Top | Breakfast
(recipe, Carrie Floyd)
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.
- 1 cup oat groats
- 3 cups water
- ½ tsp. cinnamon
- 1 apple, grated (with peel)
- Brown sugar
- 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.