FIELD: food-processing industry. SUBSTANCE: method involves preparing groats mixture by wetting; extruding at temperature of at least 120-160 C; applying chocolate or fat glaze to extruded products in an amount of 50-80% of total weight of products; for fat glaze, regulating amount by selecting temperature in the process of applying of fat glaze onto extrudate; for chocolate glaze, regulating supply of glaze during applying it onto product and force of blowing of products covered with glaze. Method allows glazed groats products with improved organoleptical and gustatory qualities to be produced. EFFECT: simplified method and provision for obtaining groats products with increased food value. 10 ex
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