They're thicker, nuttier tasting and a bit firmer to chew. Rolled oats are easier to prepare than steel-cut oats and have a reduced cooking time. To make them, combine one part oats and two parts water in a cooking pot, set the pot over medium heat and simmer the oats for about 10 minutes, stirring occasionally, until they are soft and thick.
For steel-cut oats, combine one part oats and four parts water. Add the ingredients to a pot and cook the mixture over medium heat for at least 25 minutes or until the oats have softened to your preferred amount of softness. Read more: What is the Nutritional Value of Oatmeal? Steel-cut oats and rolled oats are both very plain-tasting when prepared with water, but you can sweeten them and add flavor variation with a number of add-ons.
Try maple syrup, brown sugar, agave nectar or honey to add sweet notes. For a creamy texture, stir in milk or cream.
To boost nutritional value and vary the oats' texture, serve with fresh or dried fruit and nuts. Nutrition Cooking and Baking Cooking Grains. Steel-Cut Oats vs. Are all oats created equal? While steel-cut oats and rolled oats are generally viewed as some of the most nutritious oats, instant oatmeal is more divisive. On the other hand, less processed oats such as steel-cut oats and oat groats pack more flavor and texture, but they take much longer to cook.
When time is short, can instant oats be a healthy choice? And is there one type of oat that nutritionally shines above the rest? To find the truth, we analyzed the nutrition facts of four common types of oatmeal, all of which are depicted below— whole oat groats top left , steel-cut oats top right , rolled oats bottom left , and instant oats bottom right.
Here are the exact products we used:. While the cup measurement is different, the weight is relatively similar.
As a result, oats come in different shapes and sizes. Oat groats, the least processed type of oat, resemble farro or wheat berries. Rolled oats, which are steamed and flattened, are more processed. While they are both the same oat, processing methods change their surface areas. Enhance plain porridge with sugar, honey, maple syrup or fresh fruit. Because rolled oats are presteamed and flattened, they cook much more quickly than whole oats.
The finer and smaller the rolled oat, the less well it retains its shape when cooked. Rolled oats are the most common type of oat used for making porridge, and they are the same thing as old-fashioned oats. Rolled oats that have been pressed very thin are called quick-cooking oats and can cook in mere minutes. Bring water to a rolling boil before adding the rolled oats, stirring to incorporate fully.
Use a 2-to-1 ratio of liquid to rolled oats, and cook regular rolled oats for 10 to 20 minutes. The longer the oats are cooked for, the more uniform and soft the texture. Like with whole oats, season with sweetener or fresh fruit to taste. Add oats to baked goods, such as breads, muffins or cookies, to provide bulk and a nutty flavor and chewy texture. Whole oats, because they are chewier than rolled oats, are ideal for adding bulk to vegetarian burgers or in heftier baked goods, such as breads or biscuits.
Substitute rolled oats, which cook quickly and have a more delicate texture and taste, for flour or bread crumbs in recipes for meatballs or meatloaf. Or include uncooked oats in homemade granola bars. Rachel has worked professionally as a chef and writer on food since
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