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Oat Groats

(recipe, Carrie Floyd)

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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. 1 cup oat groats
  2. 3 cups water
  3. ½ tsp. cinnamon
  4. 1 apple, grated (with peel)
  5. Milk
  6. Brown sugar


  1. 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.
  2. 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.
  3. Serve with milk and brown sugar.