Raw Porridge

Hear me Raaaw: Benefits of Raw Food Quality Porridge

Whether it's classic with cinnamon and apple pieces, a sweet feel-good moment with an extra dose of chocolate, or Coco Berry Overnight Oats for when you're on the go, porridge is more popular than ever.

But not all porridge is the same. It's not just the toppings and spices with which the warm porridge is served up that matter, but much more what really makes it: the base. Classically, cereal flakes - first and foremost oatmeal - are used for it.

What many do not know, however: Cereal flakes are little sensitives. In industrial production, they unfortunately don't always get what they need - and deserve.

Here are some reasons why it pays to treat oatmeal and other grains with lots of love and care - and to rely on sprouted flakes in raw food quality when preparing your oatmeal from now on.

5 facts about raw & sprouted porridge

Sprouted Porridge in rad food quality

1. It’s (not) getting hot in here

Raw cereal flakes are not heated above 42 degrees Celcius during production. On the other hand, in the production of conventional oat flakes, the kernels are heated to high temperatures to preserve them and prepare them for flaking. The high temperatures destroy heat-sensitive nutrients. Raw cereal flakes, retain vitamins, minerals and enzymes.

2. So filling

Oat flakes are a source of indigestible dietary fiber, which serves as food for health-promoting bacteria in the large intestine, has a balancing effect on blood sugar levels and also satiates. However, the high temperatures involved in the production process of oatmeal limit the swelling capacity of the dietary fibers it contains, such as beta-glucan. This also reduces their positive effects. Raw oatmeal, on the other hand, can live up to its reputation as a satiator.

3. Take your time, babe

Time is money - and that's why oat flakes are usually processed immediately after harvest to save time. Raw cereals, on the other hand, are germinated before flaking so that their full nutritional potential can unfold. For example, phytic acid, which inhibits the absorption of minerals, is broken down by the germination process. As a result, the bioavailability of calcium and magnesium, as well as iron, zinc and other trace elements, increases.

4. Oh my gut!

Ever had a feeling of fullness after your porridge breakfast? That's because highly processed cereal flakes are difficult to digest. Sprouting breaks down the complex macronutrients carbohydrates, protein and fats into their individual building blocks - long-chain carbohydrates into short-chain carbohydrates, proteins into their individual amino acids and fats into their fatty acids. In this way, they can not only be better utilized, but are also much more digestible than unsprouted.

5. Keep your focus

Raw germinated cereals are the optimal source of energy: The body does not have to waste time and energy digesting ungerminated cereals first, but can fully concentrate on everything that is important. Whether it's a workout, a bike ride or a home office marathon - minerals such as magnesium are more readily available due to the breakdown of phytic acid and help to keep you fit. Especially exciting for athletes: The increased bioavailability of the anti-inflammatory omega-3 fatty acids of flaxseed supports regeneration after hard training sessions.

Power breakfast with cereals in raw food quality

For the blends of our Super Porridge we do not use highly processed cereals, but only the crème de la crème among the grains. All basic ingredients have vegan raw food quality - they have not been heated above 42 degrees and vitamins, minerals and enzymes are preserved.

Dear oats, let's get naked

One type of oats is particularly suitable for the production of raw and sprouted oatmeal: The naked oat. Since the husk is only loosely around the grain and thus it is not damaged during threshing, the grains remain intact. Naked oats contain on average more unsaturated fatty acids than ordinary oats and are also rich in health-promoting antioxidants and the dietary fiber beta-glucan. It is ideal for sprouting.

In combination with the following (pseudo)cereals our porridge becomes even better:

  • Zollernspelz whole grain spelt from Germany: The pure spelt variety without wheat genes contains a whopping 17 g of protein per 100 g, making it one of the grain varieties richest in protein. It is also a very valuable source of protein, as it contains all eight essential amino acids that the body cannot produce itself.
  • Golden millet from Poland: It is high in fiber, protein, contains a lot of beta-carotene, which can be converted to vitamin A in the body, and is a source of iron.
  • Flaxseed from Austria provides fiber and healthy omega-3 fatty acids. To be exact: 27 grams of fiber and 30 g of polyunsaturated fatty acids per 100 grams. Sprouting makes the valuable fatty acids more available.

Super Porrige in raw food quality

Our Original Super Porridge is made from sprouted whole naked oats, whole spelt, golden millet and flaxseed, is 100% raw and contains less than two (!!) grams of sugar per 100 grams.

The base of our two other varieties, Cocoa Tigernut and Apple Cinnamon, is also made from sprouted grain in raw food quality.

Cocoa Tigernut Super Porridge

Cocoa Tigernut tastes like a nutty chocolate brownie

10% cocoa powder in the mix makes the Cocoa Tigernut deliciously chocolaty. It is also completely free of refined sugar and naturally sweetened with dates instead. Crunchy tiger nut flakes provide crunch!

Apple Cinnamon Super Porridge

Apple Cinnamon tastes like apple pie with cinnamon!

Dried apple cubes provide fruity-intense taste and contain thanks to their peel secondary plant substances. Completely without refined sugar, but naturally sweetened with dates and with extra cinnamon. 

raw & ready: Wholey Super Porridge

Our Super Porridge is an easy way to get organic raw goodness into your bowl first thing in the morning. All you have to do is boil it briefly and dump it into your breakfast bowl. Easy, right?