Oats are a staple food in my house for many reasons, and in all the variations. Although I usually prefer the nice thick rolled oats, and even the oat groats, quick oats have a firm place on my list of favourites too. Quick oats are where wholesome goodness and convenience meet, and because of that they’ve earned their spot in my pantry. Adding a little quick oats to baby food helps provide well balanced protein, good representation of vitamin B, and a sustainability that will help baby feel satisfied longer. Keep some handy to add a tablespoon to pureed fruit, soups and yogurt.
I grew up on oatmeal porridge, and oatmeal raisin cookies. Moms for generations instinctively knew that oats were ‘good for you’, and since they’re relatively inexpensive, they were the perfect choice. Good and affordable. Oats had the reputation of “sticking-to-your-ribs”, so were a popular choice for breakfast. But what does that even mean? They are actually, a great source of dietary fiber, (both soluable and insoluable). The primary type of soluble fiber in oats is beta-glucan, which is slow to digest (hence they stick-to-your-ribs), and YES, this is a good thing, as it increases satiety, and suppresses appetite. In short, it is satisfyingly filling, and keeps you comfortable for longer.
But did you know that oats are even better for you than your mom and gramma understood? In fact, oats are among the healthiest grains on earth! They are a gluten-free whole grain and a great source of important nutrients. Although delicious and nutritious, most people are unfamiliar with the whole grain – groats: the hulled, whole seeds of the plants. We’re more familiar with rolled oats.
Oats are a great source of important vitamins, minerals, fiber and antioxidants, like potassium, calcium, magnesium and several B vitamins and Vitamin E, as well as trace minerals: manganese, copper, iron, phosphorus, selenium and zinc, AND – big bonus . . . Oats are a good source of protein. One of the richest sources of protein in the grain family: 11-17% dry weight. Truly, the humble OAT is a grain that deserves a place in your kitchen and in your family’s daily diet.
Groats:
All oats start off this way: the whole, unbroken grains. Before being processed into any other form, 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. If you have never cooked up groats, then you owe it to yourself to give them a try. Because they are the original source of oats, they should always be the first “go-to”, but admittedly, they take a little longer to prepare (which is still worth it bytheway), so in our fast passed society, they often get sidelined. Cooked groats have a beautiful chewy texture that retains much of its original shape, and more of a nutty, earthy flavour than regular rolled oats.
– see recipe below –
Steel Cut Oats:
are simply groats that have been cut to make them quicker to cook. Sometimes referred to as Irish oats, these oats look similar to rice that’s been cut into pieces. Chopping them makes them easier to cook and exposes the starches inside to the water. These starches dissolve during the cooking process, creating a thickened, creamy porridge. It takes a little less time to cook than the whole groats, but has that same beautiful chewy texture. True Scottish oats are ground on stone mills from whole oat groats. They are not rolled, nor cut; they are ground. The texture of Scottish oatmeal is fairly fine.
Steel cut groats are more than porridge: add to stuffing, and even made a savory congee.
– see recipes below –
Rolled Oats (or Old Fashioned Oats)
These are the oats I grew up with, but in those days we mostly used them for porridge and cookies. My mom also used them in meatloaf.
I’ve since, taken oatmeal to a whole new level and I think I make the best in the world. (only slightly kidding). See recipe (such as it can be) below.
When I was a young mom, my mother in law introduced me to OATMEAL SOUP. The name is not very inviting, but it became a family favourite in our house. I’ve often made it for others, but I never call it by that name because of the images it conjurs up lol.
– see recipe below –
My first experiments with Muesli were with the old fashioned rolled oats, which I started the night before. It was pretty much rolled oats and chopped dates in milk, soaked over night. I liked it, but my daughter disliked dates. Immensely. The concept of an uncooked ‘oatmeal’ intrigued me though, so I determined to keep it up, with some necessary adjustments. See below for more on Muesli.
Quick Oats
Oat groats that are steamed for a longer period of time and rolled into thinner pieces so that they can absorb water easily and cook very quickly, or not even at all. NOT to be confused with the boxed “instant oatmeal”, available in stores now which contains quick oats plus a lotta sugar and artificial flavours. Instant oatmeal does not deserve a spot in my pantry.
For porridge, I never use quick oats, but they do come in handy for other things. Their convenience justifies their position in my pantry, and I though I rarely used them when my kids were younger, I wouldn’t want to be without them now. They are the base for my Muesli recipe (below), and I often add quick oats and blueberries to yogurt.
the flexibility of oats
Truly, I do not know why oats are not more of a common food in most households. They are SO much bigger than the porridge of our childhoods.
