Sprouted Oats. Also known as malting, the introduction of a little bit of moisture in the right environment kicks off an enzyme action within the seed. This sprouting process helps to tenderize the oat (quicker cooking) as well as open up the bioavailability of some of the nutrients. These guys came from Montana compliments of @baystatemilling Flavor wise, the sprouted oats take on a rich, dynamic nuttiness. Texturally, sprouted oats have a satisfying chew with little to no starchiness. I prefer them to brown rice.