our sprouted flour packaging as a reminder that we care about you and your family’s health.

(And your safety is worth waiting until your cookies and cakes are baked to sample your wares!)

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Why you can trust One Degree Organics sprouted flours:
Unbleached and unbromated sprouted flour, glyphosate-free sprouted flour, which sprouted flours are gluten-free, peanut-free, or tree nut-free, and our certifications

Q:  Are One Degree Organics sprouted flours fortified or enriched?

A:  No. Unlike refined white flours—which lose a lot of nutrition when the germ and bran are removed during processing—neither the United States or Canada require whole grain flours to be fortified or enriched with B vitamins, iron, or folic acid.

You will only find one ingredient on each of our single grain sprouted flours. And every gram of nutrition you get from One Degree Organic sprouted flours comes directly from the sprouted whole grain itself.

Q:  Are One Degree Organics sprouted flours bleached?

A:  No. From delicate tan to the faintest pastel tints of browns and golds, our sprouted flours get their subtle off-white color directly from the grains they are made from. Nothing is added or taken away during processing, and no chemicals are used to make them lighter, whiter, or otherwise alter their natural beauty.

Q:  Are One Degree Organics sprouted flours bromated?

A:  No. In the United States, some manufacturers treat or enrich their flour with potassium bromate to improve dough elasticity and produce a higher rise in products baked with them.

One Degree Organics sprouted flours are not bromated and will never be.

And not just because potassium bromate—shown to be genotoxic and identified as a human health hazard—is banned as a food additive in Canada, the EU, the UK, and many other countries.

Our commitment to total food transparency and using only clean, organic ingredients is incompatible with additives like potassium bromate—whether they are legal or not.

But when it comes to sprouted flour, there is another compelling reason to add on top of never compromising our belief in organic, plant-based, whole food ingredients—sprouted flours already do all the things bromated flours are supposed to do better, no additives required.

Studies of bread made from sprouted whole wheat flour—or even with a blend of sprouted and unsprouted flour—show that sprouted flour increases dough strength and loaf height, improves loaf volume, and produces bread with a softer crumb^[6],[7].

Mother Nature’s perfection is tough to beat.

Are sprouted flours glyphosate-free?

Q:  Are One Degree Organics sprouted flours tested for glyphosate?

A:  Glyphosate is an herbicide used on conventional grain crops from wheat to oats. Because One Degree Organics sprouted flours are certified organic, glyphosate cannot be used when the grains we use to make them are grown or harvested. But glyphosate can drift from other farms and contaminate groundwater. That’s why we go above and beyond to ensure our sprouted flours are glyphosate free.

All One Degree Organics sprouted flours are tested for glyphosate and certified glyphosate free.

Q:  Who certifies One Degree Organics sprouted flours glyphosate-free?

A:  To ensure the sprouted whole wheat flour, sprouted spelt flour, sprouted khorasan flour, and sprouted brown rice flour we make with them are free from glyphosate, we have our whole grains third-party tested and BioChecked Non-Glyphosate Certified. You can find the BioChecked Non-Glyphosate Certified logo next to the Non-GMO Project Verified stamp on the front of all our new flour packaging, along with our own glyphosate-free icon.

Are your sprouted flours tested for allergens?

Q:  Are One Degree Organics sprouted flours peanut- or tree nut-free?

A:  Yes! All our sprouted flours are proudly made in a peanut-free facility, so you can be confident One Degree Organics Sprouted Whole Wheat Flour, Sprouted Spelt Flour, Sprouted Khorasan Flour, and Sprouted Brown Rice Flour are peanut-free!

In addition to being peanut-free, One Degree Organics Sprouted Brown Rice Flour is also made in a tree nut-free facility. Our Sprouted Brown Rice Flour is the only sprouted flour in our collection that is both peanut- and tree nut-free.

(One Degree Organics Sprouted Whole Wheat Flour, Sprouted Spelt Flour, and Sprouted Khorasan Flour are peanut-free, but made in a facility that also handles tree nuts).

For full allergen details for our other products, including our other flours, please read the answer to “Are One Degree Organics products peanut- and/or tree nut-free?” on our general FAQ page.

Are any of your sprouted flours gluten-free?

Q:  Which One Degree Organics sprouted flours are gluten-free?

A:  Although we have many gluten-free products in other categories, One Degree Organics Sprouted Brown Rice Flour is the only certified gluten-free flour in our collection.

Q:  How do you make sure One Degree Organics Sprouted Brown Rice Flour is gluten-free?

A:  All rice is naturally gluten-free. Unlike oats which call for extra care including geographic and mechanical separation before processing, the organic rice we use to make our sprouted brown rice flour is simply sprouted and processed on dedicated gluten-free production lines. Then we test the finished flour using the gold standard ELISA test to make sure it meets the US and Canadian standard of less than 20 ppm of gluten required by all major gluten-free certification programs.

Q:  Who certifies One Degree Organics Sprouted Brown Rice Flour gluten-free? What gluten-free certifications do you use for your sprouted brown rice flour?

A:  One Degree Organics Sprouted Brown Rice Flour is certified through Gluten-free Certification Program, Beyond Celiac, and the Canadian Celiac Association, depending on the country of sale. These organizations rigorously test and certify our gluten-free products—including our sprouted brown rice flour—using sensitive gluten detection methods.

One Degree Organics Sprouted Brown Rice Flour is a safe and delicious choice for those with celiac disease or gluten sensitivities.

