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Oat Groats

From the Culinate Kitchen collection by Carrie Floyd

Serves

3 to 4

Introduction

Years ago, when we ran the Whole-Grain Challenge on Culinate, James posted his method of cooking oat groats. Who knew there would be such a hullabaloo about groats! I decided to give them a try when I learned that they reheat beautifully. A pot of oatmeal made with rolled oats yields mushy, lumpy leftovers. A pot of cooked oat groats, however, makes for several days of delicious, “instant” oatmeal.

Ingredients

	1	cup oat groats
	3	cups water
	½	tsp. cinnamon
	1	apple, grated (with peel)
	~	Milk
	~	Brown sugar

Steps

Place 1 cup oat groats in a saucepan with 3 cups water. Cover the pan, cook over medium heat, and turn off the heat just before it starts to boil. Leave on the stove, covered, until morning.
In the morning, remove the cover and add ½ tsp. cinnamon and one grated apple. Cook over medium heat, simmering the groats for about 15 minutes. Turn off the heat and steam, covered, for 10 minutes.
Serve with milk and brown sugar.

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There are 9 comments on this item

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1. by bethinboulder on Feb 22, 2012 at 6:33 PM PST

Ten minutes in a pressure cooker with 1/4 tsp salt yields perfect, delicious al dente groats with a minimum of fuss.

2. by Linda Ziedrich on Feb 23, 2012 at 2:50 PM PST

Carrie, by “oat groats” do you mean whole hulled oats, as James did, or cracked oats--that is, Irish or Scottish oatmeal? Also, how do you prefer to reheat the groats, if they are to be eaten over several days?

3. by Carrie Floyd on Feb 23, 2012 at 7:16 PM PST

Linda,
Whole hulled oats are what I call oat groats. They look like wheat berries (and smell like oatmeal cookies when cooking). I reheat them in the microwave: I put a big spoonful in a microwave-safe bowl, cover it with a paper towel, then hit “quick minute.” I think they taste just as good reheated as freshly cooked. If I were to reheat them on the stove, I’d probably cook them over low heat with a little milk or water in a small saucepan.

4. by Deborah Madison on Feb 27, 2012 at 6:58 AM PST

Funny, I just did a piece on oat groats for The Full Yield! I too use a pressure cooker - they’re delicious with honey and raisins and cinnamon or with butter,
salt and pepper as a side dish, and you can eat from a batch all week long if you like. And you can add the groats to pancakes and muffins. I find oats the friendliest of grains.

5. by simona on Mar 5, 2012 at 8:15 AM PST

I toast the oat groats first, as explained in this post http://briciole.typepad.com/blog/2010/04/dolce-di-ricotta-e-avena.html

6. by Deborah Madison on Mar 12, 2012 at 7:04 AM PDT

What a good idea, Simona. I’m going to try that, too, not only with oats but with other grains. How lucky you have a grain CSA - Loved your post on this, too.

7. by simona on Mar 12, 2012 at 9:46 AM PDT

Definitely use it on other grains too, Deborah. I always toast whole-grain barley this way and I recently tried rye. Also quinoa acquires a nice flavor when toasted.

8. by Amanda on May 16, 2013 at 12:12 AM PDT

I’ve just made a most delicious smoothie. Take a handful of oats groats and toast them till they stop ‘popping’ in a dry pan. Then in your blender add almond milk, a handful of curly kale (about 2 leaves), quarter of an avocado, a banana, fruit of your choice (I used blueberries, but raspberries, mango, pineapple would all be delicious), 1 tsp of almond butter and your toasted oats groats and whizz till smooth. I’ll leave you to work out how much milk, depending on how thick you like it, and equally what proportions of fruit etc. It’s totally delicious, and the toasted oats groats gives it a slightly chewy texture and nutty taste. It’s completely divine!

9. by simona on May 16, 2013 at 6:13 AM PDT

What an interesting combination of ingredients, Amanda!

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