Monday, March 09, 2009

Ode to Steel Cut Oats

Seemingly not in line with popular opinion, I find oatmeal to be an enjoyable breakfast food. Although, admittedly, the brown sugar I put in my oatmeal certainly doesn’t decrease my daily sugar intake, I feel better about making oatmeal my main breakfast food versus most boxed cereals. (Side note: this weekend I discovered that both corn flakes AND rice krispies, cereals I previously considered somewhat innocuous, contain high fructose corn syrup!) In fact, buttered toast dipped in oatmeal is quite the tasty treat.

Up until a few weeks ago, I was content with plain old rolled oats. Although I initially dismissed the idea of steel cut oats, mostly because of the time they take to cook, my conversion began with an impromptu purchase. I was in the store to buy cornmeal, but I wanted to try a coarser grind than usual. I also felt a little silly (congratulations, grocery stores) buying only one thing. I scanned the selection of other grains and recalled my curiosity regarding a possible expansion of my oat experience.

First off, I was surprised by the shape. I had pictured a steel cut oat to look like three rolled oats stacked together, but they actually look like someone put whole oats in a blender for about 10 seconds.

I was completely taken off guard by the tastiness that oats have the possibility to provide! The texture was much more palatable and delightfully chewy. The taste is pretty much the same, but it’s amazing the difference a little texture can provide. If you’re tempted to completely give up on oats-with-essence-of-library-paste, I would recommend giving the steel cut variety a chance!

1 comment:

JN said...

I've been eyeing the steel-cut variety, though it seems pretty pricey. My "home style" store brand whole oats have served me well, but I'll look the steel cut jobs over more closely next time.