Sprouted hulless oats make amazing hearty breakfast bowls, especially for those who don’t love the texture of oatmeal or steel cut oats. Sprouting whole oat groats results in a chewy texture with a satisfying pop when you bite into it. Hulless oats also naturally grow without a hull, so no damaging dehulling process is necessary, meaning all the protein and fibre remains intact.
Savoury pumpkin and cinnamon, with just a hint of sweetness from the maple syrup, makes this recipe rich and warm, perfect to savour on a crisp fall or winter morning.
You can cook the sprouted hulless oats on the stove, or you can use the Instant Pot or overnight method that we outline in our Sprouted Hulless Oat Cooking Guide. Use whichever method works best for you to cook the oats, then simply add all the ingredients to a pot and warm it up!
Grab a cozy blanket, find a sunny window (adorable pup highly recommended) and enjoy!
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