You haven’t eaten oats until you have eaten steel-cut oats or groats. Then you can never go back. That is if you know how to cook it. It’s very simple, actually. Of course. As a sahm, I don’t have the time to cook dishes that require a hundred ingredients and involve a thousand steps.
Let me give you a brief 101 on oats.
GROATS is the whole grain. Looks like a fat brown rice. Not everyone knows what to do with it. Perhaps that’s why they invented STEEL-CUT OATS. It’s groats cut into 3-4 pieces. So that it cooks faster than groats as it now has more surface area. However, it still requires some cooking. To hasten the cooking process, they decided to flatten the thing. That would be ROLLED OATS. Rolled oats require way less cooking time. But it’s not instant enough for some busy people. Thus, next, you have INSTANT OATS. I’m not sure how instant oats is made and I don’t care coz I will never touch it, even with a 10-foot pole.
Cooking groats is really easy. Just a cup of that with 2 cups water, put into a rice cooker with a pinch of salt. Press cook. Wait for rice cooker to work its magic. Then eat. Or you could turn it into Singapore fried rice. Except that it’s fried groats. It’s really good. The grains are what you would call well-made pasta – al dente. Every bite is interesting because each grain will go pop as you chew.
Steel-cut oats are not difficult to cook either. Just 1/4 cup of SC oats to 3/4 cup water. Put into a pot and bring to a rolling boil. Let it boil a few minutes. Cover the pot, turn OFF the heat and leave it for half an hour. Go feed the hamsters, make coffee, take a shower and your SC oats are done. Sweeten it if you wish or add milk powder or chia seeds, fruits etc.
How about rolled oats and instant oats? I wouldn’t bother. I would just save those to make oatmeal cookies one day.