Notes on oats

Oats are versatile and can be combined in different ways to make a variety of products, from muesli, to granola, to coating fish. Here's a handy guide.

Notes on oats

 

  • Oatmeal Ground kernels or groats, in three grades: coarse, medium and fine; Coarse oatmeal requires a lot of soaking before it’s palatable and easy to digest; Medium oatmeal is ideal for porridge, oatcakes, as a coating for fish or meat, stuffings and crumble toppings; Fine oatmeal is ideal for smooth milk puddings or for use as a thickening agent for soups, sauces and gravies.
  • Pinhead oatmeal This is groats chopped into small pieces. Pinhead oatmeal is nutritious because it still has the bran attached. It can be made into traditional porridge – although it takes nearly an hour to cook – or added to soups, stews and toppings for pies and puddings.
  • Rolled (porridge oats) Rolled and flattened groats. Available in jumbo (whole groat) or regular porridge. Used in baking, muesli and porridge.
  • Instant Pinhead steamed longer and rolled even thinner for quick porridge.
  • Oat bran Ground kernel or groats with bran and oat germ separated. It’s used for baking.
  • Oat flour is a fine, smooth-textured flour that makes an ideal thickening agent. It’s also recycled for animal feed.

Click here to learn how to make granola

Some delicious. recipes with oats

Apple and orange muesli with blueberries, pecans and toasted coconut

Apple and orange muesli with blueberries, pecans and toasted coconut

A filling muesli full of fruit and flavour. Make a batch for a healthy Sunday brunch.

Rhubarb and blood orange crumble

Rhubarb and blood orange crumble

A traditional, seasonal British pudding with a contemporary twist.

Chewy seedy oat and apricot bars

Chewy seedy oat and apricot bars

Celebrity chef Rachel Allen says that these bars are "great for the kids’ lunchboxes – and your coffee break.”

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