Homemade Rolled Oats

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Making homemade rolled oats at home is easy with the right tools. I use a pasta roller. These rolled oats are full of flavor with a nice nuttiness. Plus having fresh oats to eat are healthier and more nutritious than the processed oats from the store. From cookies to bread to granola and so much more, fresh homemade rolled oats are so delicious.

Start by putting oat grouts into a container that has a lid, fill about half full.

Fill the container with water to cover the oats and add a lid.

Let the oats sit out over night. Soaking the oats help them become soft and easier to flatten.

The next day, rinse the oats off. I will strain the oats with a fine mesh strainer either on the jar or pour them into a larger strainer.

Spread out the oats on a cutting board or flexible mat to allow them to slightly dry.

I use this pasta roller.

Set up a pasta roller on the narrowest setting.

Put a container under the pasta roller to catch the oats.

Place the oats on the roller and see if you can roll them thru the rollers. If nothing goes thru, widen the roller until they go thru but the oats can be flatted.

Once the container is full or all your oats are rolled, lay them on a mat to dry completely. For faster drying, use a food dehydrator no higher than 105 degrees.

Once completely dry, place the freshly rolled oats into a glass container. I use a hand air pump to seal the jar until ready to use. If using right away, use just a tight lid for now.

Any air that gets to the oats will start breaking down the nutrients inside the oats.

These freshly rolled oats will take longer to cook than the store bought oats. To help speed up the cooking process, I sometimes slightly blend the dry oats before cooking or adding to certain treats.

Homemade Rolled Oats

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Freshly rolled oats with a warm nutty flavor and packed full of nutrients.

Prep Time 12 hours

Cook Time 20 minutes

Total Time 12 hours 20 minutes

Ingredients

• Oat grouts
• Water
• Pasta roller

Instructions

1. Start by putting oat grouts into a container that has a lid, fill about half full.
2. Fill the container with water to cover the oats and add a lid.
3. Let the oat sit out over night. Soaking the oats help them become soft and easier to flatten.
4. The next day, rinse the oats off. I will strain the oats with a fine mesh strainer either on the jar or pour them into a larger strainer.
5. Spread out the oats on a cutting board or flexible mat to allow them to slightly dry.
6. Set up a pasta roller on the narrowest setting.
7. Put a container under the pasta roller to catch the oats.
8. Place the oats on the roller and see if you can roll them thru the rollers. If nothing goes thru, widen the roller until they go thru but the oats can be flatted.
9. Once the container is full or all your oats are rolled, lay them on a mat to dry completely. For faster drying, use a food dehydrator no higher than 105 degrees.
10. Once completely dry, place the freshly rolled oats into a glass container.
11. I use a hand air pump to seal the jar until ready to use. If using right away, use just a tight lid for now. Any air that gets to the oats will start breaking down the nutrients inside the oats.
12. These freshly rolled oats will take longer to cook than the store bought oats. To help speed up the cooking process, I sometimes slightly blend the dry oats before cooking or adding to certain treats.