Oat groats are minimally processed–only the outer hull is removed. They’re very nutritious, but they’re chewy and need to be soaked and cooked a long time. Whole Oat Groats can make a hearty breakfast or be served as a pilaf at lunch or dinner.

Start with 1 part oats to 4 or 5 parts water and simmer gently 2 1/2 hours. Raisins or other dried fruit may be added during the last 1/2 hour.