I wanted a humorous introduction for this post. Unfortunately, nothing about oatmeal is funny. Think about it – the staple manufacturer is Quaker. (pause) I’ve heard the saying ‘sow your oats‘ plenty of times over my fifty three years. Not directed at me, mind you. I searched for the correct, non-Urban Dictionary meaning of the phrase. I was wondering if I could skew those words a bit to facilitate my postal needs. Well, let’s just say, there is NO skewin’ them words. They kinda ‘skew’ themselves, eh? Alas, my introduction will be like oatmeal – basic and free from anecdotal word play.
I pretty much like everything associated with oatmeal. However, I knew very little about this grain. So (pun intended), here’s a harvest of oat knowledge –
- noun – Sorry, I’m a writer.
- Avena sativa – (genius, species – of course) Science is, like, the root of pharmacy, okay?!
- cereal grain grown from seed
- the hulled kernel of the oat is called a groat – which is an awful word, by the way!
- grown in cooler climates and can be planted either in autumn or spring
The Difference Between Steel-Cut, Rolled, & Instant Oats
Steel Cut Oats
Also called Irish or Scottish oats. This type of oatmeal is processed by chopping the whole oat groat into several pieces, rather than rolled. Steel-cut oats look almost like rice that’s been cut into pieces. This variety takes the longest to cook, and has a toothsome, chewy texture that retains much of its shape even after cooking.
Rolled Oats
Old-fashioned or whole oats, rolled oats look like flat, irregularly round, slightly textured discs. When processed, the whole grains of oats are first steamed to make them soft and pliable, then pressed to flatten them. Rolled oats cook faster than steel-cut oats, absorb more liquid, and hold their shape relatively well during cooking.
Instant Oats
Instant (quick) oats are the most processed of the three oat varieties. They are pre-cooked, dried, and then rolled and pressed slightly thinner than rolled oats. They cook more quickly than steel-cut or rolled oats, but retain less of their texture, and often cook up mushy.
Baked Oatmeal
This recipe was passed on to me from a friend. It’s an amazing alternative to the stove top version. Great for cool fall mornings.
- 1/2 cup oil (I use 1/4 oil and 1/4 applesauce)
- 3/4 brown sugar
- 2 eggs
- 2 teaspoonfuls Baking Power
- 1 teaspoonful salt
- 3 cups Oatmeal – works best with Old Fashioned Oats
- 1 cup milk
Mix first three ingredients well. Sift together baking powder, salt and Oats. Combine, add milk, and stir to blend. Pour into lightly greased 8 x 8 baking dish. Bake in 350 degree preheated oven for 35 ish minutes or until golden brown.
This cookie has crumbled
Even though the above creation is quite wonderful, oatmeal based cookies remain my favorite. I have a Cowboy Cookie recipe that is the total bomb. The dough is really good to eat. Consequently, the 4 dozen finished product estimate is never attained. But then, neither is the ‘stays fresh for 3 days‘ disclaimer.
Keep calm and … sow oats?!
