Old Fashioned Oatmeal Cake (2024)

FAQs

Are oatmeal cakes good for you? ›

As oatcakes are flour based, most of the calories they contain come from carbohydrates. Having said that, they're also a great source of fibre. One eight-inch oatcake contains 34g of carbohydrates and three-grams of fibre – meaning that one oat cake meets 12 percent of your daily fibre intake.

When it comes to the two types you probably already have in your kitchen—rolled oats and quick oats—you can use them in recipes interchangeably. If you need quick oats, but only have rolled oats, just pulse the rolled oats a few times in the blender to get the textural effect your recipe needs.

Here's a crib sheet... Old Fashioned: Also called rolled oats, old fashioned oats are flat and flakey. They absorb more water and cook faster than steel-cut oats — usually in about 5 minutes — and are the oat of choice for granola bars, cookies, and muffins.

Whether you're making them in the microwave or stove top, oats need a little time to soak up the liquid and bulk up. "Not cooking them long enough might get you dry unchewy oats that are not as palatable to enjoy," says Maggie Michalczyk, Chicago-based RDN and author of The Great Big Pumpkin Cookbook.

Oats Rule. As we have seen, oats are a superb food choice for blood sugar control. You can eat them as oat flakes (cold) or soak and cook them to make porridge. Oatcakes are the best 'bread' choice, for example, with your scrambled or boiled egg, or as a snack during the day with a high-protein spread such as hummus.

They are a rich source of soluble fibre which health experts say helps to fill you up and balance blood sugar levels, making oat based food low GI. They are also a source of insoluble fibre which is essential for healthy digestion.

High-sugar toppings like chocolate, syrup, and dried fruit

As Best points out, "some of the worst ingredients that are mistakenly added to healthy overnight oat recipes include chocolate sauce, sugar, syrup, and dried fruit."

OLD FASHIONED QUAKER OATS

Cook about 5 minutes over medium heat; stir occasionally.

Which is better for baking quick oats or old-fashioned oats? ›

Rolled oats are much chewier while quick oats are much creamier and smooth. The difference in texture might help you decide which type of oat you should use in a recipe. Rolled oats hold their shape well and give things a nice chew. This makes them perfect for baked goods and cookies.

It's usually safe to eat oats past the date on the package. But if they smell or look funky, toss them out and start from scratch. Store them in an airtight container away from heat and moisture, and use them up in recipes like overnight oats and oatmeal cookies.

All oats start out the same: as oat groats. The difference lies in how much they've been processed: old-fashioned oats have been steamed and flattened. They hold their shape and texture well, making them popular choices for cookies and baked goods.

Soaking not only softens the oats, but it also makes them more tender, quicker to cook, and easier to digest. In a side-by-side comparison, we found that unsoaked oats lacked that fluffy, creamy texture soaked oats provide.

A: Boil water first then add that oatmeal and cook for 5 minutes or till it tastes ready to eat. Or You could leave one cup of oatmeal in a jar and fill it with water and leave it overnight in a refrigerator. It will be good in the morning.

Simple tip #1: Make oatmeal with milk (or a non-dairy alternative) versus water. Not only does oatmeal made with water taste way less delicious, but you're also missing out on the extra protein staying power that milk will add to the breakfast. Water will also make the oats more gummy instead of creamy.

When you soak old-fashioned oats in oatmeal before cooking, they absorb the liquid and get a head-start on softening. When they cook, they take on an ultra-creamy, almost airy texture. I find pre-soaked oats are also easier to cook.