In recent years, with the increasing attention to whole grain health, whole grain food is developing rapidly. Sprouted whole grain, as an important ingredient of whole grain foods, also received a great attention. Germination treatment could further increase the nutritional value and bio-availability of whole grain products, improve the sensory quality of baked products, and have a positive effect on the prevention and control of chronic metabolic syndrome. The research achievements on the definition of sprouted whole grain, molecular mechanisms, bio-active compounds, beneficial functions, anti-nutritional factors and processing of sprouted whole grains were summarized in the paper, the problems in sprouted grain industry and the suggestions for future development of sprouted grain were further put forward. It is expected to provide some references for the preparation, processing, product creation and policy formulation of sprouted whole grain.