So good - and remarkably keeps my blood sugar stable after I dose 7.5 units of insulin. I’ve talked on and on about oat groats in many threads. I’m almost an oat groats fanatic.
But here’s why I’m posting this new topic - just to note that the other day I took my go-to breakfast and added about 1/4 of a banana to it - like five 1/4 inch slices of a banana. I may have even increased my insulin dose to 8 or 9.
That little bittty banana caused my blood sugar to rise (slowly) from about 110 to about 240. Without the banana, i get a bump from 110 to 130. Pretty whacky.
You have probably addressed this elsewhere so apologies for the repetition.
How do you cook them? I’ve cooked steel cut oats and it takes forever and I don’t notice a big difference BG-wise between steel cut and rolled. They both raise my blood sugar slowly but surely but rolled are just easier to deal with and taste better to me. Are groats a different ballgame?
I don’t think anyone has ever asked before, so thanks for asking.
They take a long time to cook. I use 3 parts water to 1 part groats and a pinch of salt (if I’m doing 3 cups of water I’ll use 1 teaspoon of salt)
Just like steel cut oats or rolled oats, you bring the salted water to a boil and then add in the groats and turn down the heat to low. Then you boil at low heat for 1 hour or so ( a lot longer than other kinds of oats).
I cook up a batch and then put them in the fridge and they last a long time in the fridge. (5-10 days)
I find they taste different from other kinds of oats - a little more chewy and nutty. Taste really good if you like oats in general. You can use them with sweet or savory dishes.
They are not all that easy to find. You can get them at big korean grocery stores or via Amazon.
@bostrav59 Do you find a difference of impact of “fresh” cooked vs refrigerated? I’ve found things like pasta and rice have a reduced or significantly delayed impact if refrigerated (at least 30 minutes, though several hours increases the affect) can result 1/2 or more reduction in initial insulin need, though an increased amount 2-4 hours later. In other posts here on FUD and reading articles I’ve read it converts the starch in the products to lessen the impact. Is it similar with the groats?
That’s an interesting question @TomH . I will be more aware of that and see if there are differences. I haven’t checked before your question,. Generally, I cook up a batch and so most of it is refrigerated before I eat it.
