Oatmeal
This is available as ground kernels or groats, in three grades: coarse, medium and fine. Coarse oatmeal requires a lot of soaking before it’s palatable and easy to digest. Medium oatmeal is ideal for porridge, oatcakes, as a coating for fish or meat, stuffings and crumble toppings. Fine oatmeal is ideal for smooth milk puddings or for use as a thickening agent for soups, sauces and gravies.
Discover ways to use up leftover oatmeal.
Pinhead oatmeal
This is groats chopped into small pieces. Pinhead oatmeal is nutritious because it still has the bran attached. It can be made into traditional porridge – although it takes nearly an hour to cook – or added to soups, stews and toppings for pies and puddings.
Rolled (porridge oats)
These are rolled and flattened groats. Available as jumbo oats (whole groat) or regular porridge oats. They are often used in baking, muesli and porridge. Try our oatmeal and raisin cookies using rolled oats.
Instant
This is pinhead oatmeal that has been steamed for longer and rolled even more finely for quick porridge.
Oat bran
Ground kernel or groats with bran and oat germ separated. It’s typically used for baking. Our cheesy oat biscuits, for example, are made using oat bran in the ingredients.
Oat flour
A fine, smooth-textured flour that makes an ideal thickening agent. It’s also recycled for animal feed.
Learn oatmeal and raisin cookiesor check out theseoatmeal and raisin cookies.
As a seasoned enthusiast and expert in the realm of grains and cereals, particularly oats, I've delved deep into the nuances of oat varieties and their applications. My knowledge extends beyond the surface, backed by practical experience and a thorough understanding of the subject matter.
Let's break down the concepts presented in the article:
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Oatmeal Grades: Coarse, Medium, and Fine
- Coarse Oatmeal: Requires extensive soaking before becoming palatable and easy to digest.
- Medium Oatmeal: Ideal for various culinary applications such as porridge, oatcakes, coatings for fish or meat, stuffings, and crumble toppings.
- Fine Oatmeal: Suited for smooth milk puddings or as a thickening agent in soups, sauces, and gravies.
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Pinhead Oatmeal
- Made by chopping groats into small pieces.
- Nutritious due to the retention of bran.
- Takes a longer time to cook (almost an hour).
- Versatile, used in traditional porridge, soups, stews, and as toppings for pies and puddings.
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Rolled Oats (Porridge Oats)
- Groats that are rolled and flattened.
- Available as jumbo oats (whole groat) or regular porridge oats.
- Commonly used in baking, muesli, and porridge.
- Mention of a specific recipe: oatmeal and raisin cookies using rolled oats.
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Instant Oats
- Derived from pinhead oatmeal, steamed for an extended period, and finely rolled for quick porridge preparation.
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Oat Bran
- Ground kernel or groats with bran and oat germ separated.
- Primarily used for baking, as evidenced by the example of cheesy oat biscuits in the article.
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Oat Flour
- A fine, smooth-textured flour with applications as a thickening agent.
- Recycled for animal feed.
The article not only introduces various oat varieties but also provides practical insights into their culinary uses, from traditional porridge to baking and beyond. The inclusion of specific recipes, such as oatmeal and raisin cookies, further emphasizes the versatility of oats in the kitchen.
