A writer should write about what he or she knows best. Perhaps that is why, in all these years, I have never written about oatmeal. It’s a texture thing. I just never liked the “mushiness” of cooked oatmeal. However, since
A writer should write about what he or she knows best. Perhaps that is why, in all these years, I have never written about oatmeal. It’s a texture thing. I just never liked the “mushiness” of cooked oatmeal. However, since my daughter often asked for oatmeal and raisins for breakfast when she was growing up, I have certainly made a few bowls over the years. Quite a few oatmeal cookies have come out of my ovens as well. And, occasionally, I’d use up a few oats in a crumble topping for a pie. But past that, nothing more. Until now.
I’ve learned a lot about the little oat lately. Oatmeal may be all about oats, but oats are definitely not just for oatmeal. Oats offer vitamins B-1, B-2 and E. There are several types. When steamed and flattened, the cleaned and toasted groats become rolled oats, also called old-fashioned oats. Quick-cooking rolled oats have been cut into several pieces before being steamed and rolled into thinner flakes. Instant oats are different: they are made with cut groats that have been precooked and dried before being rolled. When combined with a liquid, they can become gooey, so they do not work well in baked goods. Steel-cut oats — also called Irish Oatmeal — are groats that have been cut into two or three pieces and not rolled, so they take longer to cook and have a chewier texture. All you really want to know is how to use them in healthy, economical and delicious ways, right? Here’s a start.
Oatmeal cookies with chocolate chunks
and candied ginger
Okay, these are still cookies, but with a difference. These chewy oatmeal gems have a spicy ginger edge and lots of satisfying chocolate. Recipe from Epicurious; makes about 50 small cookies.
3 cups old-fashioned rolled oats
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup unsalted butter, softened
1-1/4 cups packed brown sugar
1 large egg
1/4 cup honey
2 teaspoons pure vanilla extract
6 ounces semisweet chocolate, coarsely chopped
1 cup crystallized ginger, finely chopped
Arrange racks in upper and lower thirds of oven and preheat to 375 degrees. Line two large baking sheets with parchment paper. In a food processor, combine oats, flours, salt and baking soda; pulse until oats are coarsely chopped, about six pulses. Set aside. Using an electric mixer at high speed, beat butter and brown sugar until fluffy, 2 to 3 minutes. Add egg, honey and vanilla; beat until smooth, about 1 minute. Add oat mixture; mix at low speed until just incorporated. Stir in chocolate and ginger. Drop rounded tablespoons of dough about 2 inches apart onto baking sheets. Bake, switching positions of pans halfway through baking, until golden and slightly crisp on edges, about 14 to 16 minutes. Cool on sheets for 3 minutes, then transfer to racks to cool completely. Store in covered containers with waxed paper between layers.
Maple-oatmeal sandwich bread
Just a little sweetness makes this a great bread for sandwiches, especially peanut butter. Recipe from Bon Appetit magazine; makes 1 loaf.
1 cup plus 2 tablespoons warm water
1 large egg
2 tablespoons unsalted butter, at room temperature
1/4 cup pure maple syrup
1/2 teaspoon maple extract
2 cups unbleached all-purpose flour
2 cups whole wheat flour
1 cup old-fashioned oats
1 teaspoon salt
2 teaspoons quick rising yeast
Place all ingredients, in order listed, into the large bowl of a heavy-duty mixer fitted with a dough hook. Beat at low speed until dough is smooth, comes cleanly from sides, and climbs hook, adding more flour by 1/4 cupfuls if dough is too sticky — about 8 minutes. Scrape dough from hook. Cover bowl with plastic wrap and towel; let rise in warm, draft-free spot until doubled in volume, about 1 1/2 hours.
Butter a 9-by-5-by-3-inch metal loaf pan. Butter a sheet of plastic wrap. Scrape dough onto lightly floured surface; knead until smooth, about 2 minutes. Shape into 8-by-3-inch log. Place in prepared pan; cover loosely with prepared plastic wrap, buttered side down. Let dough rise in warm, draft-free spot until center is 1 1/2 inches higher than pan, about 45 minutes. Preheat oven to 350. Gently pull plastic off dough. Bake bread until deep golden and a thermometer inserted into its center registers 180 degrees — about 30 minutes. Cool in pan for 15 minutes; run a small knife around bread and turn out of pan. Cool completely on rack.
Turkey burgers
Oats are not just for baked goods, of course. Here they act as filler and contribute nutrients and fiber for a low fat burger. Recipe from “Get a Real Food Life” by Janine Whiteson; makes 9 burgers.
3 medium yellow onions, peeled and cut into 1/8-inch pieces
1 clove garlic, peeled and finely chopped
2 tablespoons olive oil
1 1/3 pounds ground turkey breast
3 tablespoons dried bread crumbs
2 tablespoons barbecue sauce
3 tablespoons quick-cooking oats
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon toasted wheat germ
1/4 teaspoon salt
Ground black pepper
In a large skillet over medium heat, cook onions and garlic in oil, stirring often, about 10 minutes or until onions start to brown. Add water, a tablespoon at a time, as needed to prevent burning.
Remove from heat; transfer to a large bowl and let cool for 10 minutes. Add turkey, bread crumbs, barbecue sauce, oats, basil, oregano, wheat germ, salt and pepper to taste. Mix well; shape mixture into 9 burgers.
Coat a large nonstick skillet with cooking spray. Cook burgers over medium heat for 5 minutes or until browned and crispy. Flip carefully; cook 5 minutes longer or until golden brown and a thermometer inserted in centers reads 165 degrees and meat is no longer pink. Serve hot.