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References

^[1] Lemmens, E., Moroni, A., Pagand, J., Heiraut, P., Ritala, A., Karlen, Y., Le, K.A., Van den Broeck, H., Brouns, F., De Brier, N., Delcour, J., Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review. Comprehensive Reviews in Food Science and Food Safety, 12 Dec. 2018. Available from: https://onlinelibrary.wiley.com/doi/full/10.1111/1541-4337.12414, accessed December 4, 2019.

^[2] Benincasa P., Falcinelli B., Lutts S., Stagnari F., Galieni A.. Sprouted Grains: A Comprehensive Review. Nutrients. 2019; 11(2):421. Available from: https://www.mdpi.com/2072-6643/11/2/421/htm, accessed December 4, 2019.

^[3] Žilić, S., Basić, Z., Šukalović, V., Maksimović, V., Jankovic, M., Filipović, M., Can The Sprouting Process Applied To Wheat Improve The Contents Of Vitamins And Phenolic Compounds And Antioxidant Capacity Of The Flour? International Journal of Food Science & Technology. 49. 1040-1047 10.1111/ijfs.12397, 2014. Available from: https://www.researchgate.net/publication/260802955_Can_the_sprouting_process_applied_to_wheat_improve_the_contents_of_vitamins_and_phenolic_compounds_and_antioxidant_capacity_of_the_flour, accessed June 17, 2020.

^[4] United States Food & Drug Administration, Handling Flour Safely: What You Need to Know. FDA.gov, May 5, 2022. Available from: https://www.fda.gov/food/buy-store-serve-safe-food/handling-flour-safely-what-you-need-know, accessed March 14, 2023.

^[5] Health Canada, Safe Handling of Flour. Canada.ca/en/health-canada, 2021-01-04. Available from: https://www.canada.ca/en/health-canada/services/general-food-safety-tips/safe-handling-flour.html, accessed March 14, 2023.

^[6] Cardone, G., D’Incecco, P., Pagani, M. A., Marti, A., Sprouting improves the bread-making performance of whole wheat flour (Triticum aestivum L.). Journal of the Science of Food and Agriculture, Volume 100,6: 2453-2459, February 6, 2020. Available from: https://air.unimi.it/retrieve/handle/2434/727156/1450426/Cardone%20et%20al.%202020_Sprouting%20improves%20the%20bread-making%20performance%20of%20whole%20wheat%20flour_pre-print.pdf, accessed September 27, 2021.

^[7] Poudel, R., Finnie, S., & Rose, D. J., Effects of wheat kernel germination time and drying temperature on compositional and end-use properties of the resulting whole wheat flour. Journal of Cereal Science, Volume 86, March 2019 p 33 – 40. Available from https://www.sciencedirect.com/science/article/abs/pii/S0733521018306994?via%3Dihub, accessed September 27, 2021.

The post Sprouted Flour FAQs: Questions & Answers About Sprouted Flour appeared first on One Degree Organics.

Your Top Questions About Sprouted Rolled Oats, Sprouted Steel Cut Oats, and Sprouted Quick Oats—and the Answers to Go With Them

At One Degree Organics, we get a lot of questions about sprouted oats. Frequently asked questions range from “What does sprouted oats mean?” to “Do I have to cook sprouted oats differently than regular oats?” to “Why are sprouted oats better?” and dozens of smart and curious questions in between.

That’s why we’ve gathered our top sprouted oats questions here—in our Sprouted Oats FAQs—so you can find all the answers you need to know on why you should choose sprouted oats, which style of sprouted oats is best for the recipe you want to make, how to cook sprouted oats, how to store sprouted oats, and more!

Because we love sprouted oats, and we want you to have all the information, answers, and insight to fall in love with our organic sprouted oats, too!

In this sprouted oats FAQs article:

• What’s the difference between:
  • Sprouted oats vs unsprouted oats
  • Sprouted rolled oats vs sprouted steel cut oats
  • Sprouted rolled oats vs sprouted quick oats
• How to cook sprouted rolled oats, sprouted steel cut oats, and sprouted quick oats:
  • Sprouted rolled oat cooking directions
  • Sprouted steel cut oat cooking directions
  • Sprouted quick oat cooking directions
  • Sprouted oats for overnight oats
  • Using sprouted oats instead of regular oats
• How to store sprouted oats: 
  • Sprouted oat shelf life and sprouted oat storage instructions
• Growing and processing:
  • How are sprouted oats made and processed?
• Raw vs uncooked sprouted oats:
  • Are sprouted oats safe to eat uncooked?
• Why you can trust One Degree Organics sprouted oats: 
  • Are sprouted oats naturally gluten-free?
  • Are sprouted oats glyphosate free?
  • Are sprouted oats peanut- and tree nut-free?

Sprouted oats vs unsprouted oats

Q:  What is the difference between sprouted oats and regular oats (unsprouted oats)?

A:  All whole grain oats—sprouted oats or unsprouted oats—are filled with cholesterol-lowering, heart-healthy beta-glucan oat fiber^[1]. But are sprouted oats the same as regular oats? No. Sprouted oats are healthier! Sprouted oats are higher in magnesium^[2] and GABA^[3], and lower in antinutrient phytates^[4] which makes other vitamins and nutrients more bioavailable. And sprouted oats are higher in protein and insoluble fiber, too^[5].

What makes sprouted rolled oats different from regular rolled oats? (Or sprouted steel cut oats different from regular steel cut oats?) And why are sprouted oats better? The answer comes down to a single step: sprouting.

Q:  How does sprouting make sprouted oats better?

A:  While all the basic processing steps that take freshly-harvested oats from field to a bag of rolled oats or steel cut oats are the same, sprouting is the step that makes the difference. Sprouting oats activates endogenous enzymes in the grain, helping to break down proteins, starches, and fiber into forms that are easier to digest—and easier for your body to use.

