Oat Groats aka Whole Oats
I tasted whole oats for the first time in my life at a Health Fair the clinic I work for hosts every fall. I was hesitant at first because I am not a fan of the instant oatmeal that seems very popular today. The gal serving the oats owns a popular café in town, the restaurant is known for their great food. So I decided to try a serving of whole oats. She served the oats with sides of: Almond Soy milk, cream, brown sugar, walnuts, honey, and raisins. She scooped out a tiny little portion for me after I explained my dislike for Oatmeal and invited me to add one of the sides to my oatmeal and then taste it. I poured a little Almond Soy milk, a pinch of brown sugar, and walnuts to my serving and tasted. Needless to say I went back for 2nds. I loved the chewy texture and nutty taste. It was unlike any oatmeal I have ever eaten. Now I am hooked.
I have been searching the WWW for other ideas on how to serve up whole oats and am amazed at how versatile it is. I saw a recipe that included a shot of soy sauce and chopped scallions for a dinner version of oats. I’m sure you can add just about anything to your whole oats for a tasty dinner, some suggestions; chopped ham, spinach, tomatoes, chopped avocado, peas and onions, any vegetable you prefer actually.
The heart health and cholesterol lowering benefits of oats is very well known, and if you are not familiar with the nutrition aspect of oats, may I suggest this site for more information; http://wholegrainscouncil.org/whole-grains-101/health-benefits-of-oats
Here are some facts about Oats that I borrowed from Dr. Andrew Weil’s web blog about Oats:
- Oat groats (“whole” oats) are the most intact form, only the outermost inedible hull is removed.
- Steel-cut oats are simply oat groats that have been cut into two or three pieces with steel blades, slightly decreasing their cooking time. Oat groats and steel-cut oats are the least processed; they take a long time to cook, but result in a chewy, lower-glycemic treat.
- Rolled oats are the result when oat groats are steamed, flattened and dried. This is the form most people know. Though somewhat processed, rolled oats are still a whole grain. I don’t recommend eating oats that have been processed any further than this, such as quick-cooking or instant oats – they are no longer whole, intact grains, and instant oatmeal packets often contain copious amounts of salt, sugar and other additives.
- Oat bran – the finely ground meal of oat groats’ bran layer – though not technically a whole grain, has the health benefits of one with its high fiber and low starch content; it makes a good addition to other foods, especially baked goods. Despite its short cooking time and smooth texture, it won’t spike blood sugar levels, thanks to its soluble fiber.
Oats have a higher fat content than other grains, and can go rancid more easily as a result. Whether you’re buying oat groats, steel-cut oats, rolled oats or oat bran, buy in smaller quantities, and store in the refrigerator.
Add a 1/4 cup of cooked whole oats to any bread recipe
Cooking time: steel-cut, 20-40 minutes; groats, 45-60 minutes
Liquid per cup of grain: steel-cut and groats, 3 cups
Maple glazed bacon, who doesn’t love the smell and taste of bacon, dress it up with a coating of pure maple glaze and you have a gourmet dish or appetizer. Glazed maple bacon can add a savory note to desserts, just crumble the bacon into maple flavored frosting for cupcakes. Or consider sweet and savory appetizers; wrap maple bacon around sweet potato slices, or asparagus before baking. Wrap around prawns or cream cheese stuffed jalapeno peppers, or small smokey links before baking. Maple syrup adds a sweet note to thick-cut bacon slices, which are obviously delicious served right alongside pancakes, eggs or waffles.
Kitchen Moxy 