Oat groats are sweet and—compared to other grains—almost meaty, with a satisfying moist but chewy texture. They make a great breakfast and, just like brown rice, can be used as a grain entrée or in a casserole, soup, stir-fry or croquettes.
Makes 3 cups
1 cup whole oat groats
1 ¼ cups water or stock
¼ teaspoon sea salt
1 tablespoon unsalted butter or sesame oil
½ cup toasted sunflower seeds or chopped walnuts
Toast the groats in a saucepan or wok over medium-high heat, stirring constantly, for about 4 minutes, or until the oats are aromatic and a shade darker.
Combine the water, salt and butter in a small sauce pan over high heat and bring to a boil. Add the oats, lower the heat and simmer, covered, 45 minutes or until the liquid is absorbed and the oats are tender. Remove from the heat and let stand for 10 minutes with the lid on. Fluff with a fork and serve hot. Garnish with sunflower seeds.
Variations: For a creamy breakfast cereal, add groats to 1 ¾ cup cold water and cook for one hour or until the liquid is absorbed and the oats are creamy and tender.
For savory oats, add and cook 2 minced garlic cloves and 1 teaspoon minced rosemary.
For sweet oats, add 2 tablespoons raisins, 1 cinnamon stick and 1 teaspoon orange zest.
May you be well nourished,
Rebecca Wood