Q:  What are the benefits of sprouted oats?

A:  Why eat sprouted oats? To learn more about the benefits of sprouted oats—and why sprouted oats are better for you—check out our article “Sprouted Grains: The Benefits of Sprouting—Everything You Need to Know” (read the whole thing, or scroll to the How Sprouting Brings Out the Best in Our Favorite Whole Grains section to get to the sprouted oats part).

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Sprouted rolled oats vs sprouted steel cut oats

Q:  What is the difference between sprouted rolled oats and sprouted steel cut oats?

A:  Here’s how sprouted rolled oats vs sprouted steel cut oats are made:

No matter what style of sprouted oats you choose, all sprouted oats start the same way. After a batch of oats passes a first round of quality checks, they are rinsed before they are soaked and sprouted using One Degree Organics’ proprietary sprouting process. Once they’re sprouted, the oats are stabilized with steam, and the hard, inedible husk (or hull) is removed, and the oats are dried, cleaned, and sorted before they go on to the next step to become sprouted rolled oats or sprouted steel cut oats.

For sprouted rolled oats, cleaned and dried sprouted whole oats are gently steamed a second time to soften them, then put through a roller to get the classic old-fashioned oat shape.

For sprouted steel cut oats, cleaned and dried sprouted whole oats are run through a groat cutter (sometimes called a granulator) with steel blades to get the coarse texture steel cut oats are known for.

How to use sprouted rolled oats vs sprouted steel cut oats

Just like regular oats, each style of sprouted oats has a unique texture and cook time that makes rolled oats the best choice for some recipes, and steel cut oats better for another. Whether you choose sprouted rolled oats or sprouted steel cut oats depends on what you are making with them!

What to make with sprouted rolled oats:
How to use sprouted rolled oats in baking and breakfast recipes

Sprouted rolled oats have the classic rolled oat texture beloved by bakers. Sprouted rolled oats hold their shape in batters and can be cooked or baked into a range of chewy or crispy textures, just like regular rolled oats. Use sprouted rolled oats in cookies, muffins, bars, bread, fruit crisps or crumbles, granola, baked oatmeal, overnight oats, or any sweet or savory recipe that calls for rolled oats or old-fashioned oats.

Use sprouted rolled oats to make oatmeal with more texture than oatmeal made with near-instant quick oats, and with faster cooking time than heartier steel cut oats.

What to make with sprouted steel cut oats:
How to use sprouted steel cut oats in breakfast and other recipes

Sprouted steel cut oats have the same texture of regular steel cut oats. Because the oat groats are simply chopped, the thicker grain size of sprouted steel cut oats means they take longer to cook compared to sprouted rolled oats and have a chewier texture.

Prized in hearty oatmeal and porridge recipes, you can use sprouted steel cut oats to make savory, risotto-inspired meals and other satisfying dishes. Use sprouted steel cut oats in any recipe that calls for regular steel cut oats or Irish oats.

Sprouted rolled oats nutrition vs sprouted steel cut oats nutrition

Q: Are sprouted steel cut oats better for you than sprouted rolled oats?

A: Because they are made from the same sprouted whole oat grain, all sprouted oats—sprouted steel cut, sprouted rolled oats, or sprouted quick oats—are nutritionally equal. All sprouted oats are steamed and gently oven dried. The only difference is the shape and thickness of the finished product and how long they take to cook. Gram for gram, all sprouted oats have the same nutrition.

Q:  If all styles of sprouted oats are nutritionally equal, why do sprouted steel cut oats have a smaller serving size?

A:  All styles of sprouted oats are made from the same sprouted whole grain oats. After they are sprouted, steamed, dried, and the inedible husks are removed, the only difference between sprouted rolled oats and sprouted steel cut oats or sprouted quick oats is the shape and particle size of the final product.

Nutritionally, nothing more or less is lost in processing, whether sprouted whole oats are chopped with a steel blade or rolled into flakes. So your choice of sprouted oat styles is simply a matter of what you are making with them, how much time you have to cook, or what texture you prefer in your recipe. (Keep reading to the next question to learn why the serving sizes are different).

Q:  Why are there more calories in a serving of sprouted steel cut oats than in a serving of sprouted rolled oats or sprouted quick oats?

A:  Serving sizes for packaged foods are dictated by US FDA and CFIA nutrition labeling regulations, based on the amount typically eaten in one sitting. Because rolled oats and steel cut oats tend to be prepared differently, the serving size for steel cut oats shown on our nutrition facts panel is larger (45 g serving for steel cut oats vs 35 g servings for rolled oats and quick oats).

Compared gram-for-gram, the nutrition and calorie values for sprouted steel cut oats vs sprouted rolled oats vs sprouted quick oats are virtually identical. And that means you can enjoy whatever style of sprouted oats you like best or feel like making any day of the week!

Q:  Are sprouted steel cut oats healthier?

A:  Compared to regular unsprouted steel cut oats, yes—because they are sprouted! But compared to other sprouted whole grain oats, sprouted steel cut oats are just as healthy and nutrient dense gram-for-gram as sprouted rolled oats and sprouted quick oats.

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Sprouted rolled oats vs sprouted quick oats

Q:  What is the difference between sprouted rolled oats and sprouted quick oats?

A:  All sprouted oats start the same way, whether they become sprouted rolled oats or sprouted quick oats. Once a batch of fresh oats clears its first round of quality checks, the oats are rinsed before we soak and sprout them using One Degree Organics’ proprietary sprouting process. Once the oats have sprouted, they are steam stabilized, and dehulled to remove the hard, inedible husk. Then the sprouted oats are dried, cleaned, and sorted before they are ready to be processed into sprouted rolled oats or sprouted quick oats.

