Oatmeal REALLY is Great Nutrition!
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We keep hearing how oatmeal is so good for us. Oatmeal truth is, it REALLY is packed withoatmeal a whole lot of goodness, and if you can get a little into yourself before you leave home each day, you will be way ahead of the demands your day brings.  

Oats are thought to have been a weed growing in Egypt about 2000 BCE. Domesticated oatmeal seems to have been found in caves in Switzerland back in the Bronze Age. They arrived in the New World with colonists around 1602. By 1786 George Washington planted many acres of oats. 

Oatmeal is rich in manganese, omega-3 fats, tryptophan, fiber, phosphorus, vitamins K and B.   

Oatmeal should be free of gluten, however it is frequently packaged  where wheat is processed, therefore cross-contamination is possible. Look for specially-labeled, gluten-free oatmeal to be sure. 

Oatmeal can also be ground oats, steel-cut oats, crushed oats, or rolled oats:

•Steel cut oats are cut with steel blades to be chewy.

•Scottish oatmeal is ground to a fine powder and becomes a smooth porridge.

•IrishSteel-cut, or Irish oats are rough-cut whole oat groats

•Quaker-type rolled oats are steamed before rolling flat. 

SERVING SUGGESTIONS:

Raw

Muesli

Oatmeal cookies, squares

Hot cereal

Extender in meatloaf

Thickener

Granola 

Foodsites with oatmeal recipes:

http://www.quakeroats.com/cooking-and-recipes.aspx

http://www.goldenspurtle.com/recipes/

http://allrecipes.com/recipes/breakfast-and-brunch/cereals/oatmeal/

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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