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Breakfast Oat Groats (Whole Oats) - Chef Whitney Aronoff | Starseed Kitchen

Breakfast Oat Groats

  • Author: Chef Whitney Aronoff
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2-3 servings 1x
  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: Healthy


The texture of this warm breakfast whole oat oatmeal is more hearty then a batch of steel cut oats. Oat groats (also known as whole oats) retain the beneficial bran and germ when harvested. If you are looking for a way to change up your morning breakfast routine, this may be it.




  • 1 cup of organic oat groats
  • 3 cups of water


  • 1 banana, sliced
  • 1 Tbsp raw, chunky almond butter
  • 1 Tbsp ground flax seed
  • ½ Tbsp flax seed oil
  • 2 Tbsp sliced almonds
  • 1 teaspoon local bee pollen


  1. Add 3 cups of water to a medium pot and bring to a boil. Meanwhile, wash your oat groats in a sieve and set aside.
  2. Once the water is boiling, add oats. Stir well and bring to a slow simmer. Place the lid slightly ajar so steam can escape. Simmer for 25 minutes, stirring occasionally.
  3. After 25 minutes, turn of stove and cover pot with lid. Let sit for 10 minutes to finish cooking.
  4. Remove lid, stir well and serve or set aside and store in airtight glass container for breakfast all week. Oats are good for 7 days in the fridge.


  • Adding the oats after the water is boiling will make for a chunkier, separated and texturized breakfast oatmeal, which is what I prefer.
  • Looking for a more creamy breakfast oatmeal? Simply add the oats to the pot with the cold water, then bring to a boil, and down to a simmer. Stir frequently till just about done, then cover with a lid and let stand for 10 minutes.

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