Traditionally manufactured oat products, even those steamed for enzyme stability, have been found to present a tendency for foamover, when consumer-prepared in a microwave oven. In spite of the steam treatment, it is found that the starch in such products is raw, that is ungelatinized.In accordance with this invention, whole or cut oat groats are pregelatinized, and if desired, are flaked or cut, to provide a hot oat cereal product which is particularly suitable for microwave preparation by the consumer. The resulting packaged hot oat cereal is prepared by the consumer by admixing with a minimal amount of water, e.g. 2/3 cup of water or less per ounce of cereal, and subjecting to a one-step cooking cycle in the microwave.