Oats Basics

General Information about Oats

General nutritional information:

·        The longer it takes to cook your oats, the higher in fiber they are (and the better job they will do at lowering your cholesterol).  So rolled oats are better than quick oats, and if you’re feeling really ambitious, try pinhead or steel cut oats...

·        The high amount of soluble fiber (up to 4 grams per serving) in oatmeal makes you feel fuller, longer.  Yet another reason why it’s a great way to start your day.

Quick tips and reference:

·        Rolled oats (old-fashioned oatmeal) and quick-cooking oatmeal are generally interchangeable in most recipes.

·        Instant oatmeal may not be used interchangeably with rolled oats (old-fashioned oatmeal) or quick-cooking oatmeal. Since it has already been cooked and dried, it can turn your baked goods into a gummy mess.

·        Since its gluten content is very low, oat flour needs to be combined with all-purpose flour when used in leavened breads or the bread will not rise properly.

Uses and information for oats in various forms:

Wholegrain oats contain 7 B vitamins and vitamin E.  They also supply minerals—9 in all: iron, calcium, magnesium, sodium, potassium, phosphorus, copper, manganese, and zinc.

Ground oat flour and wholegrain oats can be used to thicken soups, gravies, sauces, stews and puddings.  Ground oat flour can be substituted directly for all-purpose flour when thickening.

Toasted oats can be used in place of bread crumbs, unprocessed bran or wheat germ, and in some cases, you can substitute toasted oats for nuts.  When you substitute toasted oats, you get the protein, vitamins, and minerals in the wholegrain oats for about the same calories as bread crumbs.

            Source: The Quaker Oats Wholegrain Cookbook, pp. 4-11

Oats in Food Storage

Brother Jeff Newey, manager of training and evaluation for Bishops Storehouse Services, said, “that in the past there was a lot of information coming to members of the Church from so many sources that simple obedience to a principle perhaps was lost.  Many people may have become confused, discouraged and didn't do anything….Now, the Church has simplified the message….The new initiative is aimed to teach principles that members can apply to their individual circumstances.  The Church does not desire to prescribe specifics”.

                Source: http://deseretnews.com/cn/view/1,1721,495006678,00.html

That said, the Church does recommend storing 25 lbs. of dry grains per adult per month—this includes wheat, rice, and oats. 

Church Distribution Services offer oats in both a rolled and instant (quick) format.

Storing:

While storing your oats in their original containers purchased at the store (ie: Quaker Oat containers) is fine for a 3 month food storage rotation, it is not designed for long term storage.

The Church recommends storing dry grains (including oats) in either #10 cans, foil pouches (both available through the cannery or on www.providentliving.org), or in PETE bottles that have not been used for non-food purposes (meaning you can’t wash out a 2 liter soda bottle and fill it with oatmeal).

If stored properly, oats can last up to 30 years in your long-term food storage.
Oat Flour*

Makes about 1 cup ground oat flour

1.  Place 1 to 1 ½ cups oats (quick or rolled, uncooked) in blender or food processor.

2.  Blend or process for about 60 seconds.

3.  Store in tightly covered container in cool, dry place up to 6 months.

4.  Use for baking, breading, thickening, and browning.  When used in baking, substitute up to but not more tan 1/3 of the all-purpose flour called for with oat flour.

            *Oat flour is different from all-purpose flour.  It has a sweet aroma and a nutty, fresh flavor.  You can see the tiny pieces of germ and bran.  Do not sift—you’ll lose those important nutrients.  Baked goods made with oat flour tend to be more tender and sometimes a little crumbly.  The oat flour is deeper in color than all-purpose flour, so don’t be concerned when your foods look different than what you’re used to with all-purpose flour.

                Source: The Quaker Oats Wholegrain Cookbook, pp. 8-9

Toasted Oats

Makes 1 to 2 cups toasted oats

1.  Place 1 to 2 cups oats (quick or rolled, uncooked) in ungreased jelly roll pan.

2.  Bake at 350º 15 to 20 minutes or until light golden brown.

3.  Cool.  Store in tightly covered container in refrigerator for up to 6 months.

            Source: The Quaker Oats Wholegrain Cookbook, p. 10