Grains List

Quick oats are oats that have been steamed and rolled thinner than regular oats, allowing them to cook very fast. They have a softer texture and are perfect for smooth oatmeal, baking, or adding to smoothies.

Often called old-fashioned oats, large flake oats are rolled oats that retain their full shape and texture. They take a little longer to cook than quick oats but give a hearty, chewy consistency. Great for breakfast bowls, granola, and baking.

Pearl barley is barley that has been polished to remove the outer husk and bran layers. It cooks faster than whole barley and has a soft, chewy texture with a mild, nutty flavor. Commonly used in soups, stews, and salads.

Pot barley (also called Scotch barley) is less processed than pearl barley. Only the inedible outer husk is removed, leaving more fiber and nutrients. It takes longer to cook but offers a heartier texture and higher nutritional value.

Popcorn is a special type of corn kernel that has a hard outer shell and starchy inside. When heated, the moisture inside the kernel turns to steam, causing it to pop into a fluffy snack. It’s a whole grain and can be a healthy snack when prepared without excess butter or sugar.