Let's boil oat groats

Oat groats
Photo: Stacy Spensley – CC BY 2.0 | cropped to a square


Before cooking oat groats we can be rinsed, although this is not necessary.


Grits thrown into boiling water or milk by a ratio of 1 cup of porridge: 2.5 cups of liquid. Mix again for boiling water. Boil for 20-30 minutes on low heat. Time start to count from the time of re-boil water. When cooking porridge do not mix! Water lightly with salt (half a level teaspoon of salt should be enough) and add oil (1 tablespoon per 100 g porridge). Simmer, covered, with a slightly ajar lid. Groat will be ready when the grains have absorbed all the water.


After cooking, we withdraw any excess water and add butter or vegetable oil. Let stand for 30 minutes.


Porridge is ideal for milk soups, desserts and thicken dishes. It can be used as an addition to burgers, meatballs and batters. Better yet, it tastes sweet - cooked milk, combined with fruit.

Bon appétit!