Common oats, Avena sativa, is a species of cereal which is easy to grow in low nutrient and acidic soils, in temperate regions. Oats plants grow vigorously with many leafy shoots, allowing them to out-compete most weeds. Compared to other cereals they are relatively free from diseases.
Oats are naturally gluten free, but as they often grow intermingled with other grains (mainly wheat and barley), it becomes impossible to separate the grains during harvesting. This can result in other gluten containing grains to contaminate harvested oats. In cases where there is extreme gluten intolerance, only packaged oats that are certified “gluten free” should be used.
Oats are considered a super food as they are one of the most nutrient dense foods, however oats are indigestible to humans unless they have been processed to remove the outer husk.
Oats are widely grown as fodder for animals where they remain unprocessed as feed. Oats are commercially available as steel cut oats, rolled oats, oatmeal/flour and oat bran for human consumption.
Image from theecologist.org/2009/aug/25/know-your-oats-grow-your-own-grains website
This month, I am sharing one of my greater family’s favourites – another of my Granny Dix’s quick, delicious, golden oldie recipes – Crunchies! I have never found a man that can resist a really good crunchie, and this recipe has been requested from friends of mine who have emigrated all over the globe.
Grain Expectations: What’s in it for me?
Oats are a nutrient rich food commonly associated with lower blood cholesterol and
reduced risk of heart disease if consumed regularly.
Oats are made up of:
They also contain manganese, copper, B-vitamins, zinc, magnesium and phosphorous.
The soluble fibre in oats, beta-glucans is a gel like solution which aids in reducing blood glucose level and so helps regulate type 2 diabetes. This soluble fibre also aids in keeping good bacteria in our gut healthy.
Oatmeal: A Cereal Thriller
Harvested oats go through many stages of milling to produce products for human consumption:
- 1
Oats are cleaned to remove seeds of other plants, stones and other unwanted matter
- 2
Dehulling removes the indigestible bran leaving the seed or “groat”,
- 3
Heating the oats denatures enzymes in the seed to prevent them going sour/rancid.
- 4
The groats are dried to minimise risk of spoilage by bacteria and fungi.
- 5
The groats are cut, rolled or ground up, depending on the final product desired.
Commercially available versions of oats and their uses
Steel cut oats are used in wholegrain products. Rolled oats are commonly used to make porridge and can be included in breads and baked goods.
Instant oats are made from rolled oats that have been further processed to result in a short cooking time (resulting in a more mushy, porridge like texture) – this additional processing reduces the nutritional value of the oats.
You Oat to Try This!
This recipe really is a golden oldie! Quick and easy to make, these delicious teatime treats will be gobbled up by your family.
Oat Crunchies
Ingredients:
- 15 ml syrup
- 230g butter
- 5 ml bicarb
- 250 ml flour
- 500 ml oats
- 250 ml dessicated coconut
- 250 ml sugar
Oven 180⁰C Greased baking sheet (approx. 20 x 30 cm)
Method:
- Boil syrup and butter together in a pot. Add bicarb, stir until frothy.
- Measure the dry ingredients (flour, oats, coconut and sugar) into a large bowl.
- Pour the hot butter/syrup mixture over the dry ingredients (which are in the bowl) and stir well with a fork until mixture is damp through – make sure there are no unmixed clumps of dry mixture.
- Pour this mixture into a well greased baking sheet and compact well until a uniform thickness.
- Bake at 180⁰C for 10-15 minutes, on top shelf, until golden brown.
- Take the crunchies out of oven and leave to cool for about 10 minutes, then cut while hot into squares. Leave to cool completely in pan.
- Remove from the pan and store in airtight container.
