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Maverick Kelly
Maverick Kelly

Oats Cooking



Start by measuring the oats and liquids. The ratio is 1:2. The usual serving size is cup oats to 1 cup of water, milk or combination of both. I like combining a cup of water and a cup of milk for the best consistency.




oats cooking


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Both quick-cooking oats and rolled oats (sometimes called old-fashioned oats) are oat groats that are steamed and pressed (or rolled) into flakes. Rolled oats are steamed and pressed a little less than quick-cooking oats which helps them retain their texture when they're cooked. The trade-off is that rolled oats take longer to cook than quick-cooking oats, giving quick-cooking oats an edge if you're in a hurry.


Generally speaking, rolled oats and quick oats can be used interchangeably in both baking and cooking. If a recipe calls for quick oats and you only have rolled oats on hand, you can pulse the rolled oats in a food processor for a few seconds to break them down into smaller pieces. If you have quick oats on hand and a recipe that calls for rolled oats, you can use quick oats in their place. Just keep in mind that their texture may be less pronounced in baked goods and that you may have to cook rolled oats longer than the time provided in the recipe for stove-top cooking.


Rather than using quick cooking oats, I use Old Fashioned oats and cook in the microwave for a little over a minute. Then I stir and add three pitted dates. And microwave another 30-40 seconds. Then I chop my dates up in the oatmeal with my spoon. And I add a few walnuts. No sugar, no milk!


Microwaves are all different and may cause boil over or undercooked oatmeal. See below table for suggested cooking times according to microwave oven wattage (Note: 50% Power required/suggested for all microwave ovens and times.)


Here are cooking methods for the most common types of oatmeal. Use these instructions to prepare one serving of oatmeal, or follow package directions. One serving of each type of oatmeal below is about 150 calories (prepared with water) and 4 grams of fiber, according to the USDA.


1. Bring 1 cup of milk or water and a pinch of salt (if desired) to a boil in a small saucepan. 2. Stir in 1/2 cup of oats and reduce heat to medium; cook for 1 minute. 3. Remove from the heat, cover and let stand for 2 to 3 minutes.


1. Combine 1 cup of water (or nonfat or low-fat milk), 1/2 cup of oats and a pinch of salt (if desired) in a 2-cup microwavable bowl. 2. Microwave on High for 1 1/2 to 2 minutes. 3. Stir before serving.


1. Bring 1 cup of water (or nonfat or low-fat milk) and a pinch of salt (if desired) to a boil in a small saucepan. 2. Stir in 1/2 cup of oats and reduce heat to medium; cook, stirring occasionally, for 5 minutes. 3. Remove from the heat, cover and let stand for 2 to 3 minutes.


1. Combine 1 cup of water (or nonfat or low-fat milk), 1/2 cup of oats and a pinch of salt (if desired) in a 2-cup microwavable bowl. 2. Microwave on High for 2 1/2 to 3 minutes. 3. Stir before serving.


1. Bring 1 cup of water or milk and a pinch of salt (if desired) to a boil in a small saucepan. 2. Stir in 1/4 cup of oats and reduce heat to low; cook, stirring occasionally until the oats are the desired texture, 20 to 30 minutes.


Read the instructions on the side of your oatmeal container and do what they say to avoid a pasty, sticky mess or a soupy mush. For steel-cut oats, the ratio is 3/4 to 1 cup of liquid per 1/4 cup of oats. If you are using quick-cooking or rolled oats, the ratio is 1 cup of liquid per 1/2 cup of oats.


For a boost of calcium and creamy flavor, make oatmeal with low-fat milk or plant-based milk instead of water. Or, try making it with apple cider instead for a boost of flavor. The ratio of liquid to oats stays the same, so you can easily make this switch. Once you've tried oatmeal with a hint of flavor infused into the cooking, you may never go back to making oatmeal with just water.


What's better than a delicious, comforting bowl of oatmeal in the morning? How about having it ready when you wake up! Make a big batch of steel-cut oats in your slow cooker on a Sunday and keep it in your fridge. Each morning, simply spoon up a serving's worth in a microwave-safe bowl, add a tablespoon or two of water and then microwave until hot (1 to 2 minutes). It's a simple, tasty way to have your favorite breakfast ready and waiting any day of the week.


Or try making overnight oats: Mix equal parts old-fashioned oats (not quick-cooking) and water along with a pinch of salt in a jar, cover and refrigerate overnight for up to three days. In the morning, you can eat it cold or heat it up in the microwave.


If a "use by" or "best by" date on the oats package is available, you can use the date to determine its freshness. You can also keep unprepared oats sealed in their original packaging or store them in an airtight container in a cool, dark spot in your pantry for up to 12 months before they go stale. Uncooked oats can also last in the freezer for one year.