For sprouted rolled oats, clean and dry sprouted whole oats get a second round of gentle steaming to soften them so they can be put through a roller to get the classic old-fashioned oat shape.

Sprouted quick oats begin with sprouted steel cut oats! First, cleaned and dried sprouted whole oats go through the steel blades of a groat cutter (sometimes called a granulator) to break the groats into the signature steel cut oat shape. To turn sprouted steel cut oats into sprouted quick oats, the sprouted steel cut oat pieces are steamed a second time—just like the whole sprouted oats used to make rolled oats—so they’re soft and ready to go through the roller. The result? Smaller quick oat style sprouted oats for speedy cooking!

How to use sprouted rolled oats vs sprouted quick oats

Each style of sprouted oats has a unique texture and cook time that makes sprouted rolled oats the best choice for some recipes and sprouted quick oats the best choice for another—just like regular oats! So, choosing sprouted rolled oats or sprouted quick oats simply depends on what you want to make with them!

What to cook with sprouted rolled oats:
How to use sprouted rolled oats in your favorite breakfast and baking recipes

Sprouted rolled oats have the classic rolled oat texture beloved by bakers. Sprouted rolled oats can be cooked or baked into a range of chewy or crispy textures and hold their shape in batters the same way regular rolled oats do. Use sprouted rolled oats in cookies, fruit crisps or crumbles, bake them in your favorite muffins, bread, granola, or baked oatmeal, use them to make overnight oats or oat milk, or in any sweet or savory recipe that calls for regular rolled oats or old-fashioned oats.

Use sprouted rolled oats to make oatmeal that cooks faster than hearty steel cut oats but have more time than the near-instant speed of quick oats.

What to make with sprouted quick oats:
How to use sprouted quick oats in baking, batters, and other recipes

Sprouted quick oats have the same texture of regular quick oats. The smaller flakes of sprouted quick oats mean this style cooks faster than either sprouted rolled oats or sprouted steel cut oats. And you get a smoother, creamier spoonful when you use sprouted quick oats for your morning oatmeal or porridge.

Use sprouted quick oats any time you need oats at near-instant speed or want to add the goodness of oats to a dish, but don’t want the heartier texture of sprouted rolled oats. Sprouted quick oats disappear deliciously into smoothies, crepe or pancake batters, energy balls, bites, or bars, crackers, or delicate crusts where subtle, smooth, or soft texture is the name of the game. Use sprouted quick oats in any recipe that calls for quick oats or unflavored and unsweetened instant oats.

Sprouted rolled oats nutrition vs sprouted quick oats nutrition

Q:  Are sprouted rolled oats better for you than sprouted quick oats?

A:  All sprouted oats—sprouted rolled oats, sprouted quick oats, or sprouted steel cut oats—are nutritionally equal because all styles of oat are made from the same sprouted whole oat grain.
Whether your recipe calls for sprouted rolled oats, you prefer the speed of quick oats, or you crave a bowl of hearty sprouted steel cut oatmeal, all sprouted oats are sprouted, steam stabilized, dehulled, and gently oven dried before they take their finished form through gentle heat and mechanical processing steps. The only difference between each style of sprouted oat is the shape and thickness of the finished product and how long they take to cook.

Gram for gram, all sprouted oats offer the same nutrition—so you can choose sprouted rolled oats vs sprouted quick oats knowing you’re getting the same nutrient dense whole grain oat goodness in every bite.

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Sprouted oat cooking instructions: How to cook sprouted rolled oats, sprouted steel cut oats, and sprouted quick oats

Q:  How do I cook sprouted oats?

A:  Whether you choose our sprouted rolled oats, sprouted steel cut oats, or sprouted quick oats, One Degree Organics Sprouted oats cook just like regular oats of the same style. You can cook sprouted oats on the stove, in the microwave, in a pressure cooker or instant pot, or in a rice cooker using the same oat-to-water ratios and cooking directions you’d use for regular, unsprouted oats.

When it comes to oats, there may be as many ways to make a perfect bowl as there are cooks to make one. But if you don’t have a go-to recipe, or you threw out the bag with the cooking directions, you’ll find our favorite versions of how to cook sprouted oats of every style below. Choose your sprouted oat style and method and get cooking!

Sprouted rolled oat cooking directions

Q:  How to cook sprouted rolled oats on the kitchen stove

A:  Follow the simple instructions we include on our package to cook perfect sprouted rolled oats on the stovetop every time. Here are the basic ingredients you need to make sprouted rolled oatmeal as a healthy and delicious breakfast:

• 3/4 cup water
• 1/3 cup sprouted rolled oats
• Pinch of salt

Add the pinch of salt to a pot of water and bring to a boil over medium heat. Stir in sprouted rolled oats let them simmer for 5 – 8 minutes or until they reach your desired tenderness, stirring regularly so they don’t stick to the bottom.

Once cooked, remove the saucepan from the heat and let the oats sit for a minute or two before serving. Top with your favorite ingredients like fruit, nuts, or maple syrup and enjoy!

Q:  How to cook sprouted rolled oats in the microwave

A:  For a quick and easy way to cook sprouted rolled oats, try using your microwave. Gather the following ingredients to make microwave sprouted rolled oatmeal:

• 1/3 cup sprouted rolled oats
• 1/3 cup water

Follow these simple steps to cook perfect sprouted rolled oats in the microwave every time. Grab a microwave-safe bowl and combine your sprouted rolled oats with the water—be sure to use a large bowl because the oats will expand as they cook.

