DOCSLIB.ORG

Oat Basics

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Oat Basics Give Your Family More of the Good Stuff! $hop and $ave Oat Basics d source o a goo f solub tore Wel < Compare package sizes for are le fi S l ats reat for hea be the lowest cost per ounce. O h is g rt he r hic alth aste Less < Bulk oats may cost less than w . W packaged oats. Store oats in tightly covered < containers to keep out Oats should smell faintly moisture and insects. sweet or have no aroma. Avoid I Keep In a cool, dark, dry oats that have a musty or oily cupboard. Quality is best scent. when used in 3 to 6 months. I When well packaged and stored in the freezer, they can last up to a year. Types of Oats Whole Oat grains are called Instant Oatmeal – pre-cooked Scottish Oats – the groats are groats. oat pieces have been dried and ground and broken into small Rolled Oats (Old rolled into thinner, smaller bits. They have a creamy Fashioned) – flakes. Just add hot water to porridge consistency when Whole oat prepare; can be very soft. cooked. groats are Steel Cut (Irish oats) – Oat Bran – the outer coating of steamed and whole oat groats the oat grain; very high in fiber. rolled into flakes. cut into 2 to 3 Oat Flour – A whole-grain flour Cooking time is about 5 minutes. small pieces that can be used in baking or Quick Oats – the groats are cut by steel blades. thickening. into pieces before being Cooking time is steamed longer and about 20 to 30 minutes. They rolled thinner than will have a chewy texture. May regular rolled oats. also be available as quick Cooking time is cooking (3 minutes). about 1 minute. This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. ©2016 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer. Cooking with Oats Cranberry Oatmeal Balls Ingredients: 1 cup quick-cooking oats ⅓ cup almonds, chopped ⅓ cup reduced-fat peanut butter ¼ cup honey Savory Oatmeal ⅓ cup dried cranberries Ingredients: Directions: ½ cup non-fat or 1% milk 1. In a medium bowl combine all 1½cups reduced-sodium chicken broth ingredients until well mixed. ½ cup steel cut oats 2. Form oat mixture into 18 balls about 1 ⅓ cup reduced-fat cheddar cheese, inch wide. shredded 3. Place balls on a cookie sheet. Refrigerate ¼ cup green onion, diced Visit for 30 minutes. ½ cup tomatoes, diced FoodHero.org Notes: Directions: for more < Honey is not recommended for children oat recipes 1. Combine milk and broth in a medium under 1 year old. saucepan over high heat. Heat until < To avoid sticky fingers, keep the oat balls mixture starts to boil. cool until ready to eat. 2. Stir in oats and reduce heat to a simmer. Makes 18 one-inch balls Cook for 25 to 30 minutes, stirring Prep time: 10 to 15 minutes plus 30 occasionally, until liquid is absorbed. Oats minutes chilling should be tender and cooked through. 3. Stir in cheese and green onion. Top with tomatoes. 4. Refrigerate leftovers within 2 hours. Makes 2 ½ cups Prep time: 15 minutes Cook time: 25 to 30 minutes When kids help make healthy Quick Fix food, they are more likely to try it. < Serve hot oatmeal with fruit – fresh, Show kids how to: dried, frozen or canned. < wash veggies under cool running water < Add quick or rolled oats to a meatloaf < measure liquid ingredients recipe. < cut green onions with kitchen scissors < Make overnight oatmeal in the < grate cheese refrigerator; just add milk or yogurt and top with fruit..
Load more

Recommended publications
  • Oatmeal with Apples and Maple Syrup
    Oatmeal with Apples and Maple Syrup This easy, inventive hot-cereal recipe will be a new reason to rise and shine! Ingredients: 1 cup (250 ml) steel cut oats, rinsed 1 granny smith apple, peeled, diced 2 1/2 - 3 cups (625-750 ml) water 1 tbsp (15 ml) brown sugar 1/4 tsp (1.5 ml) cinnamon A dash of nutmeg A pinch of salt Maple syrup Milk Directions: 1. Combine all of the ingredients except the milk and maple syrup in the multi cooker pan and mix thoroughly. 2. Select the Porridge setting, close the lid and press Start. 3. To serve, place a scoop of oatmeal in a bowl, pour the milk over top, sweeten to taste with additional syrup or brown sugar. Makes 3-4 servings. Quick Tip: This recipe uses steel cut oats. Large flake rolled oats, quick oats and minute oats would not be recommended. Although steel cut oats require longer cooking times, it is the most natural form of this cereal retaining much more of its nutritional benefits. For the fast paced lifestyle when breakfast is a quick bite, use the Preset timer on the multi cooker. Let the machine do the work while you sleep and just set the timer for your breakfast time and enjoy freshly cooked hot oatmeal! A Few Other Ways: 1. Omit the apples and top with fresh sliced bananas, coconut milk and walnuts 2. Omit the apples and top with Greek yogurt and berries 3. Omit the apples and top with sliced peaches, almond milk and a sprinkle of cocoa powder 4.
