Steel Cut Oat Groats
Oat Groats are the inner most part of the oat kernel. Our Oat Groats are steel cut, meaning they have not been steamed, flattened or toasted. This minimal degree of processing means that they digest more slowly than common rolled oats, giving them a lower glycemic index and making them better suited for those with blood sugar issues.
Golden in color, and resemble small rice pieces
Nuttier flavor and chewier texture than rolled oats
Longer cooking time than rolled oats, due to less processing
Kosher Certified
 
Basic Prep
Bring 4 cups water to a boil and slowly stir in 1 cup Oat Groats. Bring back to a boil, reduce heat and simmer uncovered, stirring occasionally, for 20 to 30 minutes, depending on desired texture and consistency.
 
Suggested Uses
A delicious and healthy bowl of oatmeal
Enhance with brown sugar, maple syrup, raisins or other dried or fresh fruit and nuts
Add a small amount of cooked steel-cut Oat Groats to muffin, quickbread or pancake batter for additional texture and fiber
 
Description
Oat groats (Avena sativa) are the whole oat grain with the hull removed. Oats are an annual grass, cultivated mainly in North America and Europe, but believed to have originated from a wild variety that was long considered a weed. 
Our oat groats are steel-cut into smaller pieces, and are also known as pinhead oats, Scotch oats or Irish oats.
Steel-cut oat groats differ from the more common rolled oats in that they have not been steamed, flattened or toasted. They are cut into smaller pieces to allow for better water penetration during cooking.
This minimal degree of processing means that they digest more slowly than common rolled oats, giving them a lower glycemic index and making them better suited for those with blood sugar issues.
Whereas uncooked rolled oats are appropriate for baking applications, steel-cut oat groats usually need to be cooked before being added to batters, due to their harder texture.
 
Storage & handling
Store in a dry, cool place.
 
Ingredients
Oat groats (May contain a trace percentage of cereal grains)