Wednesday, November 6, 2013

All About Oats & Welcome Whole Oat Groats

Recently, through my delving more into Macrobiotics and after meeting with a Macrobiotic Counselor, I purchased Whole Oats online at the Kushi Store.  I came to find out they were actually Whole Oat Groats – brand new to me.  The Macrobiotic Counselor had served my husband and I oatmeal that kind of looked like brown rice, but a slightly larger grain and different flavor.  What she had actually served us was the Whole Oat Groats.  Fantastic!

I had thought that Rolled Oats (sometimes called old fashioned oats) were the whole grain.  Silly me.  I have since learned that Rolled Oats are created when the oat groats are steamed and then rolled into a flake.  Which in turn helps the oats cook faster.

Now to get Quick Oats (basically instant oats), the oat flakes are rolled even thinner and steamed longer.  This too changes the texture which you may or may not like.  I’ve always been a bigger fan of Quick Oats versus Rolled Oats.  However, Whole Oat Groats are my new favorite.

The Whole Oat Groats are the actual grain kernels.  They are the grain itself simply harvested, cleaned, and the inedible hulls are removed.  I could not find them at my local grocery store, but many health food stores probably carry them.  The Whole Oat Groats take the longest to cook, but I found a great recipe in Hip Chick’s Guide to Macrobiotics that makes cooking the Whole Oat Groats super simple.

The night before (as in if you want the Whole Oat Groats for breakfast the next morning):

Put 1 cup Whole Oat Groats and 4 cups water in a pan and bring to a boil (uncovered).

Once boiling, turn the heat to low and simmer for 5 minutes then take the pot off the heat and cover.

Let the oats sit in the pot (covered) overnight.

The next morning:

Bring the oats back to a boil (uncovered).

Once boiling, cover and turn the heat down and simmer for 45 minutes.

Breakfast is ready!  This recipe makes 3-4 portions. My husband and I like to add a natural jelly to our oats and sometimes I add a little almond milk.  Other great additions:  raisins, sunflower seeds, peanut butter, almond butter, almonds, walnuts, brown rice syrup, etc.  I encourage you to try the Whole Oat Groats.  If you do, let me know what you think!

Are you a fan of oats?  If so, in what form?


  1. Wow ... I knew the oatmeal oats were rolled oats, but never looked into 'cookability' of the un-rolled oats. Will have to try these - like you I am very doubtful if I can find them locally. Maybe Wegman's will have them ...

    I was concerned until I re-read and saw that the next morning you brought them back to a boil (avoid 'growing a colony'). Sounds great!

  2. I wonder how this differ from steel cut oats? I assume just less processing. Personally I prefer the texture of steel cut oats so I'm sure I would love these. I'll have to look around and see where I can find them, if not I'll order them online!

    1. My favorite are steel cut oats, too. They are essentially the same thing as groats, just cut into 2-3 pieces. I like the gooeyness that comes out of the oats when you cook them, do you still get that texture with the whole oat?

  3. You are always a wealth of knowledge - love it! I've been loving oatmeal now that winter is coming.

  4. I've never had groats before! I am so intrigued. I don't even know where I would begin to look for these.. do they sell them at normal grocery stores?

    1. I shop at Wegmans and couldn't find them there, so I ordered them online from the Kushi Institute store. I really like the groats - kind of like rice but with oatmeal flavor! :)

  5. I'm mainly a rolled oats or steel cut oats kinda gal, but thanks for introducing me to others!