Understanding the Term "Raw Oats"
For many, the term "raw oats" is used interchangeably with rolled or old-fashioned oats, especially when talking about ingredients for overnight oats or muesli. However, this is a common misconception. Commercially available rolled oats are technically not raw; they have undergone a heat and steaming process to stabilize their enzymes and make them digestible. True, unprocessed oats in their rawest edible form are known by a different name and have a very different texture and cooking time.
The True Raw Oat: Oat Groats
When asking what are raw oats called, the definitive answer for the minimally processed, edible kernel is the oat groat. A groat is the whole, de-hulled oat kernel, containing the bran, endosperm, and germ intact. They are dense, chewy, and take a long time to cook, making them a less common choice for a quick breakfast. However, they are prized by raw food enthusiasts and those seeking the least processed form of the grain. The inedible husk is removed from the oat grain after harvest, leaving behind the groat. Some varieties, known as "naked oats" or "hull-less oats" (Avena nuda L.), have a naturally loose husk that detaches easily, making them particularly suited for raw consumption and sprouting.
A Spectrum of Processing: From Groats to Flakes
All common types of oats begin their journey as an oat groat. The variation in oat products is a result of the different ways these groats are processed after the initial de-hulling stage. This processing directly affects their cooking time, texture, and application in recipes. Here is a look at the most common varieties and how they relate to the raw groat.
Oat Groats: The Untouched Kernel
As the least processed form of edible oats, groats are essentially the cleaned whole-grain kernels. Their tough texture means they must be soaked or cooked for an extended period to become palatable, but they retain all their whole-grain goodness.
Steel-Cut Oats: Chopped for Texture
Also known as Irish oats, steel-cut oats are simply oat groats that have been chopped into two or three smaller pieces using a steel blade. This reduces their cooking time compared to groats but still results in a chewier, heartier porridge than rolled oats. They are neither steamed nor rolled, maintaining a nuttier flavor and a less processed state than flaked varieties.
Rolled Oats: The Versatile Flake
Rolled oats, or old-fashioned oats, are created when oat groats are steamed to soften them and then rolled flat into flakes. This process increases the surface area and stabilizes the oats' natural oils, making them cook faster and last longer on the shelf. These are the familiar flakes used for traditional oatmeal, granola, and baked goods. Because they are steamed, they are not truly "raw," but they can be consumed without further cooking, such as in overnight oats.
Instant Oats: The Quickest Option
Instant oats are made by rolling and steaming the groats even further, resulting in thinner, more processed flakes. They cook almost instantly with the addition of hot water, making them a convenient, though often higher-glycemic, choice. Some brands of instant oats also contain added sugar or flavorings.
Comparison: Groats vs. Rolled Oats
| Feature | Oat Groats (True Raw Oats) | Rolled Oats (Old-Fashioned) |
|---|---|---|
| Processing | Minimally processed; inedible husk removed. | Heat-treated (steamed), then rolled into flat flakes. |
| Texture | Dense, chewy, and substantial. | Soft, creamy, and flaky. |
| Cooking Time | Long (approx. 60 minutes). | Quick (approx. 5 minutes). |
| Nutrient Density | High, as the full bran and germ are intact. | High, similar to groats, but some minor loss from processing. |
| Glycemic Index | Lower, due to slower digestion. | Higher than groats, but still a whole grain. |
| Best For | Savory stews, grain bowls, sprouting. | Oatmeal, granola, baking, overnight oats. |
Using Raw and Minimally Processed Oats
Once you understand the different types, you can choose the best oat for your needs. Raw oat groats are perfect for those who want to experiment with soaking or sprouting. To prepare, simply soak them overnight to soften their tough texture. They can then be added to salads, stews, or ground into a meal. For a more traditional porridge, groats need to be cooked for a longer period to become tender. Steel-cut oats offer a chewy alternative to rolled oats and cook in less time. Rolled oats, on the other hand, are the most versatile and require the least amount of preparation for raw consumption. They are the staple for overnight oats and can be added directly to smoothies without cooking. Always remember that while rolled oats can be eaten without cooking, they are not truly raw due to the steaming process.
Conclusion: What Are Raw Oats Called?
To put it simply, the name for raw, edible oats is oat groats. While many people might refer to rolled oats as raw, this is technically incorrect due to the manufacturing process that involves heat. The level of processing dictates what an oat is called and how it behaves in recipes. From the chewy, whole oat groats to the familiar, versatile rolled oats, understanding these differences allows you to make more informed choices for your culinary creations and nutritional goals. You can find oat groats in health food stores or online for a true unprocessed grain experience.
For more information on the health benefits of various types of oats, you can consult The Whole Grains Council at https://wholegrainscouncil.org/whole-grains-101/easy-ways-enjoy-whole-grains/grain-month-calendar/oats-%E2%80%93-january-grain-month/types.
