Description
- 100% Organic
- Good source of fibre (soluble and insoluble)
- Perfect For Homemade Flour
- Healthy carbohydrates
- Suitable for vegans and vegetarians
- Cooking Instructions: 1. Bring 2 cups of water to a boil. 2. Add 1 cup rinsed oat groats, return to a boil, then reduce the heat to medium-high. 3. Boil uncovered until soft, about 30 minutes. Drain off cooking water, then serve.
- [Alternative Overnight Cooking Method (Serves 2)] Ingredients: approx. 1/2 heaped cup raw oat groats, approx. 2 cups boiling water, milk (only needed when ready to serve).
- Method: Rinse the oat groats and add to a food flask (or container that will retain heat for a few hours). Add boiling water to the top and stir. Close flask/container and let sit overnight (or a minimum of 4 hours). In the morning they should be fluffy and ready to serve warm or cold. To serve, drain the oats* and either serve cold with milk to your desired texture or warm on the stove or in a microwave for a couple of minutes with milk plus a little vanilla or cinnamon. You can add a touch of sweetener if you like, then add toppings of choice.
- * Like other grains, the outside layers of raw oat groats contain phytic acid which may inhibit the absorption of some minerals. After soaking the water now contains the phytates that have been released through soaking, so it is best to drain and rinse the oats prior to serving.
- Country of Origin: Netherlands
Oat groats can be used to make a porridge that is much heartier, more satisfying breakfast, the grains must be soaked prior to use to make them more edible and easier to digest. Oat groats are the hulled kernels of oats and have had minimal processing. Groats are a whole grain and include the fibre-rich part of the grain and retain the endosperm. This is what your traditional porridge oats look like before they are milled and rolled to make flakes. Our oat groats can be milled at home to make your own oat flour by adding to a high powered food processor and blend until a flour is formed. This flour will have a much shorter shelf life than other flours due to the presence of the cereal germ.