oats

Oat groats are such extremely versatile little grains!

They can be milled by a grain mill (when still a whole grain) in to oat flour.  Although not ideal for making use of in yeast breads as the single flour, the flour can be included as part  of the required flour, yet oat flour can be utilized practically entirely as a substitute in various other baked goods not requiring  yeast.

 

Oat Groats can likewise be utilized as Steel Cut Cereal (see picture at the right) and prepared as a thicker, chewier variation of oatmeal, included in a selection of warm dishes and baked/cooked goods.

 

 

They can be rolled with a flaker turned into the old made rolled oats that the majority of individuals know them by. (pictured to the left)

 

 

Once rolled, they can then be chopped into finer pieces using the food processor utilizing the S-blade and turned into healthy Quick Oats!  See this video – http://www.youtube.com/thewheatguy#p/u/31/CR6En56LNUU

 

 

From one extremely versatile grain, you could make so very many different food staples. Such a great space saver for long term food storage space and a healthy and balanced option to fast fix foods with that contain harmful additives.

 

For more tips to how much variety this one grain (oats) can give you – you may enjoy this short radio show “Getting Grain Specific: Sewing some (wild) oats” – Just fast forward to about minute 10:00 because there were terrible technical difficulties… but there is still some good info!  (:  *embarrassed smile*

No-Bake Chocolate & Peanut Butter Oatmeal Cookies

 

Healthier ingredients for a very decadent dessert!

Makes approx. 24 – 1/4 C cookies

 

Ingredients:

• 1/4 C Organic Butter (salted)
• 1/4 C Organic Coconut Oil

(or use 1/2 C of Real Butter Made Real Healthy instead of the two ingredients above)

• 1/2 C + of Lowfat Milk
• 1/3 C Powdered Cocoa (can be half dark cocoa and half regular)
• 2 C Organic Evaporated Cane Crystals
• 2/3 C Home-made Peanut Butter
• 2 C Organic Quick Oats (remember how to ‘make’ them? Go Here)
• 1 C Organic WHOLE Rolled Oats
• 1 tsp Vanilla Extract

Set-up Instructions:

 

In a VERY large bowl put all the oats (both kinds) and the 2/3 C Home-made PB in a glob on top of the oats in the center and set aside in an area where you can mix hot liquid in later.

 

Also now, cover two large cookie sheets with wax paper. REMEMBER, don’t buy it if you don’t have to -go see ‘The REAL prize in the Cereal Box’ video.

 

Combine sugar and cocoa in a bowl to keep the cocoa powder from clumping/not melting smoothly.

Instructions:

 

Over medium-high heat, melt butter and coconut oil (or Healthy Butter) in a medium and deep sauce pan.

 

Add Milk while the other is melting.

 

When milk, butter and coconut are combined and melted add the cocoa/sugar mixture.

Stir until well combined.

 

If it seems thick like fudge, you can add up to 1/3 C more milk. You don’t want it really thick or too thin. It should be thinner than pancake batter consistency when it is this warm.

 

Stir as the mixture comes to a boil. Continue stirring while mixture boils for 1 minute.

 

Pour this hot liquid carefully over the peanut-butter-in-the-oats bowl.

 

Add in the 1 tsp of vanilla extract into a puddle of the chocolate before mixing.

 

Mix until all oats are covered with the sweet liquid. If you like a dry cookie add more oats.

 

Now – scoop out approximately 1/4 cup size balls and place on wax paper. Flatten to even discs so they will cool equally.  Repeat until all batter is gone.

 

Place in freezer (since you can’t wait!) or refrigerator (if you have some patience) or leave on the counter to cool (oh sure, like THAT’S going to happen) – we ALWAYS go right to the freezer.

 

Once they are solid, pick up and enjoy

 

Store in the fridge in a baggie for as long as you can resist – or 2 weeks – whichever comes first.

 

Don’t feel too bad – there is a LOT of RAW fiber in that rich, yummy cookie. (o:

 

Do some of these convenience food mixes grace your shelves at home?

If so, for your health and the health of your family please take the time to read this article.

The most recent class I taught was on how to make each of these foods at home into a convenient mix-type method using whole grains and real, healthy ingredients.  It occurred to me, while teaching class that many of us have picked these (or similar) items up out of habit or based on budget.

The truth is, we can make the mix itself at home, quickly with far healthier ingredients (omitting many of the killer ingredients) at a fraction of the cost. With home-made, whole grain, convenience mixes and making ample extras to freeze, you can increase the nutritional value of each serving and still save money without sacrificing time. After all, isn’t that why you’re using the convenience mix? To save time?

Each of the foods listed above include ingredients intended to extend the shelf-life.  Become a label detective and take a look at what is hiding in the boxes that have a picture of real food on the cover.

Here are some of the top offenders you can omit by using a home-made mix:

 

The more box foods eaten, the sooner you’ll be in a box of your own.

It is almost impossible to put into one blog post the best way to tackle this issue!!  WE WANT TO HELP YOU!  This is going to be a topic for several of the Free Online Classes!  So if you are on our newsletter list (and you have the newsletter email in your approved contacts) you’ll be getting notices SOON of these Free Online classes! If you’re not sure if you’re on the Newsletter list, or you’ve changed email – go HERE.

It is my desire to show you just how simple some of these changes can be. They are cost effective and healthy changes that you can do easily at home and enJOY the journey!

Oats are far more versatile than to simply be used for porridge or gruel. Whole Oats (usually Whole Rolled Oats) are a great source of protein, fiber, vitamins, and minerals. Whole oats have been proven to help reduce cholesterol levels and make a great healthy breakfast that will keep you contented all the way until lunch.

Oats are very seldom sold with the hull left on for eating. The whole oat grain is usually called “oat groats”, which is the least-processed form which can be used in the same ways you would use wheat kernels. Oat groats can be milled into flour or flaked into what we are used to as Old Fashioned Rolled Oats.

Steel Cut Oats are whole oat groats which have merely been roughly cut. Old-fashioned have been flattened and quick-cooking oats have been steamed a bit, cut and flattened to speed cooking process. Instant oatmeal has been rolled very thin and is already partially cooked. For nutrition (and some people would say for full texture), a thick rolled oat is the most full bodied option for a substantial oatmeal.

Because of their somewhat higher fat content, oats should be stored away from any heat or damp in an airtight container. The suggested storage time for oats is about three to six months.

In addition to porridge, oats can be used for stuffing, added to baked goods, or cooked whole and added to grain salads. Try using them in place of bread crumbs for meatloaf. Top a cobbler with a mixture of whole wheat flour, butter, sugar and whole oats. It’s also easy to make your own Granola!