Oat Groats: Minutes or Hours?
- Agordo Sep 19, 2011 08:38 PM
I found some oat groats for sale- not sure of their freshness but they are dated for next January so I am holding out hope. Theyre from an organic farm co. and I found them at a farmers market; the salesperson had no idea what they were nor how to cook them (I live in China).
I searched online for the best way to cook them and I am leaning towards pressure cooking. My plan is to rinse them 2-3 times (using bottled water), let them soak in bottled water overnight, then pressure cook the next day with 3:1 water: groats. I plan on cooking enough for 4-5 breakfasts.
In the mornings- I will nuke a portion of the cooked groats together with some mixed muesli for a few minutes. Then add a chopped banana and voila. Im using the dreaded microwave since i have about 3 minutes every morning to eat my breakfast after the gym and before leaving for work.
My question is: googling on the web, i have found recipes for pressure-cooking groats calling for anywhere between 15 minutes and 1 hour. 1 hour in the pressure cooker seems extreme but a few pages recommend this adding "the groats will be pleasantly caramelized".
Does anyone have any experience with this? Any advice on making these?
For the first time, why don't keep it simple - take a cup of these oat, rinse them, and set them to simmer with the 3:1 water ratio. No presoak, no pressure cooker. Just do when you have several free hours. Check them periodically for doneness.
In my experience, oat groats cook faster than whole wheat berries (whole grain), more like the time for brown rice. Don't worry about exact water amounts. When tender enough, they will remain distinct, swimming in a milky liquid. Oats have soluble fiber, some of which dissolves in the cooking liquid. Groats take longer to cook than cut oats, but not drastically so. It's easier to check the progress if you don't use the pressure cooker.