Choose oat kernels that are consistent in size and shape with a light brown surface and avoid those with a sour or waxy smell or containing dust or tape-like material. Look for packets labeled specifically for sprouting and store oats in an airtight container in a cool, dry place. Soak overnight or use a slow cooker to cook unbroken grains.
Oat kernels are the whole seeds of the oat plant and are usually sold with the hull removed, but the bran and other parts intact. The best oat kernels are consistent in size and shape, with a light brown surface and few broken kernels. Avoid oats with a sour or waxy smell, as they may have gone rancid, as well as bags that contain a lot of dust or any tape-like material, as these characteristics indicate possible handling and the presence of flour moths. If you plan on sprouting oats, choose packets labeled specifically for this purpose, as other oat kernels may have been heat treated for a longer shelf life. These minimally processed oats provide the most nutrients and the lowest glycemic index of any type of oat, but preparing oat groats takes longer than cooking rolled or cut varieties.
Whole-grain oats are unusual in most grocery stores, which focus on instant, rolled, and sometimes steel-cut varieties, but you may be able to buy them from health food stores or directly from a farmer. Groats can be sold pre-bagged or in bulk, with bulk oats being the least convenient but offering the freshest and least expensive option. If choosing pre-bagged types, check the expiration or bagging date to ensure you get the best product.
Like other whole grains, oat kernels can go rancid when exposed to hot temperatures or direct sunlight due to the oil they contain. Rancid oats smell and taste a little sour, or slightly moldy and waxy, and don’t have the same nutritional value as fresh oats. Avoid groats that have been stored near a window or stove, and keep oats in an airtight container stored in a cool, dry place.
The oat grains should be about 0.25 cm (1/8 inch) long, with an oval shape and a thin layer of light brown bran. Groats of consistent size and shape cook more evenly than cracked grits or a mixture of very small to large grits, which can be mushy or crunchy. If the bag contains a large percentage of broken oats or oat powder, it may have been handled very roughly. If you see cottony or ribbon-like material in a bag or bin of oats, avoid them, as this indicates they may be infested with moth larvae.
Sprouted oats provide a little extra nutrition, but not all grains will sprout properly. Look for packets labeled specifically for sprouting, as these will not have been heat treated to stabilize them and increase storage times. Soaking oat groats for germination takes about 8 to 12 hours, after which they can be further grown or eaten immediately.
Most oats are eaten as a hot cereal, but cooking oat kernels requires extra care, as these unbroken grains are tough and require long cooking times. Consider soaking the groats overnight or preparing them in a slow cooker to make the process easier. You can also use sprouted or unground groats in bread and other baked goods.
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