Oat kernels.

Oat kernels, also called oat groats, are whole oat grains with only the hard outer husk taken off. They are not rolled or cut, so they look like slim, pale brown grains of rice. Cooked, they stay whole and chewy, with a mild, slightly sweet, nutty taste. They take longer than rolled oats, but they give porridge and grain bowls a texture that flakes don't.

Ways to use it

• Cook a big pot and keep it in the fridge, then use it through the week like brown rice.
• Simmer with milk or water and a pinch of salt for a thick, chewy porridge. Top with banana or mango.
• Add a handful to the rice cooker with white or brown rice.
• Stir cooked grains into a vegetable or chicken soup to make it more filling.
• Toss cold cooked oats with herbs, cucumber and a lime dressing as a grain salad.

Rinse the grains, then simmer with about three times their volume of water for about 45 minutes to an hour, until tender but still chewy. Soaking them overnight cuts the cooking time. Drain off any water left at the end.

Storing it

Keep the sealed pack in a cool, dry cupboard away from sunlight and heat. Once opened, move the grains to a jar with a tight lid. Cooked oats go into the fridge once they have cooled.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the packing date and the certificate.