Groats are kernels of wholegrain like wheat, barley, rye and oats, that contain the endosperm, germ and bran. They are less processed than other grains and contain a natural nuttiness that is quite pleasant, not to mention tons of good-for-you fiber. Groats take a bit longer to cook than regular rolled oats, or quick oats, which makes the slow-cooker a perfect overnight cooking vessel for groats.
Using a slow-cooker overnight to cook Oat Groats, makes complete sense. The low and slow heat gently tenderizes the grains without making them mushy, leaving enough texture to really enjoy. The grains become toothsome, while brilliantly fluffy, somewhere between a porridge and an al dente risotto.
A scoop of groats, a big splash of almond milk, along with a cinnamon stick and a spoonful of honey, makes one of the best breakfasts to wake up to in the morning. As you stagger into your kitchen, you will get a gentle whiff of the steamy oats ready for your bowl. I like to splash a little half & half and a handful of berries on top, it just makes my morning.
2 cups oat groats
3 1/2 cups almond or oat milk
1/3 cup honey
1 cinnamon stick or 1/2 teaspoon ground cinnamon
half & half, optional
- In a slow-cooker, add groats, almond milk, honey and cinnamon stick.
- Place lid on top and set on low heat. Cook for 8 hours, or overnight.
- Remove lid and spoon into bowls. Top with half & half and berries, if desired. Enjoy!