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Overjoyed for Oats!

April 2, 2024 M. Maynard, BS, CPT, CICI


When we think of a hearty breakfast, what comes to mind?

Or if you think of going back to the basics, which items would be included?


The answer would be oats of course! We will explore the benefits of oats today!


Which is your favorite?!

  • Rolled/Old Fashioned Oats

  • Steel Cut/Irish Oats

  • Instant Oats

  • Scottish Oats



 

In its edible application, there are several characteristics to consider, from texture & type, to cooking method & serving temperature. Let's start with texture & type, with a range of eight to choose from theres plenty to cover! Numbered below as least to most processed form.


  1. Whole Oat Groats (Had fun saying this one) -Contains the intact grain, fresh from harvest after being cleaned, sorted by size & into main byproducts of groat, oat, hull & fluff

  2. Oat Bran -Process of cutting the large groats into smaller pieces with lower fiber, higher protein & more energy than the oat hull

  3. Steel Cut/Irish Oats -Process of milling the grain to allow flattening or cracking of the grain, creating a chewier oatmeal

  4. Scottish Oats -Milling the grain further into a mixture of finer pieces by use of stone grinder, creating a moderate oatmeal texture

  5. Rolled/Old Fashioned Oats -Further flaking to create a half oat flake, a finer oatmeal texture

  6. Quick Cook Oats -Milled into a thinner cracked grain, allowing better water absorption to reduce cooking time

  7. Instant Oats -The final oatmeal form in which the grains have been precooked then further cut/flaked, creating a fluffy oatmeal texture

  8. Oat Flour -Fine ground, flaked or blended oats creating a powder, which is used to create baked goods


 

Moving onto cooking methods, various cultures have had influence on this factor, with some regions seeped in oat history. As mentioned above, Scotland & Ireland have had a hearty history with multiple applications, from livestock feed to large family meals & traditional holiday meals. The region containing Scotland, Wales & Ireland has a climate that is so tough, only the heartiest grains can grow. The Scottish brought Oats to the Americas in the nineteenth century, a grain Europeans had used only for livestock, now with such a dense nutritional offering for humans.


  1. Oatmeal - Fully cooked oats using either hot water or milk, having the addition of seeds, berries or proteins

  2. Porridge - Considered to be more wholesome & chewy oats, but cooked in a low & slow manner, often in a cauldron over an open fire with salted water & course grains

  3. Oat Hull - Contains the "husks" of the grain, removed from the bran & compressed into pellets for livestock use.

  4. Oat Fiber - Made up of the insoluble fiber from oat hulls

  5. Oat Mill Feed - Dustings collected from grain processing which are often compressed into pellets for livestock us

  6. Oatcake - Thin, dry wafers created by kneading oat flour & compressing by the fire with a large stone, often combined with lard or drippings. Oats lack the protein gluten, instead consisting of avenin, which is not as elastic or sticky, making the grain difficult to use in creating a dough consistency

  7. European Oatcake - Soaking oats in buttermilk, addition of eggs, melted butter & raisins then fried; Originates in Belgium/France

  8. Scottish Oatcake - Addition of animal stock to crumbled/cooked oatcakes

  9. Staffordshire Oatcake - Using fermented dough for oatcakes which are fried & often served with bacon, eggs, mushrooms, & cheese; Originates in England

  10. Browse - Addition of water only to crumbled/cooked oatcakes; Originates in Scotland

  11. Siot - Addition of buttermilk or whey to crumbled/cooked oatcakes; Originates in Wales

  12. Sowans - Easily digested porridge made by fermentation using lactose & oat hulls, as oats are low in phytase, an enzyme that works to neutralize acids; Originates in Scotland as a Christmas Eve tradition

  13. Swats - Probiotic beverage made by fermentation using lactose & oat hulls; Originates in Scotland

  14. Cáfraith - Fermented porridge using cheese; Originates in Ireland

  15. Ilymru -Fermented porridge using buttermilk; Originates in Wales

  16. Flummery - Fermented porridge using water, then poured into molds to be covered with sweet or savory toppings; Originates in England

  17. Haggis - Stuffed sheep stomach using offal, suet, oats, onions, & various spices; Originates in Scotland

  18. Pudding - Steam cooked oats using stock, adding onions with meats, fruits, or eggs

  19. Caudle - Beer fermented without hops



 

Serving temperature of oats has resulted in some additional variables in this food staple. Due to this being a high starch item, the method of cooking will determine the final setting form of the food.


  1. Hot Cereal - most common & widely recognized as a convenient food

  2. Cold Cereal - considered "ready to eat" but requires diligence due to the oat to fluid ratio

  3. Breads - products often limited as B-Glucan is water binding which creates a texture hurdle

  4. Cookies/Biscuits - created using fine flakes with the addition of shortening or lard

  5. Baby Food - often used as a thickener in baby foods as oats are low allergenic & have high nutritional value


 




This is a special blog post for me as I am launching Paragon Protein Bakery today! The store items all feature oats, go figure!





In honor of my Pépé, the memories, lessons & stories I will never forget. RIP.





Love you always. Hang tight with Pére, I will see you both again one day. Until then...





Cooking & baking connects me with my French roots, a link recently revived.













References

 
 
 

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