Marvelous Recipes

Most everyone knows the nutrition benefits of eating oats but I wonder how many of you know what is involved in their process. If interested, read on!

Cleaning
Cleaning is the first step in the processing of oats. This is done to remove stones, other grains, chaff, weeds, etc. from the raw oats. Even lightweight oats are removed by air aspirators and are used as fodder for animals. During this process, oats of various sizes are separated by different machines.

De-hulling and Heating
The cleaned raw oats are fed to a large machine, which throws the grains to an outer rubber ring. The impact of the collision of the grains with the ring, causes the separation of the hull from the kernel called groat. Then the hull is removed using air aspirators and is used as feed for livestock or to produce oat fiber. The resultant groats are further cleaned by the scouring machines.

Next step is heating of groats. Raw oats contain lipolytic enzymes, which break down the fat in the grain to free fatty acids, which in turn changes its flavor to rancid. In order to avoid this, cleaned groats are subjected to heating by dry heat radiators in a kiln. After heating to a temperature of 215 degree Fahrenheit, the steam produced by the heat inactivate the lipolytic enzymes. This process is unavoidable, because after de-hulling, the flavor of groats will change to rancid within four days, unless stabilized by the above said process. This treatment also gives a nutty flavor to the oats.

The next steps are the final processing ones. Each process gives a different edible product made of oats.

Sizing and Cutting
The groats are fed to sizing systems, where machines separate the groats as per their size. After separating the large groats, the small groats and the broken pieces are directed to the cutting system. Here the steel cut oats are made from the small groats and broken pieces. Sifters are used to sort out small and large pieces. Small pieces are called baby steel cut, while large pieces are referred to as large pieces. A mixture of both is termed as regular steel cut. In case of shortage of broken pieces, whole oats are cut into required sizes by steel blades.

Flaking
This process results in the production of oat flakes or rolled oats, depending upon the raw material used – groats or steel cut oats. This raw material is steamed and then passed to the rolling mill, which is usually, two large rolls spinning at the same speed in opposite direction. Large steel cut produces quick and thick quick rolled oats, whereas baby steel cut produces baby flakes. Whole groats produce old-fashioned types like regular, medium and thick-rolled oats. Before packaging, a bed dryer is employed to dry the flakes to 11% moisture.

Milling
The milling process involves two methods. One is oat bran milling and the other is whole flour milling. In the first method, oat groats are send through roll stands, which separates the bran from the flour. This process results in two products – oat bran and oat flour without bran.

The second method is used exclusively to produce oat flour from whole groats. Groats are fed to hammer mills, where it is converted into fine oat flour. The coarse flour, left behind after sifting is again fed to the hammer mill and this process continues.

Now you know the processing methods behind the various forms of edible oats available in the market. It is said that groats and steel cut varieties are more nutritious than the rolled ones, as they are not processed further. Oats are also considered a rich source of carbohydrates, proteins, vitamins, minerals and dietary fiber. So, including oats in your breakfast can definitely add to the nutrition value as well as positively impact your health.

Emily

These turned out delicious. They are very similar to an apple crisp but with the added decadence of rich creamy caramel. We enjoy these best served warm with a scoop of vanilla ice cream.

1-3/4 cups unsifted all-purpose flour
1 cup quick-cooking oats
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter
1 cup chopped walnuts
20 caramels, unwrapped
1 (14 ounce) can sweetened condensed milk
1 (21-ounce) can apple pie filling

1. Preheat oven to 375 degrees F.

2. In a large bowl, combine the flour, oats, brown sugar, baking soda and salt; cut in the butter until crumbly. Reserve 1-1/2 cups of the crumb mixture; press remainder on bottom of a 13×9-inch baking pan. Bake for 15 minutes.

3. Add the walnuts to the reserved crumb mixture. In a heavy saucepan, over low heat, melt the caramels with the sweetened condensed milk stirring until smooth. Spoon the apple filling over the prepared crust; top with the caramel mixture then the reserved crumb mixture. Bake for 20 minutes. Cool before cutting. Makes 10 to 12 servings.

Emily

The wholesome goodness of cholesterol-lowering oats in every delicious bite! We especially like these for breakfast!

1 cup oats (quick-cooking or old fashioned)
1 cup buttermilk
1 egg, beaten
1/2 cup brown sugar
1/4 cup vegetable or canola oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)

1. In a large mixer bowl, soak the oats in the buttermilk for 15 minutes. Stir in the egg, brown sugar, oil and vanilla extract.

2. In a small bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Add the nuts and raisins (if using); blend well. Stir flour mixture into the oat mixture just until moistened.

3. Fill greased or paper lined muffin cups 3/4 full. Bake at 400 degrees F. for 15 to 18 minutes. Cool in the pan 5 minutes; remove to wire rack. Makes 8 muffins.

