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Oats, Oats, Oats

post #1 of 6
Thread Starter 
I was just searching on oats and I am still confused. my questions are

#1 how are quick oats different from regular, less healthy? What?

#2 what's up with rolled oats? just a different texture?

#3 why does everyone soak them? is it for digestion purposes or to help them along with cooking?

#4 I am making granola bars and the recipe has been adapted (I like the newer version but they tend to crumble) the original called for quick oats would that make a difference as far as crumbling? Some other stuff was changed too but this is the only thing I am thinking I will change back to.

Thanks for any help.
post #2 of 6
This is how I understand the oat world:

Instant oats - are oat grouts (oat with the hull removed) that have been cut fine, cooked and dehydrated (the most processed)

Quick oats - are grouts that have been cut before being steamed and rolled

Rolled oats - are whole grouts that have been steamed and rolled flat

Steel Cut oats (Scotch or Irish oats) - are grouts that have only been chopped (most brands remain raw)


Soaking oats decreases cooking time or makes them more readily to digest when consuming raw varieties.

The more processed the oats, the quicker they cook. The less processed, the more nutrition they have and the stickier/chewier they are when cooked.
post #3 of 6
1. Well, I don't know if quick oats are that much different than rolled oats--but they are more processed, which is why they cook faster.

2.

3. Soaking oats (and any grain, actually) in water with a little whey, releases phytates in the grain, which allows your body to absorb more of the nutrients in the grain, thus easing digestion.

4.
post #4 of 6
Thread Starter 
So where does a person get whey? What does it look like in the store...
Thanks!
PS I am thinking this recipe isn't cooperating well because of the combination of the decreased amt of corn syryp and maybe the amt of moisture the longer cooking oats require vs. the quick oats. Is there a sweetener that acts a lot like corn syrup (besides honey)?
post #5 of 6
Whey is the liquid part that's left when milk seperates. I've never seen it in stores that way though. It's easy to make by straining yougurt through a fine cloth. The whey drains through (place strainer over a bowl to catch the whey) and your left with a thickened yogurt much like cream cheese.

I've had good luck substituting maple syrup for corn syrup, or I bet agave nector would also give a similar result.
post #6 of 6
Thread Starter 
Quote:
Originally Posted by MyLittleWarrior View Post

I've had good luck substituting maple syrup for corn syrup, or I bet agave nector would also give a similar result.
I haven't had good luck with maple syrup and baking -especially bars - they don't hold together well. Is agave nectar thicker?


Thanks for the tip on whey.
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