Whole Grain Oats

By Alice Caldwell, Ovis HIll Farms

Oats have been around for centuries, but first landed in America in 1602 with a sea captain who planted them in Massachusetts. Demand for oats in the human diet has increased in the last 15 years as many scientific studies have found that the soluble fiber in oats will lower serum cholesterol. Oat grains as they come off the plant, have an outer husk that must be removed. Oats come in many edible forms including the following:

Oat groats* are the whole oat kernel that is left after the husk is removed and the grain has been cleaned and toasted. Oat groats may be cooked into a cereal or ground to produce oat flour.

Steel cut oats *(often called Scotch or Irish oats) are groats that have been cut into 2-3 pieces. They also can be cooked into a chewy oatmeal or ground into flour.

Old-fashioned rolled oats* are steamed groats that have been flattened with rollers. They can be eaten raw, baked into granola, made into oatmeal or muffins or many other recipes. They take just a little longer to cook than instant oats. (We have found that if boiling water is added to oats in a bowl and a plate is placed over the bowl to allow them to steam, further cooking may not be needed. The oats “steam” in their bowl as quickly as you can make coffee or tea.) Rolled oats can be processed in a home processor to make oat flour.

Instant oats are the most processed and have been finely chopped before the steaming and rolling process. They will cook with just the addition of boiling water, and are often packaged with sugars, spices, and salt.

Oatmeal-Honey Waffles (adjusted from a recent Southern Living recipe)

1 cup organic rolled oats* processed for about 30 seconds into oat flour
1 ½ cup freshly ground whole wheat all purpose flour*
1 tsp baking powder
½ tsp salt
2 large free-range eggs* separated
2 cups Happy Cow buttermilk or whole milk*
4 tsp melted Happy Cow amish butter*
2 tsp. local honey*

Preheat your waffle iron (or you can make these into pancakes). Sift together the fours, baking powder and salt in a large bowl. Beat the egg whites into soft peaks with an electric mixer. Whisk together the egg yolks, milk, butter and honey in a small bowl, then stir into oat mixture. Gently fold in egg whites just until blended. Cook until golden. Top with honey, syrup, jam or yogurt.
*items available at Ovis Hill Farm store and markets