Oats are an excellent source of protein, vitamins, and minerals such as iron and calcium. Both old-fashioned and quick oats have the same nutritional benefits: no preservatives, artificial ingredients, salt or sugar.
Before oats are hulled, they are dried and toasted. Drying keeps them fresh-tasting longer and toasting gives them a nutty flavor. A few oats get over toasted and darken during the process. Next, the hulls are removed, leaving the oat groat. The groats are left whole for old-fashioned or cut into smaller pieces for quick oats. Instant oatmeal is cut into even smaller pieces and processed so no cooking is needed - just boiling water. The groats are steamed to soften, then rolled or "flaked" into desired thickness. The oats are then cooled and screened for consistent quality.
A flavorful breakfast cereal, they are also a popular addition to cookies, meatloaf, and other foods. Sore at room temperature or below.
Recipes using rolled oats are posted on my recipe blog - My Recipes and Menus.
NOTE: My Recipes and Menus is up to date! I have recipes up for all the things covered so far in the Food Storage Series (Wheat, Whole Wheat Flour, White Flour, Rice, and Rolled Oats.) Come check it out!!!!!! I will also be posting some canning recipes soon (strawberry jam, pickles, spaghetti sauce) as well as my seasonal recipes as I get to them.
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