Groats

Groats are the hulled kernels of cereal grains, with the outer husk removed and the bran largely intact. The term is most often applied to oats, but it also describes the hulled kernels of barley, rye, wheat, buckwheat, millet, and other grains. They are typically cooked before eating and can be used whole or milled into other products. Because they are minimally processed, groats retain much of the grain’s fiber and minerals.

Processing varies by grain. Oat groats are the whole kernels with the hull removed; steel-cut oats are groats cut into two to three pieces; pinhead oats are smaller fragments; rolled oats are steamed and flattened; instant oats are further pre-cooked and dried. Barley groats are hulled barley kernels and are often simmered for porridge or added to soups. Wheat groats may be eaten as whole-kernel porridge or cracked; bulgur is parboiled and cracked wheat. Buckwheat groats are used in dishes such as kasha and are naturally gluten-free, though processing can introduce cross-contact with gluten.

Groats are commonly cooked into porridge or used as a component in cereals, pilafs, soups, salads, or baking. Nutritionally, groats provide complex carbohydrates, dietary fiber (notably beta-glucans in oats), protein, and minerals such as iron, magnesium, and zinc. Oats and other gluten-containing groats may not be suitable for those with gluten sensitivity unless certified gluten-free or processed in dedicated facilities. Cooking times vary: oats cook in minutes; other groats may require longer simmering.