cook-at-home

ultimate oatmeal

sow some wild oats

There’s no doubt that a bowl of warm oatmeal is nourishing, soothing, and healthy. But oatmeal can suffer a bad rap for being flavorless and gummy. No more! Here’s the rundown on the different types of oats, how to make a bowl you can be proud of, and some tasty ways to modernize this traditional breakfast choice.

All about the oats

While there’s a vast difference in the taste, texture, and cooking time among oat varieties, all oats begin as whole oat berries, otherwise known as groats. The groats are then hulled and processed in varying manners, depending on the desired end product.

Pay attention to the oat variety a recipe indicates, and then purchase that one. If you’re not sure which type to use, stick with old-fashioned rolled oats. Here are the different types and what they work best in.

Instant oats. Convenient and quick to make, these oats typically come with flavorings, sugar, and salt in little paper packages. This variety is not a good choice for baking recipes.

Quick-cooking oats. These oats are chopped before being rolled, so the flakes become thinner. They cook within minutes, but aside from their breakfast convenience, most home cooks find them to be too dusty for use in granola, muesli, and baking.

Rolled (old-fashioned) oats. Whole oat groats are steamed and then rolled out into flakes before cutting. This makes the end product more tender. Use in granola, muesli, and baking recipes. Rolled oats make for a hearty and toothsome bowl of oatmeal.

Steel-cut oats. When whole oat groats are chopped into two or three tiny pieces, these oats are the result. Chewy in texture, they work well for porridge and oatmeal. Thick in shape, steel-cut oats tend to absorb too much moisture for baking purposes. Try cooking them in a slow cooker for a hearty oatmeal.

As a side note, if you have celiac disease or are following a gluten-free diet, be sure to look for oats clearly labeled gluten free. Gluten-free oats are processed and packaged separately to avoid cross contamination with gluten. Conventional oats are frequently stored, processed, and transported with other grains like whole wheat, which contaminates them with gluten. This makes them unsafe for those following a gluten-free eating plan.

A simple tip for making a better bowl of oatmeal is to reach for a larger pot. Oats cook more evenly when less crowded. If you have extra time, consider toasting the oats beforehand for a nuttier flavor. Melt a tablespoon of butter over medium-high heat. Add the oats. Stir often for a few minutes. The oats are done when they smell toasted. Immediately remove from heat.

Unless the recipe indicates otherwise, add oats when the water is at a rolling boil. If you prefer a creamier oatmeal, add more cooking liquid at the beginning. Start with an additional ½ cup. If, at the end of the cooking time, the oats are still not to your liking, stir and add 2 tablespoons of liquid until desired consistency is reached.

To avoid gluey oatmeal, resist too much stirring. This can break up the oat grains and make the end product gummy. When the oats are done, cover the pot and let it sit for a few minutes before adding toppings and serving.

Top of the morning to you

Toppings take oatmeal to a new level. Try these fun and flavorful options to boost your morning bowl. ✔ shredded coconut, dates, vanilla extract, honey ✔ fresh or freeze-dried raspberries, dark chocolate chips, toasted almonds ✔ lemon zest and juice, vanilla extract, agave syrup ✔ almond butter, sliced banana, vanilla extract, honey ✔ raisins, nutmeg, ground ginger, ground cinnamon, molasses ✔ fresh cranberries, applesauce, pecans, orange extract, maple syrup ✔ apples, pears, honey, ground cinnamon, allspice, ground cloves ✔ pumpkin purée, brown sugar, pumpkin seeds, pumpkin pie spice blend ✔ raisins, pistachios, cashews, honey, ground cardamom ●

SELECTED SOURCES OATrageous Oatmeals by Kathy Hester ($19.99, Page Street Publishing, 2014) • Whole-Grain Mornings by Megan Gordon ($22, Ten Speed Press, 2013)

Peanut Butter Cookie Oatmeal

From the Taste for Life test kitchen 1 c old-fashioned rolled whole oats (not instant) 2 c your favorite milk K tsp ground cinnamon N tsp salt L c no-sugar-added peanut butter N c chopped peanuts, divided 4 Tbsp honey, divided

1. Add oats, milk, cinnamon, and salt together in a medium pot. Stirring, bring mixture to a boil over high heat. 2. Reduce heat to mediumlow. Cook for 10 minutes, or until mixture is thick and creamy. 3. Remove from heat. Stir in peanut butter. 4. Transfer oatmeal to four bowls. Divide peanuts evenly among bowls. Drizzle each serving with 1 tablespoon honey. Serve immediately. Kitchen Note: This filling bowl of oatmeal tastes like peanut butter cookies! For alternate toppings, consider adding bananas, chocolate chips, crushed graham crackers, or raisins.

Per serving: 448 Calories, 18 g Protein, 56 g Carbohydrates, 26 g Total sugars (17 g Added sugars), 6 g Fiber, 19 g Total fat (4 g sat), 206 mg Sodium, HHHHH Phosphorus, HHH Vitamin B1 (thiamine), Magnesium, HH Vitamin B2 (riboflavin), B3 (niacin), B12, Calcium, Zinc, H Vitamin B6, D, E, Folate, Iron, Potassium

15 min

prep time serves 4