Breakfasts are really important at my house. If I know I will have a busy morning, I like to prepare something healthy in advance. I usually make muffins the night before but I had oat groats on hand so I wanted to do a thick porridge-type breakfast that can be prepared the night before.

Oat groats are the hulled kernels of oats and are whole grains that contain the cereal germ as well as the endosperm. These are fiber-rich and are super healthy. I cook with old-fashioned oats all the time but don’t really cook oat groats very often but I love the thick, hearty texture of the oat groat porridge.

This recipe allows the oat groats to soak overnight, cutting back on the cook time. I have also recommended raisins and pecans but if there are other fruits and nuts you prefer, give those a try. My family just really likes pecans and raisins.


serves 3-4


  • 1 cup oat groats
  • 2 1/2 cups water
  • 1/2 tsp salt
  • 2 tbsp pure maple syrup
  • 1/2 tsp cinnamon
  • 1/2 tsp pure vanilla extract
  • 1/2 cup raisins
  • 2-3 tbsp pecans (raw or roasted)
  • drizzle of coconut milk or rice milk for serving


The evening before serving the oats, bring water to a boil in a medium sauce pan. Add oat groats and salt and simmer for about 5 minutes. Remove from heat, put lid on and set aside. When mixture is cool, put saucepan in the fridge to soak overnight.

The morning of serving, put the saucepan with the oat mixture on the stove and heat through adding about 1/4 cup water if needed. Stir constantly for about 5 minutes making sure not to burn the mixture and heating the oats all the way through. Turn burner off and add maple syrup, vanilla extract, cinnamon, raisins and pecans. Stir to incorporate all the ingredients. For a coconut taste, pour a little coconut milk over the mixture and for a neutral taste pour rice milk over the mixture. Serve hot.

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