Whole Oat Groats

Anne Lazor, Butterworks Farm

This recipe comes from Anne Lazor at Butterworks Farm. She suggests planning ahead when making this recipe, as the oats require overnight soaking.  The extra time is well worth it, though, as it unlocks extra nutrients in this local breakfast.


Prep Time

1440 minutes

Cook Time

15 minutes


2 Servings


1 cup oat groats, whole
3 cups water
2 tablespoons whey (or lemon juice)


Rinse oats by adding cold tap water to at least 1 inch over oats.  Swirl around with finger or spoon to encourage chaff to come to surface. Pour off water, chaff, and unhulled oats gently.  Repeat this rinse two more times, and strain off all water on the last rinse. Add cold water to rinsed oats (3 parts water to 1 part oats).  Add about 2 Tbsp of whey or lemon juice to oats.  Let oats soak for at least 6 hours. The night before you want to eat the oats, bring oats in their soaking water to a boil and simmer 5-10 minutes. Turn off heat, cover, and let sit at room temperature overnight. In the morning, cook oats as you would rolled oats.  Add water to make desired consistency. Add raisins or other fruit, nuts, or seeds for variety.


Optional add ins: fruit, nuts, seeds, or spices, such as cinnamon or nutmeg.