There are so many types of oats!
I went on the Bob Reds Mill website to find out the lowdown on oats!
Oat Groats: Groat is the old Scottish word for the entire oat kernel minus the husk. These are the basis of every oat product that follows. Oats are high in soluble fiber, which is why they’re creamy when cooked.
Steel Cut Oats are whole oat groats that have been cut into two or three pieces.
Scottish Oats are made in true Scottish style- milled on stone mills. This produces a creamy, fine oatmeal that is closer to porridge. They cook up quickly and are a great addition to baked goods.
Rolled Oats are whole oat groats that have been steamed and flattened (or rolled) to varying thicknesses. In order of the thickest to thinnest, the order goes Extra Thick, Old Fashioned Regular, Quick Cooking and Instant.
Even more choices today!
Gluten Free Oats: The main thing that makes gluten free oats special is the way they are grown and handled. Bob Reds Mill tests their oat with an R5 ELISA gluten test to ensure the absence of gluten.
Oat Bran is the most processed oat product. However, unlike wheat bran, oat bran offers some of the bran and the germ. It can be cooked like a hot cereal or added to baked goods to add the wonderful nuttiness of oat and boost the fiber content. Oat bran is incredibly high in fiber and a good source of protein.
How I cook my Steel cut
I can’t get enough of oatmeal, but sometimes I get a little tired of always using the rolled ones. (Here’s my recipe) So I decided one day to grind the steel cut and cook it like a cream of wheat. The result is a delicious, creamy and nutty breakfast and a little variation.
Let me know what you think after you tried out my recipe!
- 11/2 cup of boiling water
- 1/3 cup of ground steel cut oats
- 1/4 cup of homemade almond milk
- 1 Tbsp of maple syrup
- 1 Tbsp ground flax/chia seeds
- 1/2 tsp ground cinnamon
- Boil water
- Slowly add ground steel cut oats, while stirring constantly.
- Keep stirring until consistency becomes creamy
- Take off stove and add almond milk, maple syrup, ground seeds or nuts and cinnamon