Any time I hear someone say they don’t like oatmeal, I want to say “come to my house and try it!”. Until not that long ago, about the only oatmeal I knew anything about was the kind that you open the little paper packet, dump in hot water and stir and I didn’t like oatmeal either! Probably 15 years ago, a friend was telling us about steel cut oats and we tried them and it totally changed my view of oatmeal.
Besides being quite filling, tasty and fairly inexpensive, oats are touted as having health benefits. Depending on how you eat your oatmeal, there may be absolutely no health benefits . . this was my oatmeal yesterday morning. I was celebrating Vince going back to work after being off for 2 weeks! My oatmeal this morning did not have whipped cream but I thought about it.
There is a report that says oatmeal stored in an airtight, oxygen reduced environment still retains many of the nutrients after being stored for 28 years. We’ve all had oatmeal go rancid but apparently proper storage, as with so many food items, makes all the difference. I’ve found that once the oats are cut or flaked, they seem to get rancid more quickly than whole oat groats. Therefore, for any oatmeal I plan to keep for long term use, I purchase the oat groats in the 36 pound buckets from Pleasant Hill Grain. They come in a food grade pail and once opened, I add a gamma seal lid. Once the oats are gone, I’m left with a pail with a sealing lid that can be re-used for other food storage.
These are whole oats that have been hulled and “received a minimal kilning treatment that prevents fats from becoming rancid”. This process does prevent the oats from sprouting so for any sprouted oat recipes, I keep these:
Those are the only two types of oats I buy — whole oat groats from Pleasant Hill Grain and sprouting oats from Sun Organic Farm.
For rolled oats, I use a flaker and roll them as I need them. Even with this hand flaker, it takes no time at all to roll enough oats for our breakfast. There is a flaker attachment for the Family Grain Mill but so far, I haven’t seen the need for it.
For steel cut oats, I use the Family Grain Mill, on the coarsest setting and the oats come out fine – cracked but not ground or rolled.
It’s amusing to me to think that for so many years, the only kind of oatmeal I knew was the instant oatmeal in packs. If you haven’t tried steel cut oats, please give them a try!