How to Store Oats, Quinoa, and Other Grains

Grains such as oats, quinoa, and buckwheat are best stored in a cool place in a closed, airtight container. A glass or rigid plastic jar with a tight-fitting lid keeps moisture and insects out; the original cardboard package alone is not a sufficient barrier. Oats and quinoa stored under the right conditions stay fresh for about one year; this may be a little longer if the pantry is cool and dark. A damp or warm corner of the kitchen shortens this period. Should they be stored in the pantry or refrigerator? Dry grains keep well at room temperature in a pantry; refrigeration is not necessary. However, if you live in a warm, humid kitchen, storing grains with a slightly higher fat content, such as oats, in the refrigerator delays rancidity. Quinoa contains saponin, a natural protective coating, so it is a little more durable than other grains, but it should still not be left in an open package for a long time. How can insect infestation be prevented? Pests such as grain moths generally enter the kitchen from packages that are not sealed. Before placing a newly purchased package of grain next to existing stock, leaving it in a separate container for a few days makes it easier to notice possible infestation. Writing the purchase date on the jar also prevents confusion about which package should be used first; this small habit reduces waste, especially when several types of grain are stored in the pantry at the same time. What should you look for when shopping? Checking that the package is intact and sealed keeps the grain from absorbing moisture on the way home, regardless of how long it has been on the shelf. For bulk grains without an expiration date, shopping at a store with high turnover increases the likelihood that the grain has not been sitting on the shelf for a long time. When buying a large package, it is practical to divide it among several small containers rather than transferring all of it to a single jar; this way, only one container is exposed to air each time it is opened, while the rest stay closed and fresh for longer. Dividing it this way also helps keep the pantry more organized. Quickly inspecting the grain before cooking is also a good habit; if you notice darkening, clumped grains, or a slight moldy smell, do not use that batch and check the remaining stock as well. This check is especially important for fine grains such as oats because moisture-damaged grains may clump in a way that is hard to distinguish visually from the others. The smell of a package that has been open for a long time also gives an idea of its freshness; fresh grain has a mild, earthy smell, while stale grain gives off a moldy or rancid odor. If you notice this odor, discard the grain before cooking. For those preparing winter pantry supplies, keeping grains on the bottom shelf of a cool pantry, away from heat sources, keeps them fresh longer than on the warm upper shelves of a kitchen. Keeping them slightly above the floor also reduces their exposure to possible moisture leaks. Packages of imported grains such as quinoa are generally small, so shopping frequently for the amount needed may be more practical than buying a large package and leaving it in the pantry for a long time.