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 Oatmeal Diet Plan - Outmeal Varieties

Varieties of Oats

From least to most processed oat:

Oat groats or whole oats:

Oat groats are minimally processed, only by removing the outer hull. They are very nutritious, but need to be cooked and/or soaked for a long period of time to so you donít break your teeth on them.

Oat bran:

Oat bran is the outer casing that is removed from the groats. The bran is high in soluble fiber. Oat bran is very versatile and can be used with groats or alone and as an addition to baking recipes or even raw in shakes.

Steel-cut oats, or Irish oats:

Steel-cut oats are groats that have been chopped into small pieces. They have a firmer texture than rolled oats and people often prefer them for hot oatmeal cereals and muesli.

Rolled oats or old-fashioned oats:

Rolled oats or old-fashioned oats are oat groats that are steamed and flattened with huge rollers so that they cook quicker, in about 5 to 15 minutes.

Quick oats:

Quick oats are groats that have been cut into pieces before being steamed and rolled into thinner flakes, reducing the cooking time to 3-5 minutes. While they cook quicker, they lack the hearty texture and nutty flavor of the less-processed varieties.

Instant oats:

Instant oats are made by chopping groats into tiny pieces, precooking them, drying them, then smashing them with a big roller. They need only be mixed with a hot liquid. They usually have flavorings and salt added. All of this processing removes all traces of the original texture and rich flavor of the groats.

Oat flour:

Oat flour is made from groats that have been ground into a powder and contains no gluten so it does not rise like wheat flour. It can be made at home by grinding rolled oats into a powder in a blender.

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