Different Types of Oatmeal and Why it Matters
Steel Cut vs. Traditional/Old Fashioned vs. Quick Cook/Instant
Oatmeal starts off as oat groats. Groats have a protective outside and a spongy inside–the inside is the white-beige part we’re most familiar with. The difference in types has to do with how they’re processed. Simply put from least processed to most processed:
Steel Cut: Whole groat sliced straight across
Old Fashioned: Whole groat pressed or rolled flat and steamed
Quick Cook: Whole groat pressed or rolled flatter and steamed longer
(Some other variations on the processed spectrum for reference: Steel Cut, Scottish, Rolled, Old Fashioned/Traditional, Quick/Quick Cook, Instant)
Okay, so now you’ve learned that I have (at least) three different kinds of oatmeal in my pantry. So what? Continue reading Different Types of Oatmeal and Why it Matters
His eyes were wandering to the muffin racks. There were bran raisin and oatmeal applesauce allspice waiting to go into the cases up front. “Have one for the road,” I said.
“Thanks,” he said. He took two.
Muffin season means morning muffin posts! Next on the muffin rack: Oatmeal Applesauce Allspice. It’s impossible not to get excited for October when you take the best flavors from an orchard and mix it with peppery allspice. And like Pumpkin Muffins, some of the oil is replaced with cooked produce–apples in this case. And since these muffins use whole wheat flour and oatmeal…these might even be classified as–dare I say it?– “healthy”.
But not to worry! They don’t taste like you sucked the goodness out of them. I first recipe I tried didn’t use any oil and while those muffins made a pretty good breakfast, the texture of this version with just 3 tablespoons (over 12 muffins, mind you) is clearly superior. And for an extra boost of decadence there’s the butter-brown sugar topping, which are the two main ingredients in caramel and toffee and happiness. Don’t worry, you’re in good flour-dusted hands. Continue reading Oatmeal Applesauce Allspice Muffins