Stir the mixture well, then microwave on high for about 2 minutes or until the oats have reached your desired consistency. (Cooking time may vary as not all microwaves have the same power output—add more time in 30-second increments to avoid overcooking).

Once the oats are cooked, remove the bowl from the microwave and let them sit for a minute or two before serving. Top with your favorite ingredients like berries, seeds, or your favorite plant-based sweetener.

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Sprouted steel cut oat cooking directions

Q:  How to cook sprouted steel cut oats on the kitchen stove

A:  To cook sprouted steel cut oats on the stovetop, you’ll need:

• 1 cup sprouted steel cut oats
• 2 cups water
• Pinch of salt

Combine sprouted steel cut oats, water, and salt in a medium saucepan. Place saucepan on stove over medium heat and bring mixture to a boil, stirring occasionally.

Reduce heat to low and simmer uncovered, stirring occasionally, for 20 – 25 minutes or until oats are tender and have absorbed most of the water. Remove from heat and let your stovetop sprouted steel cut oatmeal sit for a few minutes before serving. 

Top your stovetop sprouted steel cut oatmeal with seeds, nuts, fruit, or whatever you like and enjoy!

Q:  How to cook sprouted steel cut oats in the microwave

A:  Enjoy sprouted steel cut oats in minutes using your microwave and these simple instructions. To cook sprouted steel cut oats in the microwave you will need:

• 1 cup sprouted steel cut oats
• 2 cups water
• Pinch of salt

Combine your ingredients in a large microwave-safe bowl. Make sure to use a large enough bowl as sprouted steel cut oats will expand quite a bit in the microwave.

Stir to combine, microwave on high for 5 minutes, stir, and microwave for an additional 3 – 5 minutes or until oats are tender and have absorbed most of the water. (Cooking time may vary depending on the power-rating of your microwave. As your steel cut oats get closer to being cooked to the texture you prefer, add more time in 30-second increments).

Let oats sit for a few minutes before serving, top your microwave sprouted steel cut oatmeal as you like it, and enjoy.

Q:  How to cook sprouted steel cut oats in a rice cooker

A:  You can use a rice cooker’s porridge setting to cook sprouted steel cut oats with none of the pot-watching fuss of the stove or even the microwave. Even better? If your rice cooker has a timer, set it before bedtime to wake up to a hearty bowl of sprouted steel cut oats waiting for you!

To cook sprouted steel cut oats in a rice cooker, gather the following ingredients:

• 1 rice cooker cup sprouted steel cut oats (3/4 cup / 180 ml in standard kitchen measures)
• 3 ½ rice cooker cups water (2 2/3 cups / 630 ml in standard kitchen measures)

Add your ingredients to the rice cooker, select the porridge setting, and turn it on (or set the timer for the morning!). When the rice cooker completes its cooking cycle, stir the oats and let oats sit for a few minutes before serving your rice cooker sprouted steel cut oatmeal with your favorite toppings.

Tip: Rice cooker sprouted steel cut oats are tasty plain, but you can also add berries, diced mango, apples, or other fruit, and seasonings like vanilla or cinnamon to the pot before cooking to really seal in the flavor.

Q:  How to cook sprouted steel cut oats in an Instant Pot

A:  Cooking sprouted steel cut oats in an Instant Pot or automated pressure cooker is a quick and easy way to prepare a healthy breakfast. Gather up the following ingredients to make Instant Pot sprouted steel cut oatmeal:

• 2 cups sprouted steel cut oats
• 4 cups water
• Pinch of salt

Add your ingredients to the Instant Pot and make sure the release valve is in the “Sealing” position. Cover with the lid and lock. Cook on high pressure for 6 minutes, then allow pressure to naturally release for 15 minutes. Allow oats to sit up to 10 minutes before serving to make sure the water is completely absorbed.

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Sprouted quick oat cooking directions

Q:  How to cook sprouted quick oats on the kitchen stove

A:  Making sprouted quick oats on the stove is easy to do with these step-by-step instructions. To cook sprouted quick oats on the stovetop, you need three basic ingredients:

• 1 cup sprouted quick oats
• 1 ½ cups water
• Pinch of salt

Mix your ingredients into a medium saucepan and bring to a boil, then reduce heat and simmer, stirring occasionally, for 5 – 7 minutes or until oats are tender.

Let your sprouted quick oats oatmeal sit for a few minutes before serving, and top with your favorite fruits, berries, or nuts.

Q:  How to cook sprouted quick oats with hot water or hot non-dairy milk

A:  Our sprouted quick oats can be cooked with the same just-add-water instructions as our flavored Instant Oatmeals. You can them using either hot water or hot non-dairy milk. Here are the ingredients you need to make oatmeal with sprouted quick oats using only hot water or hot plant-based milk:

• 1/3 cup sprouted quick oats
• ½ cup hot water or hot plant-based milk

To cook sprouted quick oats with hot water or hot non-dairy milk, pour oats into a small bowl and add hot water or hot non-dairy milk (your preference). Stir well and let stand for 3 minutes. Stir again and enjoy this simple and delicious breakfast option with your favorite oatmeal toppings.

Q:  How to cook sprouted quick oats in the microwave

A:  You can cook sprouted quick oats in the microwave—and it only takes a minute! All you need to make microwave sprouted quick oat oatmeal is:

• 1/3 cup sprouted quick oats
• ½ cup water or non-dairy milk

To cook sprouted quick oats in the microwave, pour oats into a small bowl and add your choice of water or non-dairy milk. Stir well and microwave on high for about 1 minute. Stir again and enjoy!

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What sprouted oats should I use for overnight oats?

Q:  Can I use sprouted rolled oats to make overnight oats?

