Oatmeal is one of those foods everyone has tried. Some people eat it every day; some dislike it with a passion from childhood. I love to eat oatmeal but for many years didn’t eat oatmeal because I thought it took too much effort. I was motivated recently to find some less processed cereal alternatives. This has led to experimentation with oatmeal. I am going to share one of my favorites with you today.
Info: Oatmeal comes in a few different forms: quick cooking, rolled oats, or steel cut oats. Both steel cut oats and rolled oats are a whole grain. Instant or quick cooking oats lose some of the grain through processing and not considered a “whole grain”. Using rolled or steel cut oats will give you more fibre and, in my opinion more flavour. However, quick cooking oats are just that, quick cooking.
Inspiration: I was out of quick cooking oats and decided to try steel cut oats for the first time. The recipe I used is from one of my favorite cook books: Cook Great Food from the Dietitians of Canada. I received a copy when I was in university and it has been a go to cook book ever since.
Ingredients: Oats of your choice, water, milk, salt, raisins, wheat bran, ground cinnamon
1. Combine 1/2 cup of water and milk with 1/8 tsp salt, 2 tbsp raisins, and 1 tsp wheat bran in a 4 cup microwave safe bowl.
2. Microwave on high for 2 minutes.
3. Stir in oats (the original recipe calls for quick cooking oats) and 1/8 tsp cinnamon.
4. Microwave on high until desired consitency stirring at regular intervals. Quick cooking oats 3-4 minutes, rolled or steel cut 6-8 minutes (or as listed on
5. Serve with a sprinkle of ground flax, or however you would like.
Results: I used Rogers Steel Cut Porridge oats that has a mixutre of steel cut and rolled oats with wheat and oat brean. It turned out really well in the microwave, I was semi surprised. I stirred every 2 minutes and took 6 minutes to cook. I enjoyed the steel cut mixture much better than my usual quick cooking oats. I have been converted!