Naked oats are closely related to the conventional oat grain, but are considered even healthier. Here you can find out what characterizes this type of grain and how you use it.
Naked oats and regular oats: That’s the difference
Naked oats belong to the genus of oats. This is a special breeding of the type of grain in which the grain is only loosely surrounded by a very fine husk. Unlike conventional oats, the indigestible grain husk falls off completely during threshing. Hulled grain varieties such as oats or spelt, on the other hand, have to be dehusked before further processing, which can easily damage the grain. Naked oat grains (and thus the seedling) remain intact after threshing, which is why they are particularly good for germinating. Naked oats are therefore also known as sprout grains.
Despite its special properties, naked oats are rarely cultivated because the grain is more susceptible to diseases and the yields are significantly lower compared to other varieties. Cultivation areas are mainly in Central Europe, where naked oats also grow wild, as in Portugal and Greece.
Superfood Naked Oats: The Nutritional Values
Naked oats basically contain the same nutrients as classic oats, but there are larger amounts of some valuable ingredients in the grain. A study published in 2016 by the Latvian Grain Research Institute found that naked oats contain more protein, unsaturated fatty acids, fiber and beta-glucans than regular oats. According to the study, the content of vitamin E is also higher in naked oats. The carbohydrate content, on the other hand, is lower than that of classic oatmeal.
Beta-glucans have numerous health-promoting properties. According to the Society for Nutritional Therapy and Prevention e.V., they regulate blood sugar levels and keep you full for longer. In addition, according to Harvard Public Health School T.H. Chan helps to build up the intestinal flora and prevent indigestion. Dietary fibers are important for a functioning gastrointestinal system and, according to the DGE, probably prevent certain lifestyle diseases. They also keep cholesterol levels low.
At around seven grams per 100 grams, the fat content of naked oats is also slightly higher than that of normal oats and is significantly higher in comparison to other types of grain. Unsaturated fatty acids are very healthy and are needed by the body.
Davert gives the following nutritional values for 100 grams of organic oatmeal:
Calories: 332 kcal
Carbohydrates 55.7g
Protein: 10.7g
Fat: 7.1g
Fiber: 9.7 g
Tip: It is best to always buy organic oatmeal, as this protects you from chemical-synthetic pesticides and supports ecological agriculture.
How is naked oat used?
Naked oats are used in a similar way to regular oats. It is most commonly found in the form of oatmeal, which can be eaten raw or cooked. Alternatively, you can also buy the grain whole and process it further, for example to make fresh grain porridge. You can also serve the whole grains cooked as a healthy side dish: let the grains soak in twice the amount of water for a few hours and then cook the oats in the soaking water until they are done. That takes about three quarters of an hour. Like classic oats, naked oats are also gluten-free, but can be contaminated with gluten during harvesting or processing – look out for the word “gluten-free” if you have celiac disease. The grain is therefore only suitable for baking to a limited extent, as the binding gluten protein is missing.
You can also enjoy naked oats in the form of sprouts. The sprouted grains taste good, for example, as a topping for muesli and yoghurt or in salads. If you want to grow oat sprouts yourself, you should definitely use naked oats, as the grain remains intact after harvest and is still viable. Sprouted oat grains contain more vitamins and minerals and are even healthier than rolled oats, according to Harvard Medical School. One of the reasons for this is that they contain little phytic acid. Phytic acid binds the minerals and prevents the body from absorbing them.
Grow your own oat sprouts: this is how you do it
First, you’ll need a sprouting jar (a jar with a strainer lid that allows air to get in and the water to drain off easily). You can find tips on how to make a sprouting jar yourself in our guide.
Add about 2 tablespoons of whole oats to the jar. Also check that the grains of naked oats are undamaged, otherwise they will not germinate. Half a cup of grains yields about a cup of sprouts.
Fill the glass with cold water, swirl and pour off the water.
After the grains are rinsed, add about three times the amount of cold water (in relation to the grains). Let the naked oats soak in a warm place for about 5 hours. A temperature of 18 to 20 degrees Celsius is ideal.
After the soaking time, discard the water and rinse the sprouts again with fresh water.
Place the sprouting jar upside down in the drainer and leave it in a bright place for about two days. You should avoid direct sunlight. Rinse the kernels with fresh water at least twice a day during the germination period.
The sprouts are ready to eat after around two to three days. Rinse again with cold water beforehand. The sprouts will keep in the fridge for about two days.
