Oatmeal Farm Network | Grains Varieties

Oatmeal AI

Grains Ingredient Types

Amaranth
A highly nutritious pseudocereal whose small seeds are cooked as porridge, popped, or ground into flour.

Barley
A robust cereal grain with a nutty flavor and chewy, pasta-like texture, typically consumed as pearled grain in stews, soups, and for malting.

Canary Seed
A grass seed, now processed and consumed as a gluten-free grain or flour with a mild, slightly bitter flavor.

Common Oats
A hardy cereal grain, consumed as groats or rolled flakes (oatmeal) for breakfast, used in baking, or processed into flour.

Corn (Maize)
A staple grain consumed as kernels, corn on the cob, or ground into meal/grits for porridge.

Einkorn
An ancient species of single-grained hulled wheat, known for its delicate flavor and easy digestibility.

Emmer
An ancient species of hulled wheat, often used as a chewy whole grain in savory dishes.

Farro
A general term for three species of ancient hulled wheat (Spelt, Emmer, and Einkorn), used as a healthy, chewy grain in soups and salads.

Fonio
An ancient West African cereal grain known for its small size, quick cooking time, and mild, nutty flavor; used in porridge and couscous-like dishes.

Freekeh
Roasted, cracked green (immature) wheat, prized for its smoky flavor and chewy texture; a staple in Middle Eastern cuisine.

Khorasan Wheat (Kamut)
A specific ancient wheat species known for its large size, rich flavor, and high protein content.

Millet
A collective term for small-seeded grasses, valued for their quick growth and use as a grain in warm climates.

Rye
A grass grown as a grain, noted for its cold-hardiness and distinct, slightly sour flavor used in bread and whiskey.

Sorghum
A tall grass used for grain, animal fodder, and syrup production, serving as a food staple in many regions.

Teff
A tiny, highly nutritious grain; the staple cereal of Ethiopia, primarily used ground for injera but consumed whole as well.

Triticale
A hybrid of wheat and rye, used as a whole grain in baked goods and breakfast cereals.

Wheat
The most widely cultivated cereal grain, used for bread, pasta, and consumed whole as wheatberries.