Oat groats contain vitamin E, several B-vitamins, calcium, magnesium and potassium. Oats also have some of the trace minerals selenium, copper, zinc, iron and manganese. They’re full of good-for-you phytochemicals and have both soluble and insoluble fiber. Oats have been found to benefit heart health, lower blood pressure, and can even help prevent diabetes as part as a high whole-grain diet.
Oat groats are whole, minimally processed oats. Having only had the outer shill removed. Because they have not been extensively processed, they retain a high nutritional value, and they can be used in a variety of ways. Many markets carry oat groats, often in the cereal section or the bulk area if they do bulk.
Oats have been cultivated for thousands of years and used in a variety of ways. Archaeological evidence at various sites of early human activity shows that people have been making a form of gruel from oats and other grains for a very long time. Oat groats would have been familiar to early humans, and they are a sound addition to the modern diet as well, being so high in fiber and various minerals.
When oat groats are produced, the oats are first hulled, removing the inedible outer husk. What remains is a whole grain, containing the fiber-rich nutritious germ, and the bulk of the grain, the endosperm. They can be processed into a range of products including and oat flour, or they can be packaged for sale as we have done here. However, being whole they can take a long time to prepare and cook, requiring hours of soaking and cooking before they are usable. So oat groats are best lightly crushed or cracked, making them cook more quickly.