Groats to Oats – Why roll your own oats?

Note: Oat groats lasts indefinitely if stored properly. (Similar to Wheat)

Groats to Oats – Why roll your own oats?

By Leighann on Apr 13, 2008 in Green Stuff, Healthy Living, Vegetarian Cooking, What's Cooking?

Probably most of you reading this have never heard of a groat (huh? Is that some kind of exotic goat? or just a typo?). But I was recently introduced to groats and the concept of hand-rolling them into oatmeal. It seems like a lot of work, but it doesn’t take long, requires no electricity, and gives you rolled oats with a superbly fresh flavor (and it’s cheaper to buy groats in bulk).
Groats are the hulled (but not rolled) oat kernel. Like all fresh whole grains, groats still contain all the protein and nutrients of the grain. As the oats sit, more of this nutrition is lost. Also, commercially rolled grains use a great deal of pressure or even steam. This causes more nutrients to be lost. Rolling them yourself ensures that you will have as much of the natural nutrition as possible (with commercial oats, you’re still getting a decent deal – think of how wheat for white flour is over processed and bleached until all nutrients are gone from it. Then we add it back in – fortified bleached white flour. Ick. And we wonder why we gain weight and have no energy?). Stainless steel oat rollers also allow you to roll or flake other types of grain as well – rye, wheat berries, rice, spelt, buckwheat, etc. The stone roller I use is only for oats and softer grains. It makes me feel good that I’m providing better nutrition for my family for less money and just a bit longer in the kitchen.

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