Not to be confused with the groat buckwheat oat bread, or grain grits, or the maize porridge grits. This article needs additional citations for verification.
Please help improve this article by adding citations to reliable sources. Main ingredientsany grains such as oats, wheat, barley, millet or rye etc. Groats can also be produced from pseudocereal seeds such as buckwheat. Groats are nutritious but hard to chew, so they are often soaked before cooking. Groats are used in soups and porridges. Groats of many cereals are the basis of kasha, a porridge-like staple meal of Eastern Europe and Eurasia.
In North America kasha or kashi usually refers to roasted buckwheat groats in particular. In North India, wheat groats are known as dalia and are commonly prepared with milk into a sweet porridge or with vegetables and spices into salty preparations. Parboiled and cut durum wheat groats, known as bulgur, are an essential ingredient of many Middle Eastern dishes such as mansaf and tabbouleh. Groats are also used in some sausages, such as black puddings. Sliced oat groats are known as steel-cut oats, pinhead oats, coarse or Irish oatmeal. Coarse barley flour is made by milling barley groats. Additionally, the grains can be sliced on a “groat cutter”, which can be adjusted to cut fine, medium, or coarse groats.