    [Show full text]
  • The U.S. Oats Industry (AER-573)
    C. in îtates U-- '^— ^ nentof >^^ Agriculture The U.S. Economic Research Service Oats Industry Agricultural EcofKmriic Report Linwood A. Hoffman Number 573 Janet Livezey Additional copies of this report... can be purchased from the Superintendent of Documents, U.S. Government Printing Office, Washington, DC 20402. Ask for The U.S. Oats Industry (AER-573). Write to the above address for price and ordering instructioas. For faster service, call the GPO order desk at 202-783-3238 and charge your purchase to your Visa, MasterCard, Choice, or GPO Deposit Account. A 25-percent bulk discount is available on orders of 100 or more copies shipped to a single address. Please add 25 percent extra for postage for shipments to foreign addresses. Microfiche copies (Í6.50 for each report plus Í3 for processing) can be purchased from the order desk. National Technical Information Service, 5285 Port Royal Road, Springfield, VA 22161. Enclose check or money order, payable to NTIS. For faster service, call NTIS at 703-487-4650 and charge your purchase to your Visa, MasterCard, American Express, or NTIS Deposit Account. NTIS will ship rush orders within 24 hours for an extra Í10; charge your rush order by calling 800-336-4700. The Economic Research Service has no copies for free mailing. The U.S. OATS INDUSTRY, by Linwood A. Hoffman and Janet Livezey. Commodity Economics Division, Economic Research Service, U.S. Department of Agriculture. Agricultural Economic Report No. 573. ABSTRACT U.S. farmers produced about 16 percent of the total world oats production during 1980-85, down from more than 29 percent during 1960-64 when the United States was the largest producer.
    [Show full text]
  • Plant-Based Recipes
    A collection of 100% PLANT-BASED RECIPES Breakfasts and smoothies p.02 Starters p.05 Mains p.06 Sweet treats p.12 Break- fasts and smooth- ies: Overnight Oats with Shiro Miso serves 1 The miso gives these oats their pleasant ‘umami’ taste (the ‘new’ fifth taste sensation). If you need to eat breakfast away from home, make this in an empty jam jar, and give your taste buds a treat! Nutrition Information: (Approximate nutrition information per serving with fresh fruit/ berries, nuts and maple syrup) Energy (kcals) 349 Fat (g) 12.6 Saturates (g) 1.3 Carbs (g) 47.1 Sugar (g) 5.5 Fibre (g) 6.7 Protein (g) 8.5 INGREDIENTS: METHOD: ½ cup (45 g) of porridge oats ¾ cup (180 mls) of Oatly Oat Drink 1. Mix all of the ingredients except the (preferably Whole/Barista Edition) topping in a bowl (or jam jar), cover and ½ tbsp white Shiro Miso paste leave in ‘fridge for at least 3 hours, but ideally overnight. Topping - your choice from maple 2. Remove from the ‘fridge and, if you syrup, fresh fruit/berries and wish, add more oat drink, until you get roasted nuts the desired consistency. 3. Top with your chosen toppings and enjoy! 02 Avocado & Strawberry smoothie INGREDIENTS: serves 2 This creamy smoothie is quick to make 300 ml Oatly Oat Drink and refreshing at any time of day. 150 g frozen strawberries ½ ripe avocado, peeled Nutrition Information: Juice of ½ lemon (Approximate nutrition information per serving) 1 tbsp maple or agave syrup 2 tsp chia seeds Energy (kcals) 182 Fat (g) 7.8 Saturates (g) 1.1 Carbs (g) 23.9 METHOD: Sugar (g) 13.6 Fibre (g) 4.9 1.
    [Show full text]
  • Torrefaction of Oat Straw to Use As Solid Biofuel, an Additive to Organic Fertilizers for Agriculture Purposes and Activated Carbon – TGA Analysis, Kinetics
    E3S Web of Conferences 154, 02004 (2020) https://doi.org/10.1051/e3sconf/202015402004 ICoRES 2019 Torrefaction of oat straw to use as solid biofuel, an additive to organic fertilizers for agriculture purposes and activated carbon – TGA analysis, kinetics Szymon Szufa1, Maciej Dzikuć2 ,Łukasz Adrian3, Piotr Piersa4, Zdzisława Romanowska- Duda5, Wiktoria Lewandowska 6, Marta Marcza7, Artur Błaszczuk8, Arkadiusz Piwowar9 1 Lodz University of Technology, Faculty of Process and Environmental Engineering, Wolczanska 213, 90-924 Lodz,, Poland, [email protected] 2 University of Zielona Góra, Faculty of Economics and Management, ul. Licealna 9, 65-246 Zielona Góra, Poland, [email protected] 3 University of Kardynal Stefan Wyszyński, Faculty of Biology and Environmental Science, Dewajtis 5, 01-815 Warszawa, Poland, [email protected] 4 Lodz University of Technology, Faculty of Process and Environmental Engineering, Wolczanska 213, 90-924 Lodz,, Poland, [email protected] 5 Laboratory of Plant Ecophysiology, Faculty of Biology and Environmental Protection, University of Lodz, Banacha str. 12/16, 90-131 Łódź, Poland, [email protected] 6 University of Lodz, Chemical Faculty, Tamka 13, 91-403 Łódź, Poland, [email protected] 7 AGH University of Science and Technology, Faculty of Energy and Fuels, al. Mickiewicza 30, 30- 059 Krakow, Poland, [email protected] 8 Czestochowa University of Technology, Institute of Advanced Energy Technologies, Dabrowskiego 73, 42-200, Czestochowa, Poland, [email protected] 9 Wroclaw University of Economics, Faculty of Engineering and Economics, Komandorska 118/120 , 53-345 Wrocław, Poland, [email protected] Abstract.
