Oats: They’re not just for horses.

In Ireland and Scotland oats have been a staple food for hundreds (if not thousands) of years because they are an extremely nutritious and versatile food. There are endless ways of preparing oats rather than just the sweet creation we in North America have for breakfast. By the way, North Americans tend to use the term ‘oatmeal’ for any form of oats whereas in the British Isles & Europe they use more specific terms such as the ones listed below. We also usually call oats which have been boiled in water or milk ‘oatmeal’ and most other places in the world use the word ‘porridge’.

In the U.K., and to a lesser degree in Europe, oats are used in a variety of savoury side dishes and main meals for breakfast, dinner or lunch, as well as in sweet preparations. Skirlie is prepared with fried onions, crowdie is an oatmeal dish mixed with water and eaten raw, cranachan is a traditional desert of soft fruit, whipped cream & toasted oats, and brose is oatmeal mixed with boiling water or milk with salt and butter added. Not to mention, I make a vegan version of meatloaf with porridge which is totally scrumptious! And that’s just the tip of the oatmeal iceberg.

Science is learning that oats have numerous health benefits - I’m sure the Scots and Irish knew this a long time ago! Oats can help to lower blood pressure and cholesterol. They can help control type II diabetes, are high in fibre and are natural antidepressants.

These are various types of oats sold and the differences between them:

Oat groats are whole oats which have only had the outer hull removed (the bran).
Steel-cut oats (also known as pinheads) are groats which have been chopped into 2 or 3 pieces.
Rolled oats (also known as old fashioned oats) are steel-cuts which have been steamed and then flattened with a large roller.
Quick oats are groats which have been cut into smaller pieces and rolled into thinner flakes in order to cook quicker.
Instant oats are made by chopping the groats into yet smaller pieces, pre-cooking and drying them, then smashing them with the large roller.

The more processing they go thru the quicker they cook but the fewer nutrients and less flavour they retain. In other words, oat groats have the most flavour and nutrition, while instant have the least. Although groats and steel-cuts take a much longer time to cook (30 - 45 minutes) cooking time can be drastically reduced in two simple ways. Pre-toasting (spread oats on a cookie sheet and place in 300 degree oven for 20 minutes) will cut cooking time in half. Pre-soaking overnight (1 part oats to 4 parts water) will mean cooking only takes 10 or so minutes; about the same amount of time as rolled oats. I believe there are some companies now which sell pre or partially cooked steel-cuts. They use less water and a shorter cooking time and, I would imagine, are therefore less nutritious due to the extra processing. Read your labels carefully.

If you’re interest has been piqued to learn more about how to enjoy oats, here are couple of good websites with recipes and tips:

http://www.hamlynsoats.co.uk/indexrecipes.htm
http://www.mccanns.ie/pages/recipes.html