You can cook whole oats as you would brown rice, with about 3 parts water to 1 part grain. The amount of time will vary, depending on if you cook them on top of the stove, in a crock-pot slow cooker, or in an instant-pot or pressure cooker — check out our helpful guide and recipes. Use cooked oats for breakfast cereal, soups, stews, pilafs, casseroles, and grain salads.
Whole grain oats are also known as groats. “Groat” is an old Scottish word for any hulled grain, but it’s mainly used for oats in modern English, while “berry” is used for whole grains of wheat and rye. Our whole grain oats are rich in B vitamins, calcium, protein and fiber, and low in sodium and unsaturated fat, and have a pleasing texture and wholesome nutty taste. You can use them as you would wheat berries — for grain bowls, pilafs, soups, stews, and hot cereal.
