Poor oatmeal, she gets such a bad reputation for being mushy, boring, and bland. Nowadays, there are so many choices on the market; quinoa, kamut, farro, etc., but oatmeal is noble. She should not be forgotten and consumed only in a pinch after being poured out of a little paper envelope and hastily microwaved. Oats are unique among grains, oats almost never have their bran and germ removed in processing. So if you see oats or oat flour on the label, relax: you're virtually guaranteed to be getting whole grain.
In the U.S., most oats are steamed and flattened to produce "old-fashioned" or regular oats, quick oats, and instant oats. The more oats are flattened and steamed, the quicker they cook – and the softer they become. If you prefer a chewier, nuttier texture, consider steel-cut oats, also sometimes called Irish or Scottish oats. Steel-cut oats consist of the entire oat kernel (similar in look to a grain of rice), sliced once or twice into smaller pieces to help water penetrate and cook the grain. My most important tip for a delicious breakfast porridge is to always add a dash of salt and follow the proportions on the bag. I personally much prefer the steel cut variety for its toothsome nutty texture. Give it
How to be sure you're getting whole oats: When you see oats or oatmeal or oat groats on an ingredient list, they are almost invariably whole oats.
Oats are the Grain of the Month in January. Click here for more information on oats.
Health bonus: Scientific studies have concluded that like barley, oats contain a special kind of fiber called beta-glucan found to be especially effective in lowering cholesterol. Recent research reports indicate that oats also have a unique antioxidant, avenanthramides, that helps protect blood vessels from the damaging effects of LDL cholesterol
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