A “Meal” from Oats

The word meal refers to whole grain. Any whole grain can be cooked into a dish that’s called, meal. The word Oatmeal is synonymous with “goop.” But there are actually a number of oatmeal varieties.

WHOLE OATS

1. In a field, an oat “groat” looks a bit like a grain of wheat.

This version has a tough outer shell that requires overnight soaking and then cooking for at least an hour. The traditional Scotch cook their oat groats all night for a ready-to-eat hearty breakfast.

STEEL CUT OATS

2. For those who are not as accomplished or don’t have the time to soak, cook and monitor, another version, cut with a steel toothed machine give us: Steel-Cut Oats. This version, a rather chewy one at that, cooks in 25 to 30 minutes. Each oat is about 1/3 the size of the whole version. Often, this version is called, Scotch Oats.

OLD FASHIONED ROLLED OATS

3. Another preparation of whole oats is to roll them flat, so more surface area becomes exposed and therefore cooks quicker; usually in about 12 to 20 minutes depending in your preference. This version, is usually referred to as Rolled Oats, or Old Fashioned Oats.

INSTANT OATS

4. The last version is the instant answer to oatmeal and made by chipping old fashioned oats into smaller pieces, so they cook instantly. This version is known as Instant Oats.

That’s the “Oat Story,” folks.

With each version, the oat is being further refined and therefore loses it’s wholeness, it’s oil becomes oxygenated and it becomes more rapidly absorbed into the blood. If you were to make a flour from oats and use this as a cereal, this could elevate blood sugar rather quickly because the oat is now a very small particle and this needs very little breakdown, so it becomes absorbed quickly.

For good health, I’d go with the first three versions and leave the instant version for circumstances of travel where nothing else might be available, but you still want to get some fiber into your body.

“What’s the real deal on oatmeal?”

Charles, looking quite troubled approached me after a lecture.

He point to his wife, making her way to our little conference. “She begs me to eat that slop every morning, but I just can’t.” Then he looked at me with an intense seriousness and said: “Tell me, what’s the real deal on oatmeal?”

V: “You need it.”

C: “What for? It’s horse food—and besides it’s so bland, I just gag.”

V: “It’s a source of whole grain fiber for you. With the way it moves through your intestines, imagine a broom, it helps your regularity for the next day. And, as a complex-carbohydrate, it’ll give you more endurance energy.

He turned around to see his wife nodding her head in that, ‘I told you so” manner and then somewhat begrudgingly said:

C: “Well, maybe it won’t be so bad with that date recipe you gave. I’ll try that…”

Charles did try it, and he actually liked it. He didn’t do cartwheels around the room, but he found it more pleasing than his wifes “goopy” version. For those that don’t have a morning sweet tooth, try the simple savory one below:

Oatmeal Breakfast Cereal – I (Sweet Version)

This sweet version, for me is a more of a treat breakfast, but great for someone that might have a sweet-tooth yet is not too fond of oatmeal. After this version, they’ll probably do cartwheels around the room.

Ingredients: (for 2)

• 1 Cup Rolled Oats – Use the Old Fashioned kind, not instant.
• 2 Cups Water
• 1/4 tsp. of Sea Salt
• The sliced meat of Four Dates
• 10-15 chopped Whole Almonds.
• Several shakes of Cinnamon Powder
• One level Tbs. of Tahini (sesame seed paste) that you dilute with two tsp. of water and 1/2 tsp. of Natural Soy Sauce (“Tamari”)–mix it all together.
• Optional: Couple drops of Natural Vanilla Extract

How To:

1. Combine the oatmeal, salt and water and bring to a near boil—NEAR boil.
2. Then, immediately put this one a very low simmer. Allow to cook for 15 – 20 minutes. If the water dries up, you might add a bit more to make creamy.
3. Meanwhile, slice the dates and remove the pits, then flatten them and cut lengthwise, then opposite—so you end up with little square pieces.
4. Slice the almonds so you also have thin or small pieces.
5. Add the dates and almonds about half way toward the end to flavor the oatmeal.
6. Dilute tahini in a separate little cup with a bit of water to make it creamy and then add a dash of tamari–makes the tahini tastes great and makes the oil easier to digest.
7. Add the tahini and cinnamon toward the last several minutes of cooking.

Note: You can also substituted any dried fruit (cranberries, raisins, apricots, etc.) for dates—or combine a bit of each!

Warning: If you eat too much of this, you’ll need a 12 step program to get off–real yum.

Oatmeal Breakfast Cereal - II (Savory Version)

1. Make the oatmeal using the same amounts of oats, water and salt, as in the Sweet Version.
2. However, toward the end of the cooking add one Tbs. of Almond Butter (Peanut Butter/Tahini can be substituted) slightly diluted to make creamy and stir into the hot oatmeal.
3. After the cooking is completed add several shakes of cinnamon and mix.

Simple, but still tasty—and an important source of fiber.