Oats Good, Hearty Food For Cool Weather

My Irish grandfather always started the day with a bowlful of oats, long before studies showed that oatmeal and cooked dried beans each lowered cholesterol levels by an average of 19 percent.

Researchers say that soluble fiber in oat bran affects absorption of the cholesterol by several means, which may include binding bile acids or altering gastrointestinal motility.

To my grandfather, all this would sound a little complex. He just thought oatmeal for breakfast tasted good and gave a stick-to-your-ribs feeling.

Oats are sold in three types. From the whole oat, or groat, you get steel-cut or Scotch oats, rolled oats and quick-cooking oats. Steel-cut oats are the roughest grind. For rolled oats, the next grind, manufacturers slice the groat into three or four pieces before grinding. After being sliced, the rolled oats are steamed to inactivate the fat-splitting enzymes that could cause rancidity when exposed to air.

Quick-cooking oats are made from the smaller pieces and thinnest flakes of the oat groat. Then the quick-cooking oats are partially cooked to gelatinize and allow them to absorb water quickly when they are fully cooked later.

I buy rolled oats and store them in the freezer. Besides morning oatmeal, I add them to bread dough, muffins, waffles and pancakes, and even puree them to thicken soups without using cream.

Apple Pie Oatmeal

I think my grandfather would have loved this updated version of oatmeal. Tiny bits of apple and a sprinkle of cinnamon make it a sweet treat on crisp, cold mornings.

1 cup water

1 cup apple juice

1/2 cup diced apples

1/2 teaspoon ground cinnamon

1/4 cup raisins

1 cup rolled oats

Maple syrup

Combine water, apple juice, apples, cinnamon and raisins in medium saucepan. Bring to boil over medium-high heat. Add oats and cook, stirring, 5 minutes or until soft and chewy. Top with maple syrup to taste.

Yield: 2 to 3 servings.

Oatmeal-Buttermillk Waffles

Here’s a favorite morning waffle that makes good use of any leftover cooked oatmeal.

1 egg

1-1/4 cups low-fat buttermilk

1 to 2 tablespoons canola oil

1-1/2 cups unbleached white or whole wheat pastry flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup cooked oatmeal

Maple syrup or fresh fruit

Preheat waffle iron according to manufacturer’s instructions.

Blend egg, buttermilk and oil in food processor or blender. Add flour, baking soda, salt and oatmeal and blend until just smooth.

Lightly oil waffle iron. Pour in enough batter to fill cavity, then close and cook about 6 minutes or until steam stops escaping and waffle comes away from iron. Repeat with remaining batter. Serve with maple syrup or fresh fruit.

Yield: 6 waffles.

Oat Flour Muffins

My friend Linda created these muffins, and they’ve been a hit in my family ever since. To make oat flour, simply grind uncooked oats (any type) in a blender until powdery.

1 cup oat flour

2 teaspoons baking powder

Dash salt

1/2 cup unbleached white or whole-wheat pastry flour

1/4 cup canola oil

1 cup nonfat milk

2 eggs or equivalent egg substitute

2 to 3 tablespoons chopped walnuts, optional

1/2 cup raisins

1 cup fresh or frozen blueberries

Sift together oat flour, baking powder, salt and flour in large bowl. In another bowl, combine oil, milk, eggs, walnuts, raisins and blueberries. Combine contents of both bowls, stirring just until blended.

Spoon batter into lightly oiled 12-cup muffin tin. Bake at 400 degrees 20 minutes.

Yield: 12 muffins.

Real British Oat Cakes

A friend from England passed on this recipe for the thin pancakes that the Brits make from ground oats.

1 cup rolled oats, ground to a coarse powder

1 cup flour

1 teaspoon salt

1 tablespoon active dry yeast

1 teaspoon honey

1-1/4 cups warm nonfat milk (98 to 110 degrees)

1-1/4 cups warm water (98 to 110 degrees)

Oil

Sift oatmeal and flour into warm bowl. Add salt and stir to mix thoroughly. Set aside.

Combine yeast, honey and 1/2 cup warm milk in separate warm bowl. Stir well and set aside to rise 10 minutes. Combine yeast mixture with oat mixture and remaining liquid. Mix well. Set in warm place to rise 1 hour. (Mixture will resemble airy pancake batter.)

To bake, lightly oil griddle or skillet. Pour 1/4 to 1/3 cup batter on hot griddle and cook until bottom browns. Turn and cook other side. Serve hot.

Yield: 4 to 6 servings.