Minimally processed oat groats are versatile and nutritious.
Oat groats are a less-processed form of the oat grain. The hull of the oat kernel has been removed, but the husk is kept intact. Groats are available in the bulk sections of health markets and are packaged by brands such as Bob's Red Mill.
Groats are harder and chewier than rolled oats but offer increased levels of antioxidant compounds called avenanthramides. Because of their tougher nature, groats should be soaked before cooking. The cook time is approximately 30 to 45 minutes and requires a ratio of at least two parts liquid to one part raw oats. Groats are versatile and can often stand in for rice, spelt or other grains. They can be used in an array of breakfast, lunch and dinner preparations. Add this to my Recipe Box.
Breakfast Uses
Oat groats can be served in the style of rolled oats. Dried fruits and nuts can be added, or the groats can be sweetened with brown sugar or maple syrup. If you desire, pour milk over the cooked groats; for a richer texture, use milk as the cooking liquid. A porridge can be made with equal parts of brown rice and groats.
Lunch Uses
Groats can add a hearty touch to lunchtime meals through incorporation into soups and salads. Groats can be substituted for barley in soup recipes and work well in broth or vegetable preparations. Groats may also be served cold in a salad, in much the same way that you would use spelt, wheat berries or rice. Onions, cucumbers and tomatoes pair well with oat groats, and an olive-oil dressing may be added.
Dinner Uses
For dinner, groats can be used in savory pilafs and stews. They can also be prepared with vegetables as a healthy side dish. For a richer flavor, vegetable broth can be used as the cooking liquid.
Tags: cooking liquid, rolled oats