Oat Groats

These are the result of the very first stage of oat processing, which is just removing the tough, inedible husks from the kernels, then toasting the kernels.

Cooking Tips for Oat Groats

Two parts liquid per part of oat groats. Bring liquid to a boil, add groats, reduce to a simmer for 45 minutes.

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Also called:

Gruau d'avoine (French)

Other entries for: Oats
Instant Oats, Oat Bran, Oat Groats, Oat Milk, Oats, Quick Oats, Rolled Oats, Steel-Cut Oats

Other entries for: Grains
Amaranth, Barley, Buckwheat, Cereals, Corn, Flax, Kamut, Millet, Quinoa, Red River Cereal, Rice, Rye, Semolina, Sorghum, Spelt, Teff, Triticale, Wheat