Commodity
Commodity Steel Cut Groats Oat, 50 Pounds, 1 Per Case
- 1 per case
- 50 pounds
- Cereal & Breakfast Bars
Steel cut from whole oat groats, this 50 pound commodity case delivers a chewy, nutty grain with no added sugars, sodium, or preservatives. The coarse cut retains more of the oat’s natural fiber and protein than rolled varieties, and holds texture well under batch cooking and extended holding. Designed for food service, institutional kitchens, and high volume baking where a wholesome, single ingredient oat is needed at cost effective bulk pricing.
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- Applications reviewed in 24–48 hours
- $1,000 order minimum
- Freight or Hudson, FL pickup
| Case pack | 1 per case | |
|---|---|---|
| UPC | 026791061020 | |
| GTIN | 60026791061022 | |
| SKU | 346120 | |
| Category | Cereal & Breakfast Bars |
Product Highlights
- 50 pound bulk case for high volume food service and institutional use
- Steel cut from whole oat groats for maximum texture and nutty flavor retention
- Single ingredient product with no added sugars, sodium, or preservatives
- Higher fiber and protein content per serving compared to rolled or instant oats
- Holds texture well under extended holding and batch service conditions
- Cost effective commodity pricing ideal for budget conscious meal programs
Uses
Breakfast porridge: Simmer in water or milk for 20 to 30 minutes to produce a chewy, nutty hot cereal that holds texture longer than rolled oats under buffet or batch service conditions.
Baking and breads: Add partially cooked groats to artisan breads, muffins, and cookies for whole grain texture, moisture retention, and a toasted oat flavor.
Grain bowls and savory sides: Use in place of farro, barley, or brown rice in grain bowls, pilafs, and savory side dishes where a firm, chewy grain is desired.
Food service and institutional feeding: Portion into batch cook cycles for school breakfast programs, hospital dining, cafeteria lines, and shelter meal service where a hearty, affordable grain base is needed.
Overnight and slow cooker preparation: Soak overnight or cook in a slow cooker for 4 to 6 hours on low to produce a creamy, low maintenance breakfast without constant stirring.
Who Would Benefit
- Food service directors and cafeteria managers running daily breakfast programs
- Bakeries and artisan bread makers seeking whole grain texture and flavor
- Institutional kitchens in hospitals, schools, and correctional facilities
- Caterers and event chefs preparing large format breakfast or brunch service
- Emergency feeding organizations and food banks distributing bulk staples
- Restaurant chefs developing grain bowls, savory oat dishes, or oat based desserts
Preparation & Use
For standard porridge, combine 1 part steel cut groats with 3 to 4 parts water or milk and bring to a boil. Reduce heat and simmer 20 to 30 minutes, stirring occasionally, until tender but still chewy. For faster results, soak groats overnight in the cooking liquid and reduce stovetop time to approximately 10 minutes. Slow cooker method: combine groats and liquid on low for 4 to 6 hours. For baking applications, parboil groats for 10 minutes, drain, and fold into dough or batter. Uncooked groats can also be toasted dry in a skillet for 3 to 5 minutes to intensify nutty flavor before cooking or adding to granola and topping blends.
Application Areas
- School and university dining breakfast programs
- Hospital and healthcare facility patient and cafeteria menus
- Hotel and resort buffet service
- Artisan bakery whole grain product lines
- Correctional facility meal service
- Community shelter and emergency feeding operations
