Hardly anyone uses it: This ingredient will take your porridge to the next level.

For many, porridge is the perfect way to start the day. However, with one simple ingredient, this breakfast classic can be made even more varied.

Whether as creamy porridge, soaked overnight, or as crunchy muesli, oatmeal is a breakfast classic that many wouldn’t want to do without. No wonder: these little flakes are veritable powerhouses of nutrients. They provide plenty of fiber, complex carbohydrates, and valuable beta-glucans, which can even help lower cholesterol levels. Minerals like iron, magnesium, and zinc also make oatmeal a popular choice for a healthy start to the day.

Why oats aren’t good for everyone

However healthy oats may be, not everyone tolerates them equally well. People with sensitive digestion or irritable bowel syndrome, in particular, report discomfort such as bloating, stomach rumbling, or an unpleasant feeling of fullness after eating oatmeal for breakfast. 

The cause often lies not in the oats themselves, but in the so-called FODMAPs. These difficult-to-digest, short-chain sugars can trigger fermentative processes in the gut in some people, with the accompanying symptoms.

Morning: This is why you should opt for emmer flakes

However, if you are reluctant to forgo oatmeal for breakfast, you should try emmer flakes. 

Compared to oats, emmer flakes have a stronger, slightly nutty-malty taste, which many perceive as more aromatic. 

Despite their many advantages, emmer flakes are not yet widely available in regular supermarkets. They can be found in organic markets, health food stores, or online retail. However, they are readily available.

These are the benefits of emmer flakes

• High protein content: ideal for a plant-based protein supply
• More minerals than conventional rolled oats, especially magnesium, zinc and iron.
• Secondary plant compounds that have anti-inflammatory effects and support cell health
• Slow rise in blood sugar, which makes them particularly interesting for diabetics and people with insulin resistance.
• They are lower in FODMAPs, which significantly improves tolerability for sensitive stomachs. 

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