How to cook oats
Information for oats in our free cooking ingredients collection.
Oats
Oats grow best in cool, moist climates and thrive in poor soils. Given these advantages, it is understandable why oats have been a food source for both humans and animals for centuries. There are several hundred varieties of oats, which are divided into two classes: winter and summer oats. Whole oat grains are usually “hairy” and can vary from white and yellow to gray, red, or black. The grains, which are small and shaped like a thin, elongated football, are cleaned, dried, and roasted, and the hull (the tough outer covering) is removed. The bran and the germ, however, are left intact, which means that they keep most of their original nutrients. Oats are especially rich in the soluble fiber betaglucan, which may play a role in reducing blood cholesterol, blood pressure, and blood sugar levels. Oats are also a source of antioxidants.
Different types of processed oats and oat products include the following:
Oat groats - whole oats that have been hulled and roasted. Groats take about 30 to 40 minutes to cook.
Steel-cut oats - Whole oats that have been roasted and then cut into bits. This reduces cooking time to about 15 minutes. They are sometimes known as Scottish or Irish oats or pinhead oats.
Old-fashioned rolled oats - These are oat kernels that are steamed and then flattened into flakes to allow them to be cooked more quickly.
Quick-cooking oats - These are flattened oats cut more finely to reduce cooking time.
Instant oatmeal - Cooked merely by adding boiling water, these oats of convenience are pre-cooked in the manufacturing process and rolled very thin to make cooking even quicker. A trade-off may be that these oats are less flavorful. In addition, flavorings, salt, and sugar are often added to instant oatmeal.
Oat flour - Flour made from oats is also available and can be combined with wheat flour in breads and other leavened foods.
Oat bran - This is a fine meal made from the outer layers of the grain. It can be purchased and used separately, but it may be a part of other oat products.
How to cook oats
Old-fashioned oats and quick-cooking oats usually can be interchanged in recipes. Instant oats, however, are not interchangeable because the additional processing they undergo softens the oats so much that, when combined with liquid, they can make baked goods mushy or gooey. Most types of processed oats are cooked by simmering them in water (steel-cut oats require two parts water for one part oats; for all other types of oats, use one part water for one part oats) until they are softened and cooked. Oat flour contains minimal gluten and must be mixed with other types of flour so that baked goods will rise as desired. Using oat flour results in baked goods that are often more dense than similar products made with other flours.
Serving suggestions
All types of processed oats make a terrific hot cereal. Oats are also one of the main grains in granola (and many snack foods). Unfortunately, granola and many snack foods are high in fat, particularly saturated fats, the type linked to cardiovascular disease. This can offset the health benefits of oats. Oats can be added to muffins, cookies, and bread for a different texture. Some types of European soup and stew recipes call for oats as thickening agents. Steel-cut oats can be added to some scone recipes for additional crunch and a nutty flavor.
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