Oats are an affordable, nutrient-packed ‘super food’. The experts say they actually lower cholesterol, and keep the old ticker going strong. Oats improve immunity, keep you regular, and can be added to cookies, breads, pancakes or stuffings. Included in cobblers or crumbles, they impart a nutty crunch. Whizzed into a smoothie or mixed into meatloaf, they add extra fibre. Soaked overnight in orange juice and topped with yoghurt, they make a delicious breakfast with no cooking required. And, between you and me, a weekly oaty face mask is my secret weapon for keeping the years at bay and maintaining my youthful complexion…
Steel-cut oats are not steamed like rolled oats, they are simply the ‘groat’ or grain kernel cut with a metal blade into small pieces, which makes them easier to digest, soak or cook. They are available in health food stores and in supermarkets.
Rolled oats are lightly roasted, steamed and rolled. They are the usual oat in porridge, muesli and muesli bars. Sometimes called old-fashioned oats.
Quick cooking oats are smaller, thinner rolled oats, so they cook more quickly.
Nana’s favourite way with oats: Oaty breakfast pancakes
Place 1 cup rolled oats in a bowl with 1 cup milk and 1 lightly beaten egg.
In another bowl sift ¾ cup flour with 2 tsp baking powder. Add ½ tsp salt and 1 Tbsp sugar. Make a well in the centre and pour in the oaty milk mixture. Stir to form a batter then add 30g melted butter.
Melt a dab of butter in a frying pan and cook spoonful’s of batter until bubbles appear then flip and cook on the other side. Serve hot with golden syrup.
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