“Wild oats will get sown some time, and one of the arts of life is to sow them at the right time.” Richard Le Gallienne
Oats! A plant and grain used in so many ways, from making Scottish oat cakes to energizing horses.
Oats are a very versatile staple in my house. I keep a jar of rolled oats on my shelf and find that it is used often in many of my daily culinary adventures.
While there are many different versions of oat products, I wanted to start with the easiest to prepare: rolled oats.
Do you know how rolled oats are made? I didn’t until I read about it here.
It all starts with a harvested oat grain called a groat. After cleaning, dehulling, and steaming, the softened groat is passed through a rolling mill, flattened, and then dried before packaging. The rolling makes an oat that cooks much faster than a whole oat. The thinner the oat, the quicker it cooks.
Now, before you start recalling some mushy oatmeal you may have had as a child, let me tell you that rolled oats can be delicious, nutritious, and very satisfying.
The trick is how you prepare it. Generally, it is 1 part water (or liquid) to 1/2 part oats.
It’s very hard to ruin oats–except if you forget about it on the stove and burn the bottom. (I’ve done this too many times!) That’s why it’s good to start with rolled oats when you are learning to cook. Within 3-5 minutes, you will have a perfectly yummy pot of chewy oats for you to plate and garnish.
So for now, I encourage you to experiment with this simple recipe. Make notes on how much water you use and how long you cook it before you get it to the consistency that makes you happy.
I’d love to know how your bowl turns out. Leave your comments below to share with the rest of the grownUPgirl community!
In great health,