Oatmeal:
Yes, that generational breakfast favourite – cooked rolled oats. I have fond childhood memories of oatmeal on winter mornings before school, and I hope my kids have those same memories. I’m doing my best to make sure my grandkids do.
– see recipes below –
Oat Flour:
Your can buy or grind your own oat flour. Throw a little into cookies or bread for a boost of nutrients, and added chewiness.
Oat Bran:
Oat bran comes from the outer part of the groat. If you grind your own flour, you can get oat bran by sifting coarsely ground groats. Or you can buy it. When oatmeal is processed, the bran (outer layer), is removed. Oat bran is a good source of protein, B vitamins, iron and soluble fiber. It is used to make porridge, and as an ingredient in a variety of hot and cold cereals, as well as in breads, cookies and muffins. Fiber adds bulk (not calories) to foods, so it helps “fill you up without filling you out.” Oat bran is particularly rich in a type of fiber called soluble fiber, which turns into a gel-like substance in your stomach. This helps you take in fewer calories overall.
Oat Risotto:
Simply replace oat groats in your favourite risotto recipe. Easy peasy.
Oat Congee:
Congee is a thick Asian comfort food, traditionally made with rice in a meat broth. Simply substitute in oats.
Because it uses more water and is cooked longer, congee began as a way to stretch the rice in hard times. Usually a thick stew, or even a porridge (or gruel) type of dish. From its humble beginning, who knew it would turn into a favourite food of so many, and even find its way onto restaurant menus? I guess that’s the way with most comfort foods, they start out as necessities: poor people’s food. Adding rice to a brothy soup and simmering it till the rice actually thickens the soup, essentially IS ‘congee‘. Well you can do the same thing with barley, so why not oats? Remember, you’re the boss. You can add it to any soup recipe that calls for rice or barley. And you can flavour it any way you like.
– see below for sample recipe –
Muesli
Let’s talk about Muesli, because it really does deserve more attention than it gets. Developed in the early 1900’s by pioneer nutritionist, Swiss physician Maximilan Bircher-Benner, he used it for convalescing patients in his private hospital. It was not originally intended as a breakfast, but more of an appetizer. Bircher-Benner’s focus was a diet rich in fresh fruit and vegetables which he used as an essential part of his nutritional therapy. Truly, he was ahead of his time. Who knew that over a hundred years later we’d finally understand how important a focus on fruits and vegetables is to our health. And Muesli has stood the test of time, as it is ever growing in popularity.
The original 1900 Bircher-Benner recipe consisted of : apples and nuts in a base of rolled oats, with lemon juice. The oats were pre-soaked water for up to 12 hours, then mixed with grated apples (the most readily available fresh fruit in Switzerland at the time). They were served with milk or cream, sweetened with honey or a small amount of sweetened condensed milk. The lemon juice helped keep the apples from browning. The idea was to serve a small amount of muesli immediately before every meal, as an appetizer of sorts.
Modern adaptations of Bircher-Benner’s recipe includes more fresh fruit.
Years ago, when my older kids were little, I came across what was referred to as a traditional Swiss Muesli recipe: large flaked oats, dates and other dried fruit and topped with yogurt and toasted almonds. It was delicious and nutritious. Soon enough I realized the potential for flexibility, and muesli progressed to include whatever fruit was fresh in the summer, or whatever home canned fruit I had on hand in the winter. Some things were constant: usually shredded apples and raisins. Some things varied: sometimes apple juice, sometimes milk. Muesli is like that. Flexible and wonderful.
Though my recipe has evolved over the years, I’ve generally depended on apples as the fruit base, mostly because they were so readily available throughout the year. Other fruits I added depended on the season. As time went on, and freeze dried fruit became more available, my dependence on seasonally available fruit lessened. And less nutritious canned fruit became a thing of the past. The base is still oats, but it fluctuates between rolled oats or quick oats. Rolled oats if I start the night before, quick oats if I decide at the last minute (which is more often these days). Its a breakfast for us, or a lunch, or even a late day snack.
– see recipe below –
RECIPES
Oat Groat Porridge (for two servings)
remember, you’re the boss. If you prefer all water, or all milk, or all another type of milk – you do you. This is just how I do me.
