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Cook the groats per the instructions on the packaging in water, milk or a vegan/plant milk, drain and cool.
Rinse ½ cup of poppy seeds thoroughly in a fine mesh sieve, drain well, and transfer to a medium sauce pan and add 3 cups water (or milk). Over medium heat, bring to a simmer (but don’t boil). Turn off, and cover with a lid and let it sit for 30 min.
Return to a simmer (don’t boil). Turn off. Cover and let it sit for another 30 minutes.
Drain poppy seeds well through a colander to catch stray poppy seeds. Push the poppy seeds through a food grinder, using the fine grinding plate. As another option, you can mill the poppy seeds in batched in a clean coffee grinder.
Mix all the ingredients in a large bowl. Add cream if desired.
Store in the refrigerator until ready to serve!