Soaking Oats
cookie8
10 years ago
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grainlady_ks
10 years agolast modified: 9 years agocookie8
10 years agolast modified: 9 years agoRelated Discussions
How do you like your oatmeal?
Comments (36)Usually with just brown sugar and raisins or dates. And I like either old fashion oatmeal or McCann's Steel Cut Irish Oats cooked overnight in the slow cooker. But our favorite way is Oatmeal Pancakes. Looking at the recipe makes me want to make a batch right now. You do need to use buttermilk, just doesn't taste right with regular milk. Oatmeal Pancakes 3/4 cup quick-cooking oats 1 1/2 cups plus 2 tablespoons well-shaken buttermilk, divided 3/4 cup whole-wheat flour 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon cinnamon 1/8 teaspoon grated nutmeg 1/2 teaspoon salt 1 large egg, lightly beaten 2 tablespoons unsalted butter, melted 1 tablespoon packed brown sugar Soak oats in 3/4 cup buttermilk 10 minutes. Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl. Stir egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined. Heat a griddle over medium heat until hot and lightly brush with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.) I also have a good recipe for Oatmeal bread. Great for PB & J sandwiches. Clare...See MoreOatmeat report back
Comments (30)The method I used in the original post about oatmeal - the recipe for "Overnight Oatmeal" - isn't cooked in a pan at ALL, and that's one of the chief reasons I like this method. You can enjoy the oatmeal cold (which actually wasn't bad at all, just a bit on the chewy side), warmed, or cooked by-the-bowl in the microwave to the texture desired (I like 1-minute on high, stir, cook an additional 30-seconds), so it should make everyone happy, especially the person who usually has to clean the pan ;-). I also love the coarsely-chopped almonds in this recipe (for the added protein), but they could easily be left out. As already mentioned, overnight soaking speeds up cooking, just as chopping (steel-cut oats) and flaking whole oat groats speeds up cooking. With commercial oatmeal, the oat groat has been steamed (tempered), then flattened, which also shortens the cooking time. Quick oats have been processed the same, except the grain has been cut into 2-3 parts to help it cook even quicker. You can cook whole oat groats and make oatmeal, it just takes nearly forever.... Years ago (before the advent of Quick Oats and Instant Oatmeal), overnight soaking was included in the recipe on the oatmeal box. Ye old traditional methods for making oatmeal included the overnight soaking method. In Scotland it was the custom to soak the whole oat groats overnight and prepare it in large batches. Then they would pour the cooked cereal into a drawer in the kitchen hutch or dresser. Squares of congealed oatmeal could then be cut out as needed and reheated by adding a little water - the original "instant" oatmeal. This process allowed the oatmeal to ferment a second time (the overnight soak was the first time it was allowed to ferment). I make a traditional Scottish scone called "Oat Farls" and the old-fashioned oats are soaked in buttermilk overnight before making the scones. Once again, incorporating an overnight soak and lacto-fermentation. Oats also contain higher levels of phytates than almost any other grain. The phytates are contained in the bran and can have a "cheleating or detoxifying effect". This is why during the oat bran fad, people who frequently consumed large amounts of oat bran without the benefits of soaking had mineral losses, allergies develop and often had problems with their intestinal tract. By soaking oat products, especially if you add an acid ingredient (lemon juice or vinegar) or do a lacto-fermentation by adding a small amount of whey/yogurt/kefir/buttermilk to the mixture, the enzymes, lactobacilli and other helpful organisms break down and neutralize phytic acid. The end result from this additional step is the oats cook quicker, are easier to digest, and have more available nutrition. -Grainlady...See MoreBuckwheat flour after I soak the buckwheat
Comments (4)For buckwheat flour, I generally sprout buckwheat groats to increase the nutrition first (see link below), and dehydrate it until crispy dry (between 115-125-degrees F) for 4-6 hours. When you finish dehydrating them, cool completely to room temperature BEFORE placing in a container (I use a glass canning jar). Don't allow it to sit much beyond the time it takes to cool to room temperature or it can rehydrate (reabsorb) moisture in the air, especially if you live where there is a lot of humidity. When you place warm dried groats in a glass container without allowing them to cool completely first, the warmth will cause moisture in the jar to form (condensation), which can cause the grain to mold during storage. After foods are dehydrated, including buckwheat groats, you need to "condition" it. Most people skip this step and then they wonder why their food molds.......? Conditioning is the process used to equalize (evenly distribute) any moisture left in the food after drying. Fill a container about 2/3 full and cover with an air-tight lid. Shake the container daily (or open and stir it), and check to see if there is any condensation on the jar or the underside of the lid. For buckwheat groats, conditioning will only take a few days and is perfectly safe to use immediately after you have cooled it. If you see any condensation the first day or two, it wasn't sufficiently dried - place the food back in the dehydrator to finish drying, then recondition once again. I store whole groats and mill it when I need buckwheat flour, which can be done in a coffee/spice mill for small amounts, or a regular grain mill for large amounts. If you don't have either of these, you can crush the grain in a plastic bag with a rolling pin. It crushes very easily Since you are adding them to a mixture in a Vitamix, you wouldn't need to powder it first, the mixer will take care of that. Dehydrated buckwheat groats are very easy to crush. I'm not exactly sure why you are using buckwheat groats as replacement for whole nuts - the protein perhaps? You could add almond flour if you don't want whole nuts. You could also add cooked, or sprouted and dehydrated, lentils for a vegetable protein source. And another good source of protein is Great Lakes Gelatin (Collagen Hydrolystate - in the green box - it DOESN'T gel and can be added to hot or cold beverages). -Grainlady Here is a link that might be useful: Nouveau Raw...See MoreOvernight oatmeal questions...
Comments (23)You can precook steel cut oats the night before. Use a ratio of 1 part steel cut oats to 4 parts water, plus a pinch of salt. Bring the mixture to a heavy boil on the stovetop. Cover, turn off heat, and leave on the stovetop overnight. In the morning, give it a stir and reheat on the stovetop or spoon into individual bowls and microwave. I know some will have an issue with leaving the oatmeal unrefrigerated overnight, but I have been doing this for years and am unscathed....See MoreCA Kate z9
10 years agolast modified: 9 years agograinlady_ks
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10 years agolast modified: 9 years agoemorems0
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10 years agolast modified: 9 years agograinlady_ks
10 years agolast modified: 9 years ago
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