Is there any way you can imagine getting excited over a bowl of oatmeal? How about one made with freshly-rolled oats? Ah yes, one of life's little pleasures....Fact is, you can definitely taste the difference between commercial rolled oats and oats freshly flaked. And using freshly flaked grains preserves the nutrients of the whole grain. Flaking just the amount you need for the job at hand eliminates the oxidation of the nutrients. Furthermore, no heat is used in this simple mechanical process, thereby further preserving nutrients. This is in stark contrast to supermarket rolled oats that were likely rolled, with heat, months earlier.

KoMo offers you a number of options, both electric and manual, to get the job done. It's perfect for hot cereals or granola. And it's not just for oats! You can flake any soft grain. A grain is soft enough to flake if you can smash it easily with the back of a metal spoon. Or, you can flake harder grains by first softening them: first, moisten the grains thoroughly, shake off excess water, and then spread onto a paper towel and let stand for several hours or overnight. (You may need to experiment with this basic technique for various grain types.)