TIP:

I like to make double or even triple recipes of these and freeze them for later use. I wrap each muffin individually in plastic wrap and place them in zip-lock freezer bags.

Emily

I made a batch of these for breakfast this morning and they were a big hit! All the goodness of whole wheat and oats in a mouth-watering, delicious muffin!

1 cup whole wheat flour
1 cup rolled oats, quick cooking or old-fashioned
2 teaspoons baking soda
1/2 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup raisins
1/2 cup flaked coconut
1/2 cup chopped nuts, (I used walnuts)
1 egg, beaten
1 cup milk
3 tablespoons olive or canola oil

1. In a large bowl, combine all the dry ingredients, including the raisins, coconut and chopped nuts.

2. Make a well in the center of the dry ingredients. Add the egg, milk and oil; blend only until moistened.

3. Fill greased muffin cups 1/2 full with mixture. Bake at 375 degrees F for 15 to 17 minutes. Makes 12 to 16 muffins.

Emily

Delicious cinnamon-apple filling in a buttery crumb crust makes this apple pie the perfect dessert for any occasion!

2-1/4 cups all-purpose flour
1 cup packed brown sugar
1/2 cup quick-cooking oats
3/4 cup butter or margarine, melted
2/3 cup sugar
3 tablespoons cornstarch
1-1/4 cups cold water
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 cups chopped peeled tart apples
1 teaspoon vanilla extract

1. In a large bowl, combine the flour, brown sugar, oats and melted butter or margarine until crumbly. Set aside 1 cup; press remaining crumb mixture into bottom and up the sides of an ungreased 9-inch pie plate; set aside.

2. In a large saucepan, combine the sugar, cornstarch, water, cinnamon and nutmeg until smooth. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in the apples and vanilla extract.

3. Pour apple mixture into the prepared crust; top with the reserved 1 cup crumb mixture. Bake at 350 degrees F for 40 to 45 minutes or until crust is golden brown. Cool on wire rack. Makes 8 servings.

Emily

If you’ve ever wondered what the difference is between old-fashioned and quick-cooking oats, maybe these facts will give you a little better understanding.

In processing oats, the hull is removed and they are cleaned, toasted and cleaned again.

Old-fashioned oats are steamed and flattened. It takes about 15 minutes for them to cook.

Quick-cooking oats are cut into two or three pieces before they are steamed and rolled. It takes about 5 minutes for them to cook.

They can both be used interchangeably in recipes. The old-fashioned oats will give your recipe a little more texture than the quick-cooking type.

Emily

These rich, creamy and delicious dessert bars are perfect for satisfying your family’s sweet tooth!

2 cups unsifted all-purpose flour
1-1/2 cups quick-cooking oats
3/4 cup + 1 tablespoon firmly packed brown sugar
1 cup butter or margarine, softened
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk*
1/4 cup lemon juice
2 tablespoons cornstarch
1 (16 oz) can whole berry cranberry sauce

1. In a large mixer bowl, combine the flour, oats, 3/4 cup of brown sugar and butter or margarine; mix until crumbly. Reserve 1-1/2 cups of crumb mixture; press remainder firmly on bottom of greased 13×9-inch baking dish. Bake at 350 degrees for 15 minutes.

2. In a small mixer bowl, beat cream cheese until light and fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice. Spread mixture evenly over prepared crust.

3. In a small bowl, combine remaining 1 tablespoon brown sugar and cornstarch; stir in cranberry sauce. Spoon mixture evenly over cheese layer. Top with the reserved crumb mixture. Bake at 350 degrees F for 40 minutes or until golden. Cool and chill. Store covered in refrigerator. Makes 24 to 36 bars.

* Do Not use evaporated milk!

Emily

A rich, chewy chocolate chip cookie for all the cookie lovers in your family! Believe me, they won’t last long!

1-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup butter or margarine, softened
1/2 cup vegetable shortening
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
2 large eggs
1-1/2 teaspoons vanilla extract
2 cups chocolate chips
2 cups quick-cooking oats
1 cup chopped walnuts or pecans

1. Sift together the flour, salt and baking soda; set aside. In a large mixing bowl, cream butter or margarine, shortening, brown sugar and granulated sugar. Beat in eggs and vanilla extract until mixture is creamy.

2. Add the dry ingredients a little at a time, beating well after each addition. Stir in the chocolate chips, oats and chopped nuts; blend well.

3. Drop by teaspoonfuls spaced 1/2-inch apart onto ungreased cookie sheet. Bake at 350 degrees F for 10 to 12 minutes. Cool on cookie sheet 5 minutes; remove to wire rack to cool completely. Store in a tightly covered container at room temperature. Makes 8 dozen cookies.

Emily