Ground Oats

Upload Image

Description

Ground oats are oat groats that have been milled into smaller pieces, creating a coarse flour or meal. This preparation is also known as oatmeal in some regions and comes in different grades, from fine to coarse, each with distinct cooking times and uses, such as porridge, oatcakes, or thickening soups and sauces. Types and grades Fine ground oats: Looks like wholemeal flour and can be used for smooth puddings, as a thickener for sauces and soups, or for making oatcakes. Medium ground oats: The best grade for porridge, providing a slightly thicker, more rustic texture than fine oats. It is also good for oatcakes and as a coating for meats. Coarse ground oats: Often called steel-cut oats or Scottish oatmeal, this requires more soaking or slow cooking and results in a very hearty, textured porridge. How they are made Whole oat groats (the hulled, toasted grain) are ground using stones or a mill. The fineness of the grind determines the grade and cooking time. A blender or food processor can be used to grind rolled oats into oat flour at home. How they are used Thickener: Fine ground oats are excellent for thickening soups, stews, and gravies. Porridge: All grades can be used for porridge, but they produce different textures. Fine oats make a creamy porridge, while coarse oats make a hearty one. Baking: They can be incorporated into baked goods like oatcakes, crêpes, or biscuits. Other uses: They can be added to protein shakes or used as a topping for savory dishes like haggis or stuffing. How to store Because oats have a higher fat content than some other grains, they can go rancid if stored for too long. To maintain freshness, store oats in a tightly covered container in a cool, dry place and buy in smaller quantities.

Type

Grain