A:  Yes! Sprouted rolled oats are an excellent choice for any overnight oats recipe. Make a few jars of overnight oats with sprouted rolled oats for busy weekday mornings and start your day with a wholesome, no-cook breakfast with all the nutritional goodness of oats.

Basic overnight oats offer a blank canvas for toppings and fillings that add flavor and variety to a creamy, plant-based base with a soft but satisfying oaty texture. Start with:

• 1/2 cup sprouted rolled oats
• 1 cup plant-based milk
• 1 Tbsp maple syrup (or another plant-based sweetener you like, to taste)

Mix all ingredients in a jar or container with a lid and place in the fridge overnight. In the morning, top your sprouted rolled oats overnight oatmeal with fresh fruit, nuts, non-dairy yogurt, or a handful of granola and enjoy!

You can swap the sweetener for mashed banana, add a tablespoon of chia seeds to your mix, or add vanilla, cinnamon, or a pinch of salt for extra flavor. Check out this Overnight Oatmeal Parfait recipe for inspiration!

Q:  Can I use sprouted quick oats to make overnight oats?

A:  Yes, you can make overnight oats with sprouted quick oats! Compared to overnight oatmeal made with sprouted rolled oats that bring tender chew and texture the table, sprouted quick oats make a smooth and creamy batch of overnight oats that’s sure to please.

To make overnight oats from sprouted quick oats, start with this simple base recipe:

• 3/4 cup sprouted quick oats
• 1 ½ cups plant-based milk
• 1 Tbsp maple syrup (or another plant-based sweetener you like, to taste) 

In a jar or container with a lid, mix your ingredients—or seal up your jar and shake!—and  place in the fridge overnight. Before you dig in, top with seeds, nuts, berries, or chopped fruit and enjoy. Try our Blueberry Chia Overnight Oats recipe for a flavorful entry into a world of fast, easy, overnight quick oats oatmeal breakfasts that start with a scoop of sprouted quick oats.

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Can sprouted oats be used in place of unsprouted oats?

Q:  Can I use sprouted rolled oats instead of rolled oats?

A:  Yes! Sprouted rolled oats can be swapped for regular oats in any recipe that calls for rolled oats. You can use sprouted rolled oats as a one-to-one substitute for regular rolled oats. Whatever method you use, the cooking directions for sprouted rolled oats are identical to regular rolled oats and sprouted rolled oats will perform the same as rolled oats in any dish.

Q:  Can I use sprouted rolled oats instead of old-fashioned oats?

A:  Yes! Old-fashioned oats are just another name for rolled oats, so you can use sprouted rolled oats in any recipe that calls for old-fashioned oats.

Q:  Can I use sprouted steel cut oats instead of steel cut oats?

A:  Yes! You can swap sprouted steel cut oats for unsprouted oats in any recipe that calls for steel cut oats. Sprouted steel cut oats can be used as a one-to-one substitute for regular steel cut oats. Whether you cook them sprouted steel cut oats on the stovetop, in your rice cooker or instant pot, or in the microwave, the cooking directions for sprouted steel cut oats are identical to regular steel cut oats. Sprouted steel cut oats will perform just like steel cut oats in any dish.

Q: Can I use sprouted steel cut oats instead of Irish oatmeal?

A:  Yes! Irish oatmeal is simply another name for steel cut oats, so you can use sprouted steel cut oats in any recipe that calls for Irish oats.

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Sprouted oat shelf life and sprouted oat storage instructions:

Q:  How should I store sprouted oats?

A:  The best way to store sprouted oats is in an air-tight container. You can store your sprouted rolled oats, sprouted steel cut oats, or sprouted quick oats in their One Degree Organics resealable bag. Or you can transfer them to any glass, metal, ceramic, or plastic container with a tight-fitting lid that fits in your pantry.

Q:  Should I store sprouted oats in the fridge?

A:  One Degree Organics sprouted oats are shelf stable at room temperature for one year from the date of manufacture—so you do not need to store your sprouted oats in the fridge to keep them fresh.

However, storing sprouted oats in the fridge—or freezer—won’t hurt them. If you live in a particularly hot, humid climate, go ahead and store your sprouted oats in an air-tight container in your fridge if you prefer. Or if you shop for sprouted oats in larger volumes less often, it is okay to store sprouted oats in your freezer in an air-tight container to keep them fresh for longer, too.

Q:  How long do sprouted oats last once the bag is opened?

A:  From the date of manufacture, One Degree Organics sprouted oats have a shelf-life of one year. Stored in a sealed package or in an air-tight container, sprouted oats are good until the Best Before date stamped on the bag.

How long sprouted oats last once the bag is opened depends on when the package was opened relative to the Best Before date, and how they are stored after the bag was opened.

Storage conditions and climate can influence how long sprouted oats stay fresh. For example, if you live somewhere particularly hot and humid, and you store your sprouted oats in a container with a loose-fitting lid or leave the bag unsealed, they may not stay fresh as long.

Although the Best Before date is not an expiry date, it is the date to which One Degree Organics can guarantee freshness. Stored correctly in an air-tight container, your sprouted oats may be usable for many weeks or months beyond the Best Before date.

Q:  How can you tell if your sprouted oats are still good beyond the Best Before date?

(Or how can you tell if your sprouted oats are still good if you threw out the package and are unsure how old they are?)

A:  Fresh oats—and sprouted oats that are still good to eat—will be dry, have a neutral taste, and a delicately sweet, almost nutty smell.

Q:  Do sprouted rolled oats go bad?

