I had a mess of 'em for a snack last night, and the rest for breakfast.
Duly soaked for hours, simmered for 60 minutes, and dressed with butter, cinnamon, and brown sugar, this chewy version of a breakfast porridge was far more texturally interesting than any namby-pamby pressed, rolled, or steamed oatmeals. And it certainly represented a level of “roughing it” far beyond mere steel-cut oats.
I like buttered groat clusters, especially since it’s hard to get anyone to deliver pizza to Sector R past curfew. Shoes For Industry!
Time to stop cloning around. Back to the shadows again!
(Has Derleth lost the plot in the cornstarch and cellophane? Will Qadgop the Mercotan be annoyed at this unprovoked Bozotic behavior? Will our younger readers get any of this whatsoever? Confused? You won’t be, after another episode of Footnote!)
(Firesign Theater featured buttered groat clusters as the food of choice for those who have no choice in their LPs, filed under ‘Comedy’ by a world to scared to admit it is not insane.)
Describe how they’re different from steel cut oats. The BF and I love the steel cut ones (when properly dressed with buttermilk, dried cranberries, dried raisins, butter, brown sugar, etc.) and would perhaps try going more hardcore.
I believe groats are uncut, which is why you need to soak them before cooking. I’ve never gotten around to trying groats yet, but I’d be tempted to do them as a savory braise like you’d do with farro.
As for oatmeal, an interesting alternative to the butter/milk/sugar/whatever approach is to try them with cranberry relish or preserved lingonberries; the tart/sweet flavor profile gives a nice variation.