Put some oats in your diet!
This past few weeks I got a taste of some different recipes for Oats. A friend’s wife made me baked oatmeal and I just fell in love with that and I was sharing my pleasure with the recipe and my friend said his wife used Scottish oats something I knew nothing about. The nerd in me took over and started some researching oats.
Whole Oat Groats: Cooks in 50-60 minutes. You can use the brown rice setting on a rice cooker to make groats the easy way.
A groat is another name for a grain kernel. Whole oat groats are the result of simply harvesting oats, cleaning them, and removing their inedible hulls. You can most often find these in health food stores. They take the longest to cook.
Scottish Oatmeal: Cooks in 10 minutes.
Instead of cutting oats with a steel blade, the Scots traditionally stone-grind them, creating broken bits of varying sizes, which some say results in a creamier porridge than steel-cutting.
Steel Cut Oats Cook in 10-20 minutes. I use my crock pot to cook these overnight!
If you cut groats into two or three pieces with a sharp metal blade, you get steel cut oats. They cook quicker than oat groats, because water can more easily penetrate the smaller pieces. Steel cut oats are also sometimes called Irish oatmeal or pinhead oats.
Rolled Oats – regular (old fashioned): Cooks in 5 minutes.
Are created when oat groats are steamed and then rolled into flakes. This process stabilizes the healthy oils in the oats, so they stay fresh longer, and helps the oats cook faster, by creating a greater surface area.
Quick Oats – quick or instant oatmeal: is ready in 60 seconds.
If you roll the oat flakes thinner, and/or steam them longer, you create quick oats and ultimately instant oats. The nutrition stays the same (these are all whole grains) but the texture changes