![]() These are quick oats that have been pre-cooked and dried, usually with added flavours and sweeteners. They can also be used in baking, but they tend to produce denser and less chewy results than rolled oats. They have a finer texture than rolled oats and cook faster, about 1-2 minutes, so convenient for busy mornings. These are rolled oats that have been cut into smaller pieces and steamed for longer. They are the most common type used in porridge, granola, muesli as well as baking, especially for oatmeal cookies, flapjacks and breads. They have a softer texture than steel cut oats and a milder flavour. These are whole oat groats that have been steamed and then rolled into flakes. In the UK they are used mainly for baking or for coating for fish or meat, but in US they are called ‘Scottish oats’ and made into creamy porridge. These are whole oat groats that have been stone-ground into smaller bits of varying sizes, from coarse to fine. They take about 20-30 minutes to cook and can also be used in baking, granola, and muesli. They have a coarser texture than rolled oats and a more pronounced oat flavour. These are whole oat groats that have been cut into two or three pieces with a sharp metal blade. They take the longest to cook, about 50-60 minutes, and require a lot of water. They have a chewy and nutty flavour and can be cooked as a hearty porridge or used in salads, soups, stews, and pilafs. They are the least processed form of oats and retain the most nutrients and texture. These are the whole oat kernels that have been cleaned of their inedible hulls. Oats are one of the most popular and versatile grains, but did you know that there are different types of oats with different characteristics and uses? Whole oat groats Oatmeal raisin cookies, a dessert with redeeming features: the fibre from oats and the goodness of ‘one of five a day’ from raisins.
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