Whole Grain Oat Groats

Whole Grain Oat Groats

Recipe by Cat Morrow
Course: Basic Prep

Make a large batch of groats to be used in breakfast bowls, mixed with fresh fruits and sweet spreads, added to salads, or savory dishes.Use groats in dishes that might use wild rice, beans, or a great variety of typically savory ingredients. Oats are affordable and really versatile, for sweet or savory applications.
Scale this recipe up for larger batches!



  • Pressure Cooker Groats
  • Rinse the whole oat groats under cold water. Place them in your pressure cooker bowl with water and vinegar.
  • Cover and allow to rest at room temperature for 8 hours, or overnight.
  • In the morning, stir in the salt, and set your pot to Manual High Setting, for 20 Minutes.
  • Once your groats are finished, they can be drained and rinsed. Fluff them up with a fork and serve, or stored for about a week in the fridge. (They can also be frozen into whatever portions you’d like and stored long term for fast meals!)
  • Slow Cooker or Stove Top Groats
  • Slow Cooker – Soak your groats as directed, cook on high in your slow cooker for 2 hours or low for 6 hours. This can be done overnight, as well!
  • Stovetop – Same as above, but simmer the groats on medium low for 2 hours.


  • Soaking your whole grains overnight or, at least eight hours, helps to reduce the cooking time, and it softens the grains overall texture. Soaking can make foods such as grains, beans and seeds, healthier overall for our health by reducing phytic acid, and making them easier to digest. Reduction of phytic acid is just one reason that many traditional cultures usually soak, sprout, or ferment.

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By Cat Morrow
IG @legacyacres
Facebook @legacyacresfamilyfarmstead