1/2 cup oat groats
1 cup water
pinch of salt (not more than 1/8 t)
1 cup milk
I T maple syrup or brown sugar or honey
Because groats are a whole grain, they take longer to cook, so I find it helpful to give them a little head-start.
1/2 cup whole groats in 1 cup water, bring to a boil, stir, then turn heat off. Let sit overnight (8 hrs-ish). In the morning, t will already be tender and chewy, turn the heat back on and stir, bringing the groats to a boil again. Add a cup of milk and lower the heat a little to bring it back to a slow boil, stirring frequently to prevent sticking. Reduce to low, cover and let simmer gently for about 15-20 minutes, stirring once in a while to prevent sticking.
The texture will be gently soft, but still chewy. If desired, sweeten with your choice of sweetener. I like maple syrup. Serve and Enjoy.
Steel Cut Oat Porridge
A basic ratio for making steel-cut oat porridge is 1 cup of oats to 3 to 4 cups of water.
Less water keeps the oats more intact and chewy. More water makes a silkier porridge.
Try it a few times to nail down the way you prefer it.
I like to start with 3 cups water, and then add the last cup in milk toward the end.
Or use all milk. You’re the boss.
Add a pinch of salt of course.
Cooking steel-cut oats is easy.
Simply boil water, add oats, reduce heat, and simmer. But give it ‘time’, like 20 to 30 minutes to become tender.
Start testing your porridge around 20 minutes, and continue slow cooking, testing every few minutes till its perfect. If the oats are tender at 20 minutes, it will still thicken up a little to leave it on heat for a little longer. Try it a few times to find your favourite way.
To serve, pour a little more milk over top, and add a spoonful of brown sugar.
Try using maple syrup to sweeten instead of sugar.
I like putting raisins, or dried or freeze dried apricots on the top.
Because groat porridge takes so long to prepare, you might want to cook a little more, and refrigerate some for tomorrow. It will get dry in the fridge, but don’t despair, just add a little more milk and warm it up. Problem solved.
If you’re the type of person that must see an actual recipe, then see below, but remember, you can edit the details to your heart’s content.
1 cup steel cut oats
2 cups of water and 2 cups milk
a pinch of salt (about 1/8 teaspoon)
Bring 2 cups of water to a boil. Add the salt and groats, stir well to prevent sticking on the bottom. Return water to a boil, stirring.
Reduce heat to low, add 1 cup milk, stir again and cover. Allow to gently simmer for about 10 minutes, checking every once in a while and stirring to prevent sticking. Cover again, and continue to simmer for another 10 minutes. Add that last cup of milk if you want and simmer another 5-10 or so minutes. That’s where personal choice comes in.
When it is the way you want it, spoon into bowls and serve with a little more milk over top and a little brown sugar.
Serves three or four depending on how much milk you added at the end.
Cindy’s Oatmeal: I cook mine as little as possible.
Bring 2 cups water (with a dash of salt added) to a boil.
Add 1+1/2 cups rolled oats. Return to a boil, stirring to prevent clumping.
Add 1 cup milk and a little sweetener (usually brown sugar).
Gently simmer a few minutes and serve.
I occasionally add raisins to the boiling water (just before the oats), as a special treat. Or maybe some freeze dried fruit at the end: blueberries, raspberries, apricots. To me, oatmeal is great with several different fruits like apples, peaches, pears and cranberries.
I never use Quick oats for cooked porridge (too mucky, I like the integrity of whole rolled oats). I do however, use them for Muesli, or to add to yogurt bowls.
Overnight Oats:
a quick, easy no-cook option.
For one person use a pint sized jar: put ½ cup rolled oats + 1 cup milk of your choice + ½ cup fruit of your choice (banana, apple, peaches, etc). Add 2-3 T Greek yogurt + 1 T brown sugar or maple syrup. Put lid on, and shake vigorously till all is incorporated. Refrigerate overnight. The oats will soften and the mixture will thicken. Optional: sprinkle toasted nuts or seeds over top in the morning. Ready to “Grab n Go”.
FRESHER THAN FRESH MUESLI
serves 2 or 3, uses mostly freeze dried fruit and takes five minutes to prepare. It doesn’t get any easier than this.
1 c. Quick Oats
1/2 c. dehydrated Applesauce
1/2 c. freeze dried Blueberries
1/2 c. freeze dried Raspberries
1/2 c. freeze dried Strawberry Slices
2 c. Apple Juice (approx)
Lightly stir to moisten completely, and let sit for 5 or so minutes to absorb juice. Add more juice as desired to keep it the texture you want. Serve. That’s it. It really IS that simple, and that quick. And that delicious. NO fat, NO sugar, NO dairy, NO wheat, NO additives of any kind. Super Nutritious and Delicious.
