Salt won’t make the oats taste salty. Rather, it wakes up their flavor and helps ensure the oats are not at all bland.

Oatmeal and other oat products were the subject of a 1997 ruling by the Food and Drug Administration that consuming oat bran or whole rolled oats can lower the risk of heart disease when combined with a low-fat diet via the effect of oat beta-glucan to reduce levels of blood cholesterol. [5] A similar conclusion was reached in 2010 by the European Food Safety Authority. [6] Regional variations [ edit ] Ireland [ edit ] Nutrition (serving size ½ cup dry): 180 calories, 3 g fat (0.5 g saturated fat), 29 g carbs, 5 g fiber, 1 g sugar, 7 g protein Chocolate. Chocolate chips are always yummy. For double chocolate, add 2 to 3 teaspoons of cocoa powder, plus some sweetener like in this Chocolate Oatmeal.

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Also available is a Gluten Free Oat Bran from Bob's Red Mill, or mixed with Oat Germ for a chewier mix from Prewetts. Oatmeal comes in different grades. Coarse Oatmeal or Pinhead Oats Since steel cut oatmeal takes longer to make than I typically have time for on an average weekday morning, I like to make a big batch on weekends and store it for healthy breakfasts all week long. The husks that are separated from the oat groats are used for animal feed, biomass fuel or processed further into insoluble oat fibre. Oat Groats Samuel Johnson referred, disparagingly, to this in his dictionary definition for oats: "A grain, which in England is generally given to horses, but in Scotland supports the people." His biographer, James Boswell, noted that Lord Elibank was said by Sir Walter Scott to have retorted, "Yes, and where else will you see such horses and such men?" [17] What’s more, the grain will be quite suitable for those people who are figure conscious or who follow a strict weight loss regime. That’s because Irish oatmeal will keep your appetite and stomach full and avoid unwanted hunger pains. Are Irish oats good for you?

Nutritionally speaking, they are pretty much the exact same and share all of the health benefits of oats, so don’t split hairs there. Oats lower bad cholesterol, help stabilize blood sugar levels and on and on. Many people advise soaking or fermeting the oatsfirst. This is because every grain holds phytic acid in its outer layer. When we eat phytic acid, it binds with calcium, copper, iron magnesium and zinc in our bodies – so we are unable to absorb these minerals. Soaking oats in warm water with a spoonful of yoghurt or kefir for at least seven hours at room temperature allows the enzymes to break down and neutralise the phytic acid.You can put the ingredients in the saucepan the night before and leave it on the hob overnight. In the morning, cook the porridge for 5 minutes. It is creamy and delicious – and even better for you than unsoaked porridge. The general rule is 1 cup of oats to 1 tablespoon of yoghurt/kefir.mixed with fat, water, onions and seasoning, and boiled in a sheep's intestine to make marag geal, Outer Hebridean white pudding, served sliced with fried eggs at breakfast. A sweeter version with dried fruit is also known. Gruel, made by mixing oatmeal with cold water that is strained and heated for the benefit of infants and people recovering from illness. They’re endlessly customizable, never mushy, and can be made ahead for healthy breakfasts all week.

EFSA Panel on Dietetic Products, Nutrition and Allergies (2010). "Scientific Opinion on the substantiation of a health claim related to oat beta glucan and lowering blood cholesterol and reduced risk of (coronary) heart disease pursuant to Article 14 of Regulation (EC) No 1924/2006". EFSA Journal. 8 (12): 1885. doi: 10.2903/j.efsa.2010.1885. The oat grains are de-husked by impact, and are then heated and cooled to stabilize the groats, the seed inside the husk. The groats may be milled to produce fine, medium, or coarse oatmeal. [1] An oft quoted remark from a 1755 dictionary which invariably gets the response “that’s why England has good horses, and Scotland - good people!".

Fresh Fruit. Sliced bananas, blueberries, or strawberries are classic; or try seasonal variations like pears, apples, cherries, or peaches. Irish oats, being a healthy whole grain, are very good for the human body and come with numerous health benefits. Steel cut oats, being one of the less processed types of oats, are also known for being more dense and fiber-heavy than other kinds of oats. Throughout the Netherlands, the Nordic countries, the Baltic states and Russia, oatmeal porridge made from rolled oats and water or milk is a traditional breakfast staple. Known under various local names meaning "oat porridge", "oat flake porridge" or "oatmeal porridge", it is normally made either savoury or sweet by adding salt or sugar, and it is often eaten with added nuts, raisins or dried fruits as well as spices, most commonly cinnamon. Local names for the porridge include Dutch havermoutpap, Swedish havregrynsgröt, Danish havregrød, Norwegian havregrøt or havregraut, Icelandic hafragrautur, Finnish kaurapuuro, Estonian kaerahelbepuder, Latvian auzu pārslu (putra), Lithuanian avižinių dribsnių košė, Polish owsianka and Russian "овсянка" (ovsyanka).

Note on portions: Oatmeal quadruples when it’s reheated. OK, don’t quote me on that exact math, but I find that by the time the oats absorb the extra liquid, I end up with a much larger serving than it appeared when I first scooped it into my bowl. Oireachtas, Houses of the (June 30, 1959). "Written Answers. - Dublin Prison Food Statistics. – Dáil Éireann (16th Dáil) – Tuesday, 30 Jun 1959 – Houses of the Oireachtas". www.oireachtas.ie. In Scotland, oatmeal is created by grinding oats into a coarse powder. [18] It may be ground fine, medium, or coarse, or rolled, or the groats may be chopped in two or three pieces to make what is described as pinhead oatmeal. [19] Ground oatmeal, rolled oats, and pinhead oatmeal, are all used (throughout Britain); one Scots manufacturer describes varieties as "Scottish Porridge Oats" (rolled), "Scottish Oatmeal" (medium ground), and "Pinhead Oatmeal". [20] The main uses are: Medium oatmeal is popular for making porridge and parkin, a soft cake made with oatmeal and molasses. It has a smaller granular texture which can be used to coat foods before cooking and is good in stuffings, cranachan, oatcakes and crumble topping.Workhouse Diet 1850 - 1900 - Desperate Haven - The Famine in Dungarvan - Waterford County Museum". www.waterfordmuseum.ie. a b Sybil Kapoor (2010-01-07). "How to make perfect porridge | Life and style". The Guardian. London . Retrieved 2012-10-08. Irish oats are also known for being a high protein food, with seven grams of protein per quarter of a cup serving of dry oats.