Oatmeal 101

     All oats start out as oat groats, the whole unbroken grain.  Before being processed into any variety of oat, groats are usually roasted at a very low temperature.  This not only gives the oats their nice toasty flavor, but the heat also inactivates the enzyme that causes oats to go rancid, making them more shelf stable.



     Old Fashioned, sometimes called  rolled oats, look like little ovals.  When processed the groats are steamed first and then rolled to flatten them.  They take longer to cook than quick oats but are quicker to prepare than steel cut, and absorb more liquid and hold their shape relatively well in the cooking process.  Old Fashioned oats are also the ones commonly used when making granola bars, cookies and muffins.

     Here are two ways to prepare Old Fashioned oats:


Stovetop

Bring 1 cup of water (or nonfat or low-fat milk) and a pinch of salt (if desired) to a boil in a small saucepan.  Stir in 1/2 cup oats and reduce the heat to medium; cook, stirring occasionally, for 5 minutes.  Remove from heat, cover and let stand for 2 to 3 minutes.

Microwave
Combine 1 cup of water (or nonfat or low-fat mile), 1/2 cup oats and a pinch of salt (if desired) in a 2 cup microwavable bowl. Microwave on High for 2 1/2 to 3 minutes.  Stir before serving.

recipes courtesy of the website: eatingwell.com