Cinnamon Toasted Oats Recipe - Whisking Mama (2024)

FAQs

What does toasting do to oats? ›

“When you toast your oats, you're actually preserving them a little,” Jullapat notes. Toasting dries the grains out, removing moisture that could eventually cause the oats to rot. That drying also changes the texture of the oats, making them a little chewier, though perhaps imperceptibly.

Whole oats are also rich in antioxidants which help lower blood pressure and inflammation. Toasted oats are great way to get a more heart healthy plant on your plate. Toasted oats are easy to make and you only need 3 ingredients.

Why You Should Toast Your Oats. On their own, raw oats don't have much flavor, but they do add texture (and plenty of whole grain goodness). But when you heat them up in a skillet, they will turn golden brown and develop toasty, nutty notes that can add complexity to the simplest recipes.

Step 1: Prepare a medium saucepan by placing it over medium-high heat. Next, add the oat bran and begin to whisk it continuously for 30 seconds to 1 minute until you smell it toasting. Step 2: Pour the toasted oat bran onto a plate and fill the saucepan with the water and salt, bringing it to a rolling boil.

While it is great to increase digestibility, cooking Oats or any other food or vegetable reduces nutrition of the food by about 25%. Water soluble vitamins (Vit C, B complex), fat soluble vitamins (Vit A, D, E, K) and minerals such as potassium, magnesium, sodium and calcium are often reduced during cooking.

Old-Fashioned Oats

These are the oat groats, which are the hulled kernels of the oat plant which have been dehusked and steamed. They are rolled flat into flakes under heavy rollers and then lightly toasted — sometimes called “rolled oats.”

Yes, you can safely eat raw oats in all forms (rolled oats, steel cut oats, instant oats).

In situ rumen degradability of processed oat was also evaluated. Decortication increased starch intake by 0.38 kg/d and reduced NDF intake by 0.91 kg/d. Toasting reduced ruminal AA digestibility and increased duodenal flow of CP by 0.41 kg/d.

Eat oatmeal. Research shows that a daily bowl of oatmeal can lower your levels of total cholesterol and artery-clogging bad cholesterol. (High cholesterol levels can be a contributing factor to heart disease.) Those oats can work pretty quickly, too, notes Czerwony.

Simply heat a skillet (nonstick or stainless steel works) over medium-high heat, toss in your raw oats, and toast them for several minutes. Stir frequently so they don't burn, and keep a close eye on their color—when they look slightly browned and are exuding an aromatic butterscotch-like scent, they're ready.

How do you eat toasted oats? ›

One of our favorite ways to enjoy these quick toasted oats is on top of yogurt with sliced fresh or frozen berries. Top a Strawberry & Yogurt Parfait with cinnamon-toasted oats instead of granola, sprinkle them on Mixed-Berry Frozen Yogurt Bark or try them on an Acai-Blueberry Smoothie Bowl.

Though raw oats are safe to eat, it's recommended to soak them in water, juice, milk, or a nondairy milk alternative to avoid some unwanted side effects. Eating dry raw oats could lead them to build up in your stomach or intestines, resulting in indigestion or constipation.

When you eat rolled oats, you consume the entire oat groat in flattened form. Oat bran, however, is made up of only the outer shell of the oat groat seed. So, although oat bran comes from the same process as oats, they're two entirely different ingredients.

When taken by mouth: Oat bran and whole oats are likely safe for most people when eaten in foods. Oats can cause gas and bloating. To minimize side effects, start with a low dose and increase slowly to the desired amount. Your body will get used to oat bran and the side effects will likely go away.

One to two tablespoons per day is fine, and in any case, no more than three tablespoons per day. Two tablespoons, or approximately 25 g, provide 4 g of total fiber , or 15% of our recommended daily allowance, including 2 g of beta-glucan fiber. If you're not used to it, start with small amounts.

This will add depth, complexity, and a rich caramel-like flavor to your oats without having to toss in any additional ingredients. The process is easy. Simply heat a skillet (nonstick or stainless steel works) over medium-high heat, toss in your raw oats, and toast them for several minutes.

Just as blooming spices in oil releases their natural flavors, toasting grains in oil brings out their savory nuttiness while also presenting an opportunity to infuse rice, noodles, farro, couscous, wheat berries, and similar starches with spices and aromatics.

Heating or cooking the oats reduces the phytic acid to some extent but it also kills off the phytase.

It'll make the oats extra rich and creamy and the texture will be more like freshly cooked oatmeal. I recommend adding the toppings once the oats are warmed. I like to add fresh fruit, nuts and seeds, and I get the best taste and texture by adding it on top.