Seasonal Succotash with Oat Groats

Seasonal Succotash with Oat Groats

Recipe by Cat Morrow
Course: Breakfast, Main course, Side dish, Snack
Cooking time



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 must rest 8 hours or overnight.


  • Oat Groats
  • 2 cups Maine Grains Organic Oat Groats

  • 4 cups water

  • 1 tbsp apple cider vinegar

  • 1 tsp sea salt, or to taste

  • Succotash
  • 3 slices chopped bacon

  • 1 small onion, diced small

  • 2 cups zucchini, diced small

  • 2 cups corn, cooked (2-3 small ears if fresh off the cob)

  • 2 cloves garlic, minced

  • fresh chopped herbs & balsamic vinegar for serving – optional


  • Overnight instant pot oat groats:
  • Rinse the groats under cold water and place in instant pot with the water and vinegar.
  • Cover and allow to rest at room temps for 8 hours or overnight.
  • 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.
  • Succotash:
  • 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…
  • Add the onions and zucchini to the bacon fat along with sea salt and garlic.
  • Cook for about 4-5 minutes – or until the zucchini is cooked through.
  • Add the cooked groats and the crisped bacon, stir to combine.
  • As an option: add herbs, fresh cream and/or balsamic vinegar.

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By Cat Morrow
IG @legacyacres
Facebook @legacyacresfamilyfarmstead