Meet the REAL Oatmeal!

I grew up on porridge.  That creamy bowl of goodness was my regular breakfast (and often a late-night snack too.)  When I moved to the USA, over thirty years ago, I was a little underwhelmed by their oatmeal.  So, I'd like to shed a little light on the different types of oats - and let you decide who the winner is! ​

Meet The Players

• Rolled (aka regular, or old fashioned oats) are steamed before being rolled into flat flakes.  These cook fairly quickly (about 5 minute) and are a good choice for cookies or granola bars.
• Quick-cooking oats have been steamed longer and rolled thinner.  And just like the name implies, these are perfect if you want a quicker version of regular oats.  You can whip these up on the stove in about a minute.
• Instant oats have been pre-cooked.  If you're really pushed for time or just want to throw something in the microwave, these are your guys.  They're soft and very thinly rolled and will be ready in minutes.  But watch out for added artificial flavorings and sweeteners when buying this variety of oatmeal.
• Steel Cut (aka Irish oatmeal) has been cut into two or three pieces with a sharp metal blade.  These tiny, hard oats have the chewiest texture and take the longest time to cook (about 20 to 30 minutes.)
• Scottish oats are my favorites (and not just because I'm half Scottish.) Unlike the other oats, they aren't rolled or cut.  Instead, they're ground on a stone mill, which produces a soft, finely textured oatmeal.  Allow about 10 minutes for these to cook.  Scottish oats make the creamiest oatmeal and are an excellent choice for baking too.  This was how the first porridge was made.

How to make the perfect bowl of oats (and what NOT to do)
Ultimately, it comes down to individual taste, but here are some tips that can take your oats up a notch:

1. The usual ratio is 1:2 (1 part oats to 2 parts liquid.  But for the delicious oatmeal I dream about, a 1:3 ratio is preferable.  The extra liquid makes all the difference and stops the oats from becoming gummy before they're cooked. 
2. Now for the big debate.  Should you use water, milk, or a combo of both?  Despite thinking that milk will make your oatmeal creamier, it can actually cause it to be too sticky and thick.  I like to use mainly water with a splash or two of milk.  Another option is to use twice as much water as milk.
3. Choose your texture.  If you want smoother oatmeal, add the oats to cold water.  If you prefer a more textured (chewy) oatmeal, add the oats after the water is boiling.
4. Salt is essential as it stops oatmeal from being just a bowl of paste.  Add this towards the end of the cooking process.  It's easier to adjust to your taste at this stage.  Himalayan or Celtic salt is thought to be a healthier option (in that it's less processed) and I prefer to use either of these over regular salt.  Of course, if you have been advised to avoid salt, disregard what I'm saying and follow your doctor's orders.
5. And don't forget to soak your pan in hot water as soon as you've taken the porridge out.  It's a bear to clean if you let it sit and harden.

Delicious Additions and Tasty Toppings
Although fruits and nuts are the typical toppings, oatmeal is known for playing well with others.  So, although I usually keep mine pretty simple (with sliced bananas and dates), feel free to be adventurous.  If you like something, throw it on!  Some of the more unusual additions I've seen are soft boiled eggs, feta cheese, cream cheese, avocado, and smoked salmon.  I'd love to hear what you've tried and loved (or hated - so we can all avoid it!)

Oats are Healthy - However You Cut Them.
The good news is that all oats are good for you.  And just like other 100% whole grains, they're an excellent source of nutrition and essential fiber.  I've already picked my winner, but there really isn't a  loser when you're choosing real, whole food.  And I am happy to confirm that my insistence that UK oats are creamier wasn't just in my imagination!

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