One syllable: Groats.
grohts
/ɡroʊts/
Groats is pronounced grohts (/ɡroʊts/). It has one syllable (Groats), with the stress on "Groats". Groats are hulled, cleaned cereal grains, typically oats or barley, used for porridge or cereals. The term also refers to the whole kernels themselves, not flour. In cooking and nutrition discussions, groats denote the hearty, chewy grain kernels that retain bran and germ for added texture and fiber.
nounGroats are hulled, cleaned cereal grains, typically oats or barley, used for porridge or cereals. The term also refers to the whole kernels themselves, not flour. In cooking and nutrition discussions, groats denote the hearty, chewy grain kernels that retain bran and germ for added texture and fiber.
- You may replace the long vowel with a short one (grots) or mispronounce the final consonant cluster as a single /s/ or /z/. Practice: say “groats” slowly as two sounds: /groʊt/ + /s/; then connect to /groʊts/ without voicing the /t/ into z. - Sloppy ending: some speakers omit or voice the /t/ before the /s/. Ensure a crisp /t/ with no extra voicing; avoid letting the /t/ become a flap. Practice with a mirror and a light touch to the tongue tip. - Vowel misplacement: avoid turning /groʊts/ into /grəts/ or /græts/. Use the proper rounded, high /oʊ/ vowel for US, and mid /əʊ/ for UK/AU. Practice minimal pairs like goats/groats to feel the difference.
"I simmer groats with water and a pinch of salt for a hearty breakfast porridge."
"The groats looked nutty and chewy after twenty minutes of simmering."
"She bought barley groats to add some rustic texture to the soup."
Groats is pronounced /groʊts/ in US and /grəʊts/ in UK, with a long o as in “goat” and a crisp final /ts/ cluster. The primary stress falls on the single syllable. Place the tongue high for the /oʊ/ or mid-back for /əʊ/; lips start rounded for /oʊ/ and relax for /əʊ/. You’ll want a short, clean /t/ before the /s/ so it doesn’t slide into z-sibilance. Try saying “groat” + z but stop clavicularly at the final s sound.”,
Common mistakes include: misplacing the vowel as a short /ɒ/ or /a/ in non-rhotic speech, producing a prolonged /oʊ/ before the /ts/ leading to a ‘goats’ blend, and letting the final /ts/ sound turn into a soft /z/.
In US English you’ll hear /groʊts/ with rhotic /r/ and a strong /oʊ/; in UK English it’s /grəʊts/, with a reduced first vowel /ə/ and non-rhotic r; in Australian English, expect /grəuts/ with a more centralized /ə/ and a short, clipped /ts/. The main variation is vowel quality and rhoticity.
The difficulty lies in the diphthong production of /oʊ/ or /əʊ/ and the final affricate /ts/. Many speakers blur the /t/ and /s/ into a soft /z/ and shorten the vowel. Focusing on a clean, rounded /oʊ/ or /əʊ/ and releasing a crisp /t/ before /s/ helps correct common slurring.
Groats often causes vowels to schwa in rapid speech; you may unconsciously reduce /roʊts/ to /rɔts/. Keep the diphthong distinct and avoid vowel reduction so the /oʊ/ or /əʊ/ stays clear before the /ts/.
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- US: emphasize rhotic starting /gr/ and bright /oʊ/. Your tongue starts high for /oʊ/ and relaxes to /ɹ/ before /ts/. - UK: reduce the first vowel to /ə/ and keep /t/ crisp before /s/. This makes groats sound more clipped. - AU: tends toward a centralized /ə/ with a very quick /t/ before /s/. Maintain non-rhotic r influence; avoid adding a rolled r. IPA guides: US /groʊts/, UK /grəʊts/, AU /grəuts/.
Groats comes from the Middle English groat, meaning a small grain or a quarter of a unit, tracing back to the Old English word graf, related to grain seeds. The word groat in the larger sense appears in the 12th century to denote the hulled seeds of cereals, especially oats and barley, prepared for cooking or grinding. Over time, groats became a generic term for any whole grain kernels with bran and germ, kept intact by less processing than flour. In culinary contexts, groats retained their form after cooking, differentiating from milled meal; this distinction helped groats maintain a rustic identity in European diets. In modern usage, groats is often accompanied by descriptors such as oats or barley to specify the grain type, and it is commonly found in health food and traditional porridge recipes. First known uses appear in dietary texts and cookery manuscripts of medieval Europe, where grain kernels were valued for their long shelf life and nutritional density. The evolution from a general “grain” to a specific hulled kernel reflects broader agricultural and milling advancements that preserved fiber-rich bran and germ for extended culinary applications.
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Words that rhyme with "Groats"
-ats sounds
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