A better way to to oatmeal? Maybe!

[kathryn]

I don't have the patience to cook Scottish oats (crakced oats, oat groats), but I love the texture. And while rolled oats are faster to make, I don't like the texture as well.

I found a solution: oat bran!

It cooks up in 2 minutes (after you bring the water to a boil), has a texture more similar to the Scottish oats (actually, kind of like like Malt O'Meal): no stickiness/sliminess like rolled oats can get, and it tastes great with a sprinkle of flax meal (I use something called "Mega Flax Joint," which is flax meal with some added inflammation-fighters and joint support, like cinnamon!) and some dark agave nectar and/or maple syrup (I'm thinking of making my own 'maple syrup' substitute by getting some natural maple flavoring to add to a bottle of dark agave, to get a low-glycemic, natural syrup).

 

[story1267]

Kathryn,

Are the scottish oats you're talking about smooth or chunky? I haven't had any of this stuff.

I like my oatmeal very smooth. I don't want to do major chewing activity that early in the morning.

As much as I like to keep my foods whole I don't see any problem in occasionally having a food part - especially if it's quick and easy!

 

[TeTe]

Good idea, Kathryn. I might try the oat bran.

Because I don't have much time in the am, I sometimes make a batch of Scottish oats on the weekend, store them in the fridge, and just zap them during the week.

I do love oatmeal in the fall and winter!

 

[kathryn]

>Are the scottish oats you're talking about smooth or chunky?
>I haven't had any of this stuff.

I wouldn't really call them either chunky or smooth, though more chunky than smooth (if that makes any sense...which it probably doesn't).They're whole oats that are cracked (in 2-3 pieces), when cooked, they are like a bit grainier Malt O'Meal.

 

[story1267]

Maybe I'll pick some up next time I'm at the health food store. I have an elderly couple of packets of Kashi that I need to cook up.

I like the idea of cooking ahead of time and then warming up throughout the week.

 

[JAFitMama]

I am trending towards more whole foods myself. However, I have eaten oat bran as a hot cereal many times, but after reading the article Unhappy Meals from The New York Times ( January 28,2007), I sticking with as many whole foods as possible. It is easy to cook up a batch of steel cut oats and keep them in the fridge. They will keep for a week.

BTW if you haven't read this article yet, I highly recommend everyone to check it out. I requested my kids to read it, and DH is the one who pointed it out to me.

"Eat food. Not too much. Mostly plants."


[font color=purple][font size +1]Judy "Likes2bfit"

***Look wise say nothing and grunt. Speech was given to conceal thought

William Osler [/font]

 

[runninggal]

I've been eating oat bran since the late 80s', when it was the new "miracle" food for heart health. I like it, but can't eat it too often; it has a baby pablum-ish consistency, which isn't my favorite texture. I love the texture of irish steel cut oats. I find it really easy to prepare. I do the overnight method and make enough to eat and freeze the rest in individual portions. They sell frozen Irish oatmeal at Trader Joes, but it's so easy to make at home and cheaper to boot.

Sarah