Fall is definitely in the air. In case you did not know, Sept. 22 marked the first day of fall.
There is nothing like a warm bowl of oatmeal to help warm you up on a cold day. Did you know that oats are high in fiber, protein, phosphorus, magnesium, iron, zinc and thiamin? Oats can be very versatile and used in a variety of dishes from granola bars to yeast breads. There are four types of oats: Steel-Cut are chopped with steel blades.
The texture is more coarse and chewy compared to other types of oats. They need to be cooked slowly, about 40 minutes over low heat. Old-Fashioned are toasted, hulled, steamed and flattened.
This helps them cook evenly and quickly. These oats can cook in as little as 5 minutes. These oats are typically used in baking.
Quick-Cooking are rolled and roughly cut. These oats can cook in as little as 1 minute over the stove-top in boiling water. Instant Oats are the most processed form of oats available on the market.
These oats are rolled, cooked and dried before being packaged. These oats rehydrate in an instant with boiling water! Here’s three easy oat recipes: Banana Nut Overnight Oats Serving size: 1 cup (272g) Course: breakfast, kid friendly Serving size: 1 cup serving Ingredients: 1⁄2 cup rolled oats 1⁄2 cup unsweetened vanilla almond milk 1⁄2 medium banana, mashed 1 Tablespoon walnuts, chopped 1 teaspoon vanilla extract 1⁄2 teaspoon ground cinnamon 2 Tablespoons low fat vanilla Greek yogurt Instructions: In a mason jar or tight seal .
