Seasonal Succotash with Oat Groats

Legacy Acre’s Cat Morrow shares the ‘not-your-average-succotash recipe. Thank you! Groats (oat whole grains) are a great sub for rice, quinoa or pasta – treated like beans (soaked beforehand) shortens the cook time and makes them easier to digest by reducing phytic acid.


Oat Groats:
2 cups Maine Grains Organic Oat Groats
4 cups water
1-2 tbsps apple cider vinegar
1 tsp sea salt, or to taste
3-4 slices chopped bacon
1 small onion, diced small
2-3 cups zucchini, diced small
2-3 cups corn, cooked (2-3 small ears if fresh off the cob)
2-3 cloves garlic, minced
Fresh chopped herbs & balsamic vinegar for serving - optional


  1. Overnight Instant Pot Oat Groats:
  2. Rinse the groats under cold water and place in instant pot with the water and vinegar.
  3. Cover and allow to rest at room temps for 8 hours or overnight.
  4. When ready to cook, stir in salt and set pot to High, for 20 minutes. Once goats are finished – drain and fluff with fork – then serve/add/store, covered, for about a week in the fridge – or frozen in sealed portions
  5. Succotash:
  6. Over medium heat cook the bacon in a skillet til crisp, when finished remove with a slotted spoon and set aside – LEAVE the bacon fat in the skillet and…
  7. Add the onions and zucchini to the bacon fat along with sea salt and garlic.
  8. Cook for about 4-5 minutes – or until the zucchini is cooked through
  9. Add the cooked groats and the crisped bacon, stir to combine
  10. As an option: add herbs, fresh cream  and/or balsamic vinegar


Course: Breakfast, Main Dish, Side Dish, Snack