Organic Oat Groats, Whole

General Information

Botanical Name: Avena Sativa

Certified Organic

Country of Origin: Canada

Production

The raw Oat Groat is separated from its outer hull by centrifugal acceleration and winnowing.
Oats are believed to be first cultivated in the Middle East around 3000 years ago and subsequently spread
to more Northern climates, becoming a popular food staple throughout Europe.

Today, the oats are primarily bailed and sold as animal feed and secondarily used for culinary (whole groats, steel cut,
flaked and milled into flour) as well as medicinal purposes (see oat tops and oat straw).

Qualities

Oats are about 66% carbohydrates (including 11% dietary fiber and 4% beta-glucans), 7% lipids and 17% protein. Their high fibre content and especially the Beta-glucans (a type of soluble fiber) have shown to lower cholesterol and reduce the risk of type 2 diabetes and heart disease.

Oats are also a very good source of the vitamin B complex and minerals such as phosphorus, potassium, magnesium, calcium, and zinc. Even though pure oat groats do not contain gluten, most oats are cultivated and processed in such a way that cross-pollination and cross-contamination with wheat are likely to occur.

Common Use

Since Oat Groats are the whole kernel with only the inedible hull removed, they have a nuttier flavour and chewier texture than more processed oats. They have a much longer cooking time (about 1-hour stovetop – less if pre-soaked and are a good choice for overnight slow cooking).

They are worth the wait as they make an excellent hot breakfast cereal, pilaf, and stuffing.