A:  Yes, sprouted rolled oats can spoil due to time, storage conditions, or a combination of both. One Degree Organics sprouted oats are guaranteed shelf-stable until the Best Before date printed on the package (one year after the date of manufacture) if stored correctly in a sealed bag or air-tight container.

Q:  How can you tell if sprouted oats have gone bad?

A:  Give them a sniff! Spoiled oats (sprouted oats or regular oats of any style) will have a distinct rancid smell that some people describe as paint-like. If your sprouted oats smell off—or if you can see signs of mold, dark spots, or moisture—it’s best to toss them in your compost bin and pick up a fresh bag on your next trip to the store.

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How are sprouted oats made and processed?

Q:  How are One Degree Organics sprouted oats processed to make them shelf-stable?
How do you stabilize One Degree Organics sprouted oats? Do you use any chemicals in processing?

A:  One Degree Organics sprouted oats are stabilized using steam to deactivate the lipase enzyme that causes the lipids (fats) in untreated oats to go rancid. No chemicals or other agents beyond steam and gently oven-drying are used to make our sprouted oats shelf-stable.

Where do your sprouted oats come from?

Q:  Where are the oats for One Degree Organics sprouted oats grown?

A:  The oats One Degree Organics uses to make our sprouted oats are grown by a network of organic farmer partners located in Canada’s prairie provinces, specifically in northern Alberta. It is one of our greatest pleasures to work with these farmers and bring you the highest quality sprouted oats in the world.

The region of northern Alberta our plant-based organic oats come from is known for its ideal growing conditions and a community of farmers who are dedicated to producing the best oats using sustainable and environmentally friendly methods. Learn more about why where our organic oats are grown matters—read our article on the secrets behind the best oats here.

How are your sprouted oats grown?

Q:  What is different about how the oats for One Degree Organics sprouted oats are grown?

A:  One Degree Organics sprouted oats are special because they are grown by farmers who share our passion and values for organic farming and are committed to producing the highest quality oats. Our sprouted oats are grown using unique veganic farming practices that prioritize the health of the soil and the environment.

Veganic—also known as plant-based organic—farming practices include using plant-based fertilizers and avoiding the use of animal manures, synthetic chemicals, and genetically modified seeds. We also use regenerative agriculture techniques that aim to improve soil health and biodiversity. Click here to learn more about how One Degree Organics sprouted oats are different from the rest.

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Raw vs uncooked sprouted oats: Are sprouted oats safe to eat uncooked?

Q:  Can I eat sprouted oats raw?

A:  If by raw you mean oats directly from the package that you have not cooked yourself, the answer is yes! You can eat sprouted rolled oats raw, because they are already cooked by the time they reach the bag you bought them in.

All whole grain oats—sprouted or unsprouted—must be steamed before rolling and oven dried before they are packaged. Why? Because oats have one of the highest lipid (fat) content of any grain. And they contain an enzyme called lipase that causes those lipids to oxidize and break down.

Fresh from the field and untreated, whole grain oats go rancid faster than other grains because of this high lipid and lipase combination. Steaming whole grain oats deactivates the lipase to make them shelf-stable.

Because all oats sold commercially are steamed in processing, they are safe to enjoy without further cooking in no-bake recipes for cookies, bars, energy balls, and overnight oats with no risk of foodborne illness from oats as an ingredient. So go ahead and eat sprouted rolled oats and sprouted quick oats right out of the bag in whatever no-cook oat recipe you like!

(Although sprouted steel cut oats are also perfectly safe to eat out of the bag, you may find them on the crunchy side to enjoy without further cooking or grinding!)

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Why you can trust One Degree Organics sprouted oats:

Gluten-free sprouted oats, peanut-free, tree nut-free sprouted oats, glyphosate-free sprouted oats and our certifications

Are sprouted oats naturally gluten-free?

Q:  Are One Degree Organics sprouted oats gluten-free?

A:  Yes, One Degree Organics sprouted oats—including our sprouted rolled oats, sprouted steel cut oats, and sprouted quick oats—are gluten-free.

Q:  How do you make sure One Degree Organics sprouted oats are gluten-free?

A:  We take multiple steps to ensure that our sprouted oats are free from gluten contamination, including working with farmer partners who use geographic separation and mechanically separating the oats from other grains.

We then test the oats using the gold standard ELISA test to ensure they meet the Canadian and American standard of less than 20 ppm of gluten as determined by all major gluten-free certification programs.

Q:  Who certifies One Degree Organics sprouted oats gluten-free? What gluten-free certifications do you use for your sprouted oats?

A:  One Degree Organics sprouted oats are certified through Gluten-free Certification Program, Beyond Celiac, and the Canadian Celiac Association, depending on the country of sale. These organizations rigorously test and certify our gluten-free sprouted oats using sensitive gluten detection methods.

One Degree Organics sprouted oats are a safe and delicious choice for those with gluten sensitivities or celiac disease.

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Are sprouted oats glyphosate free?

Q:  Are One Degree Organics sprouted oats tested for glyphosate?

A:  Glyphosate is an herbicide that is also commonly used as a drying agent on conventional oat crops before harvest. Because One Degree Organics sprouted oats are certified organic, glyphosate cannot be used when they are grown or harvested, but we understand that glyphosate can drift from other farms and contaminate groundwater. That’s why we  go above and beyond to ensure our sprouted oats are glyphosate free.

All One Degree Organics sprouted oats are tested for glyphosate and certified glyphosate free.

Q:  Who certifies One Degree Organics sprouted oats glyphosate-free?

A:  We have our oats third-party tested and BioChecked Non-Glyphosate Certified to ensure the sprouted rolled oats, sprouted quick oats, and sprouted steel cut oats we make with them are free from glyphosate. You’ll find the BioChecked Non-Glyphosate Certified logo on our packaging, as well as our own glyphosate-free icon.