Remember, you’re the boss. If you don’t have or want berries, then use what you have or prefer.
Option 1: use any kind of fruit, substitute your faves or what you have on hand
Option 2: use any kind of juice or milk, substitute your fave or what you have on hand. I prefer apple juice because is mild tasting allowing the other tastes to come through.
Option 3: top it off with added nutrition in your bowl: a scoop of plain yogurt, a sprinkling of toasted nuts, or seeds: sesame / chia / hemp seeds.
Be creative. Muesli is flexible.
Muesli takes on a whole new world of possibilities with freeze dried fruits. Always ‘fresh’ and always at their nutritional peak, you can have any kind you want because you have all-the-fruit all-the-time in your home-store. No matter what time of year, THRIVE freeze dried fruit is “fresher-than-fresh”.
Instead of using rice, use groats
Oat Congee
first of all, don’t get tied up in using a specific recipe like this one. Congee is simply adding the rice (or groats) to more liquid than usual and slow cooking it till they come to a very soft stage where they thicken the broth.
1 cup steel cut oats
4-6 cups vegetable or meat broth
1/4 teaspoon salt
1/4 cup minced onion (I use chopped freeze dried onion)
1/4 cup finely chopped carrots (I use Thrive Life dehydrated carrots that are diced)
1/4 cup chopped mushrooms (I use freeze dried mushroom pieces)
small amount of diced meat (leftover meat of your choice, or use diced freeze dried beef)
1 T freshly grated ginger, or 1 teaspoon fresh ground ginger
1 teaspoon soy sauce
1 teaspoon rice vinegar
Bring the broth to a boil and add everything in. Reduce to a simmer and gently cook for about 30 minutes, stirring occasionally to prevent sticking. If it starts to get a little ‘thick’ add more liquid.
CINDY’S OAT SOUP (serves 6)
1 cup rolled oats
1/3 cup butter + 2 Tablespoons
1 onion chopped
3 cloves garlic, minced
8 cups chicken broth (or bouillon)
1 or 2 bay leaves
1 quart home canned tomatoes, or equivalent in canned or ripe tomatoes (3-4 peeled and chopped)
1T dried oregano crumbled
salt and pepper to taste later
Melt butter in large heavy skillet, over medium low heat. Add oatmeal and brown slowly, stirring constantly to prevent burning. It will burn suddenly, so be watchful. When nice and toasted, and smelling good, remove from heat and set aside in a bowl.
In soup pot, use remaining butter to saute onions and garlic. Add stock, tomatoes, bay leaves and oregano. Bring to a boil and add toasted oats. Reduce heat. Simmer covered for about 45 minutes, stirring once in a while to prevent clumping or scorching. Taste and adjust seasoning if needed.
Turn heat off and allow to sit for 15 minutes to thicken before serving.
This is a soup that is just as good on the second day, and will have thickened even more.
And yes, this is a type of ‘congee’.
PATTI SHENFIELD’S OATMEAL RAISIN COOKIES
(our family’s favourite cookie)
1 1/2 cup butter or margarine
1 1/2 cup white sugar
1 1/2 cup brown sugar
3 eggs
2 t vanilla
1/4 cup milk
3 cup flour
1 1/2 t baking soda
1 T baking powder
1/2 t salt
3 cups rolled oats
3/4 cup coconut (optional)
3 cups raisins (or chocolate chips or both)
In large bowl cream butter and sugars. Add eggs one at a time, vanilla and milk – beat until fluffy.
Combine dry ingredients separately then add to creamed mixture one cup at a time. Mix until well blended. Stir in oats and raisins and coconut if you’re using.
Preheat oven to 350 F. Drop by teaspoon onto ungreased baking sheet. Bake 10-12 minutes. Yield 7 dozen cookies.
* Are oats gluten free?
Yes, oats are gluten free, but many commercial brands are processed in facilities that also produce gluten grains like wheat, rye, and barley. Since cross-contamination is common, many GF people feel the need to avoid oats altogether. Big fat shame, and big loss to the individual. If you’re a gluten free person, you don’t have to miss out on oats. Simply look for the “gluten free” label signifying that they’ve been protected from contamination.