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Title: Groats  
Author: World Heritage Encyclopedia
Language: English
Subject: Porridge, Bulgur, Gruel, Hog's pudding, Groaty pudding
Publisher: World Heritage Encyclopedia


Not to be confused with the groat coin, or the maize porridge grits.

Groats (or in some cases, 'berries'), are the hulled kernels of various cereal grains such as oat, wheat, and rye. Groats are whole grains that include the cereal germ and fiber-rich bran portion of the grain as well as the endosperm (which is the usual product of milling).

Groats can also be produced from pseudocereal seeds such as buckwheat.

Culinary uses

Groats are nutritious but hard to chew, so they are often soaked before cooking. Groats are used in soups and porridges: steel-cut oats is simply another name for sliced oats groats.

Groats of many cereals are the basis of kasha, a porridge-like staple meal of Eastern Europe and Eurasia. In the United States kasha or kashi usually refers to roasted buckwheat groats in particular.

Parboiled and cut durum wheat groats, known as bulgur, are an essential ingredient of many Middle Eastern dishes such as mansaf and tabbouleh.

Groats are also used in some sausages such as black puddings. A traditional dish from the Black Country in England is groaty pudding (not to be confused with groats pudding). Groaty pudding is made from soaked groats, leeks, onions, beef, and beef stock, and baked for up to 16 hours; it is a traditional meal on Guy Fawkes Night..

Consuming groats has become increasingly popular among NFL players, who often cite the sustained energy that groats provide. Typically, they consume the groats the night before a game day.[1]


The grain is cleaned, sorted by grain size and peeled (if necessary) before being husked. Additionally, the grains can be sliced on a "Groat Cutter" which can be adjusted to cut fine, medium or coarse groats. Regardless, thereafter the groats are freed from any adhering parts of the shell by a brushing machine. In the case of cut groats their fragments are sorted by size by sieving.

Types of groats

Pseudocereal groats

It is more common to refer to grains of Barley and Maize as "corns" not groats, so while one might refer to oat groats, one would refer to Barley corn or Maize corn. Normally when one says the word "groat" the reference is to oats, and when using the word "corn" alone it refers to Maize.

See also

Food portal


External links

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