{Rice Cooker} Whole Oat Groats


We love oats. Oat flour, rolled oats, steel cut oats, and most recently, whole oat groats. They take a long time to cook, but they keep us full for a long time after breakfast! The texture is fun, too! This recipe is simple as it gets, but I love it because it uses… once again… the rice cooker! Push a button, and, an hour later with no fuss, breakfast is served!

(Here’s a chart from the Whole Grains Council outlining the different types of oats if you’re interested.)


1 cup oat groats/ 水洗燕麦仁

3 cups water

optional toppings: raw buckwheat (a new favorite here!), hemp seeds, Craisins, peanut butter, chocolate chips, fruit, honey, etc.

Directions and Notes

1. Pour the oat groats into a rice cooker and rinse them, pouring off as much excess water as possible.

2. Add the 3 cups of water and set the rice cooker to “cook.”

3. When the rice cooker finishes cooking (on ours, the “cook” latch flips over to “warm”), scoop out your oats, add toppings if desired, and enjoy!


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