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Are your sprouted oats tested for allergens?

Q:  Are One Degree Organics sprouted oats peanut- or tree nut-free?

A:  Yes! We are proud to confirm that One Degree Organics sprouted oats are made in a peanut and tree nut-free facility, so you can be sure our sprouted quick oats, sprouted steel cut oats, and sprouted rolled oats are peanut- and tree nut-free!

For complete allergen information for our other products, including our Instant Oatmeals, check out the answer to “Are One Degree Organics products peanut- and/or tree nut-free?” on our general FAQ page.

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Although we hope this page has the answers to all your questions about sprouted oats, if we’ve missed anything—or if you have an infrequently asked sprouted oats question unique to you—we’re here to help! Get in touch and send us your special sprouted oat question on our Contact us page, and we will do our best to get you the answer you need.

Scroll down to subscribe to our monthly newsletter to learn more about the organic, sprouted ingredients we use, meet the farmers who grew them, get inspired by wholesome stories, and discover healthy new recipes for sprouted oats (and more!) And follow us on Facebook, Instagram, and Pinterest, too!

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References

^[1] Health Canada, Oat Products and Blood Cholesterol Lowering: Summary of Assessment of a Health Claim about Oat Products and Blood Cholesterol Lowering. Government of Canada, November 2010. Available from: https://www.canada.ca/en/health-canada/services/food-nutrition/food-labelling/health-claims/assessments/products-blood-cholesterol-lowering-summary-assessment-health-claim-about-products-blood-cholesterol-lowering.html, accessed October 19, 2021.

^[2] Nkhata, S.G., Ayua, E., Kamau, E.H., Shingiro, J.-B., Fermentation And Germination Improve Nutritional Value Of Cereals And Legumes Through Activation Of Endogenous Enzymes. Food Science & Nutrition, 2018:6:2446-2458, September 21, 2018. Available from: https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.846, accessed December 4, 2019.

^[3] Wu, F., Xueming, X., Chapter 7: Sprouted grains-based fermented products, in Sprouted Grains: Nutritional Value, Production, and Applications (Feng, H, Nemzer, B., DeVries, J., editors). AACC International, 2019. Available from: https://www.researchgate.net/profile/Qiong_Qiong_Yang/publication/328450776_Bioactive_compounds_and_beneficial_functions_of_sprouted_grains/links/5be68b7ea6fdcc3a8dcb3cc8/Bioactive-compounds-and-beneficial-functions-of-sprouted-grains.pdf, Accessed September 30, 2020.

^[4] Lemmens, E., Moroni, A., Pagand, J., Heiraut, P., Ritala, A., Karlen, Y., Le, K.A., Van den Broeck, H., Brouns, F., De Brier, N., Delcour, J., Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review. Comprehensive Reviews in Food Science and Food Safety, 12 Dec. 2018. Available from: https://onlinelibrary.wiley.com/doi/full/10.1111/1541-4337.12414, accessed December 4, 2019.

^[5] Nelson, K., Stojanovska, L., Vasiljevic, T., Mathai, M., Germinated Grains: A Superior Whole Grain Functional Food? Canadian Journal of Physiology and Pharmacology, 2013, 91:429-441. Available from: https://www.nrcresearchpress.com/doi/full/10.1139/cjpp-2012-0351, accessed December 4, 2019.

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The way we take care of the Earth is not just a popular topic, but it is vital for our health. From the very beginning, we have been given the responsibility from our Maker to take care of the Earth. In the book of Genesis I says, “The Lord God took the man and put him in the Garden of Eden to work it and keep it” (Genesis 2:15). In other words, God told mankind to tend the garden. It is interesting as the Hebrew word for “tend” means to preserve and to protect.

Healthy Soil. Healthy Plants. Healthy People.

The amazing thing is that we are the ones who benefit when we do our job and tend to the earth. Healthy soil makes healthy plants, and healthy plants make healthy people. Nutrient dense food is the result of happy soil. This is reason that we go to so much effort to visit each farm and connect you with the farmer who is growing your food and tending the soil.

Soil really has treasures for us, and growing food is so rewarding. There is just something special about getting one’s hands in the dirt. But you don’t need to be a farmer to experience this profound connection to the soil that sustains us. You can create it in your own back yard.

The Universal Joy of Gardening

Whether I am planting a little patio planter or working in a larger garden, it always makes me happy to get in the dirt. I can’t think of a better hobby than gardening.

A gardener gets fresh air, exercise, and sunshine, and what a treat it is to eat the fruits of your hard work! You don’t need a big back yard, either. If you don’t have space for a full garden, try using boxes, planters, or pots on your patio or balcony. And if you don’t have that, then how about trying to grow microgreens or sprouts? One of my friends has just started growing microgreens and she has me inspired! (See links below for inspiration.)

My daughter has started edible landscaping by adding blueberry bushes in her yard, and it is such a great way to add tasty beauty with only a little effort. The birds and children love the berries! Really, we all love experiencing the miracle of the garden.

Whether it is flowers or food, time in dirt is time well-spent.

From a large back yard vegetable garden, to making the most of a square foot of soil, to the smallest container on your window ledge, check out these websites to get inspired to garden wherever you live!

Dirt! The Movie

http://www.dirtthemovie.org

Born to Grow: Four Season Gardening Blog

https://borntogrow.net

Floret Flowers

https://www.floretflowers.com

Square Foot Gardening Foundation

https://squarefootgardening.org

Feasting at Home: How to Grow Microgreens

https://www.feastingathome.com/how-to-grow-microgreens/

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