    [Show full text]
  • Peanut Butter Dark Chocolate Oatmeal Cookies
    Peanut Butter Dark Chocolate Oatmeal Cookies *Fair warning, these cookies are soft and chewy. If you like a crisper cookie, bake them a little longer.* Preheat oven to 350 degrees F. ½ C butter, softened ½ C. peanut butter 4 Tbsp. all-purpose powdered egg mix + ½ C. water (or 2 large eggs) 1 C brown sugar ½ C. granulated sugar 1 Tsp. vanilla extract ½ Tsp. salt 1 Tsp. baking soda 1 3/4 C. flour 1 box (10 packages) of Sally’s Dark Chocolate Oatmeal (or 3 C. rolled oats, ½ C. cocoa powder, ½ c. mini chocolate chips* and increase granulated sugar to 1 c.) With an electric mixer on medium speed (or by hand) cream together softened butter, peanut butter and sugars until light and fluffy. Add vanilla, salt and baking soda and mix until combined. Add powdered egg mixture ½ at a time, beating after each addition until mixture is thoroughly combined. Add flour in 1/3-1/2 C. at a time, blending after each addition. By hand, stir in oatmeal cereal 1 cup at a time. Blend until oat mixture is just combined after each addition. *If not using cereal packages, combine cocoa, oats and chocolate chips in a separate bowl and mix together to distribute cocoa evenly throughout the oats, then add the oatmeal mixture to batter 1 cup at a time as above. Drop walnut size balls from spoon onto a greased or parchment paper lined baking sheet. The cookie balls should be about 2” apart. Bake at 350 degrees F. for 12-15 minutes, until cookies are golden around the edges.
    [Show full text]
  • Expanding the Production of Oats and Small Grains in Iowa and Minnesota Prepared by the Sustainable Food Lab and Practical Farmers of Iowa 4/27/15
    Expanding the production of oats and small grains in Iowa and Minnesota Prepared by the Sustainable Food Lab and Practical Farmers of Iowa 4/27/15 Introduction Iowa is ranked 1st in the nation in corn and soybean production and Minnesota is ranked 4th in corn and 3rd in soybean production. Corn and soybeans are by far the most dominant crops in these landscapes, farmed by some of the most sophisticated farmers on some of the best soils in the world. The system optimizes for production of corn and soybeans to the exclusion of almost all other crops. The productivity of these systems and the infrastructure (support services, product development, and policy) that has grown to support these systems have been designed for efficiency in the production of these crops at the exclusion of diversity. While the system itself is a marvel, the loss of farming with a third or fourth crop in rotation has resulted in unintended consequences, including insufficient crop diversity to enhance soil quality, and a decline in the supply of small grains (oats, wheat, rye, barley) in a region that is home to some of the largest processors of small grains in the country. Commercial Rationale Supply Oats, once one the most popular crops grown in the Upper Midwest, have been declining in production for years as a system and markets have been developed to optimize the production of corn and soybeans. U.S. farmers planted 3.03 million acres of oats in 2014, down from 23.3 million in 1968. Growing corn and soy instead of oats is also contributing to a decline in oat production in Canada, one of the world’s largest net exporters of oats, and a key source of supply for the US.
    [Show full text]
  • Meal Plan | 2060 Crossroads Blvd, Waterloo, IA 50702 | (319) 234-7621 1 MEAL PLAN MEAL 1 - Egg Beaters, Whole Wheat English Muffin WEEK 1
    MEAL 1 - Egg beaters, 1 piece of whole wheat toast MEAL 2 - Apple and 1 piece of string cheese MONDAY MEAL MEAL 3 - BLT Ingredients: 2 slices of turkey bacon, 2 slices tomato, 2 leaves lettuce, 1 whole wheat tortilla, fat-free mayo PLAN MEAL 4 - 1/4 cup hummus dip, carrots MEAL 5 - Grilled chicken breast, sweet potato, green beans WEEK 1 MEAL 6 - 3 slices of turkey, 1 orange MEAL 1 - 1 cup cherries, ¾ cup skim milk MEAL 2 - Banana, chocolate protein shake TUESDAY MEAL 3 - