Oat groats are cleaned oat kernels that have had their inedible hull removed and take the longest to cook.
The groats have a smoother texture and higher density than unhulled oats, so they move more quickly through the separator.
The groats are then cut by feeding them into a cylinder with a large number of holes, the kernel fall through these holes and are cut to produce what is called Pinhead oatmeal.
Type of groats
*Steel cut groats are groats that have been cut into 2–3 pieces with a sharp metal blade. They are often referred to as Irish oatmeal and cook faster than whole oat groats.
*Steamed rolled oat groats are produced by applying steam to whole oat groats while being rolled into flakes.
*Ground steamed groats are rolled oat groats that have been ground to a meal form.
The outer layer of the groat is an important source of protein, neutral lipids, β-glucan, phenolics and niacin, and is sometimes separated from the groat to produce oat bran.
Oat groats