Oatmeal is a whole grain that will help keep your blood sugar more level and will keep you feeling fuller longer compared to cereal made with refined white flour. Add mix-ins to increase the flavor and nutrition levels. No matter what mix-in or cooking method you use, a bowl of oatmeal in the morning is a stick-to-your-ribs way to kick-start your day.


Each variety of oatmeal requires slightly different cook times, with the less processed oats (steel-cut) needing more time than your finer variations (instant). Here are some handy tips for optimal oatmeal:


Combine cup instant oats with 1 cups water. Bring to a simmer, uncovered, and cook for 1 to 2 minutes, or until oats are tender and water is absorbed. Alternatively, cook for 2 minutes in the microwave.


Hey, Keith! No need to cook them before adding them to a smoothie or protein mix. Just either grind them up in the blender first or add them to your protein mix and blend the whole thing until the oats have broken down evenly. Instant oats or oat flour will be best, as these are the smallest and easiest to breakdown. Hope this helps! ?


Before diving spoon first into a delicious bowl of oatmeal you will want to decide what kind of oats to use for your morning bowl! Here are the most common types of oats and what you should know about them before making your bowl.


Cookin' With Mima blog is a place where you can find hundreds of easy and delicious family-friendly recipes that are bound to please even your toughest critics. My goal is to make your cooking experience a lot easier and yummier!


Oatmeal is never hard to make, but how you cook it will depend on what kind of oats you buy. So, first and foremost, you have to know your oats. In the store, you will typically see these varieties:


To cook your oatmeal, bring an appropriate amount of water or milk for your oat variety to a boil, and stir in the oats and a pinch of salt. You could also add a spice like cinnamon, cardamom, or turmeric at this stage. Reduce the heat to a simmer and cook, stirring occasionally, until the porridge has thickened to your desired consistency. Then, load it up with your favorite toppings, and enjoy!


What's great is that you can make the base of the healthy tiramisu overnight oats mixture in advance for a few days. Then all you need to do is layer it up in the morning before you eat it! To be honest, it doesn't have to only be breakfast food. I enjoy this as an afternoon snack or healthy dessert some days too.


I made it as described. The oats itself were good with the espresso flavor. However if you make this, unless you LOVE plain yogurt, use sweetened or vanilla because this was so sour. I added a little whipped cream to choke it down. And no, my yogurt was not rancid. Good recipe, just watch yourself on the yogurt


I did this last night in an expensive Stanley thermos. Heated it ahead of time with boiling water. Poured out the hot water, put in my oats, put in new boiling water. Put the lid on tight. This was about 10 pm.


I have been using this recipe when I travel. Unfortunately, I think that the comment than you cannot overcook oats is wrong. Cooking many foods raises the glycemic index, I discovered. I suspect this is true of oats, although I have not found any direct evidence. In future trips I think I will cook groats overnight instead of steel cut oats.


In a study of 298 people with type 2 diabetes, those who consumed 100 grams of oats per day experienced significant reductions in fasting and post-meal blood sugar, compared to those who did not consume oats.


Steel cuts oats are slightly higher in fiber than rolled and quick oats. They also have the lowest glycemic index of the three types of oats, potentially making them the best choice for blood sugar control.


I make my overnight oats with old-fashioned rolled oats, toasted or regular. Then I add chia seeds for a more pudding-like texture and more fiber, and a spoonful of nut butter to make them extra creamy. (Would you believe that one serving of these overnight oats contains nearly half of your daily fiber requirements?)


I make overnight oats almost every single night! Tahini is a good add-in, in place of nut butter. In the morning, I add a handful of nuts, seeds, and raisins; or stir in a spoonful of homemade cranberry and chia jam. Oat milk is my milk of choice and it adds a wonderful flavour.


These are delicious! Overnight oats are becoming my new obsession. The combination I used is oats & cinnamon, peanut butter, low fat milk, and frozen blueberries. They make such an easy breakfast and taste great. Thanks for the recipe!


This was my first time making/tasting overnight oats, and I thoroughly enjoyed! A question though: Is there a reason why servings should be made in individual containers? Would it not work to quintuple the recipe in a large bowl? Thank you!


I was really skeptical of overnight oats because I am not an oatmeal person. But in trying to eat better and meal prep, I decided to try them out. I am obsessed. I found I prefer strawberries over blueberries, use oat milk and peanut butter, and LOVE the consistency that you get using 1/2 a cup of milk. This has become my new favorite breakfast. Thank you for this recipe!


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