Island Grains
19Mar/112

How do I roll oats and other grains?

Soak the whole grains in water for a few hours or overnight, then roll them in a roller. A pasta roller might work if you angle it; specialty grain rollers have rougher rollers, to help catch the grains and pull them through. Then place your rolled grains on a cookie sheet and bake them at no higher than 140-degrees until they're dry.

Note that one grainy who tried this said the oats just got mushy and stuck to the rollers.

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  1. We find it best to start with hull less oats or oat groats and simply roll them. There are hand rollers and small farm rollers that you can use. watch kijiji for farm rollers. we have an 8 inch roller and can do a 5 gal bucket in about 2 minutes. Shelf life is similar to fresh flour, eat within one week for best nutrition, but up to a month at room temp before it goes rancid. we recommend fridge or freezer. makes you wonder how the pepsi owned quaker oats last forever? see you george

  2. The above directions are fine with one addendum. After soaking, you must lay out the oat groats to dry for several hours before rolling. This way when you roll them they won’t stick to the rollers and you’ll get a perfectly rolled oat. As for the oven, I would skip it. Rolling oats is usually a one day affair for me. I soak for a few hours. All the way up to six. Then continue following the directions above by cooking hem at 140 degrees F to dry.


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