coffee-cupfuls of grouts
Groats are excellent sources of dietary fiber, B vitamins, and minerals including manganese and magnesium; they are also good sources of plant-based protein and contain beneficial polyphenols and antioxidants.
About
Groats are the hulled kernels of cereal grains, produced by removing the outer husk or chaff while leaving the bran, germ, and endosperm intact. The term "groats" derives from Old English and refers to any grain in this minimally processed form. Common groats include oat, barley, buckwheat, millet, and spelt groats, each with distinct flavor profiles and nutritional compositions. Oat groats are hearty and slightly sweet; barley groats are chewy with a mild, earthy flavor; buckwheat groats (also called kasha) are robust and nutty; millet groats are mild and slightly corn-like.
Unlike flour or refined grains, groats retain the fiber-rich bran layer and nutrient-dense germ, making them a whole grain product. They require longer cooking times than instant or rolled versions due to their intact structure.
Culinary Uses
Groats are primarily used as a savory or sweet porridge base, cooked by simmering in water or broth until tender and creamy. In Eastern European and Russian cuisines, buckwheat groats are a staple, served as a side dish (kasha) or in grain pilafs. Oat groats form the foundation of traditional Scottish and Irish porridges. Barley groats appear in soups, stews, and risotto-like preparations. Ground into flour, groats can be incorporated into baked goods for added nutrition and texture. Toasted groats develop deeper flavor and are often used in grain bowls, salads, or as breakfast cereal.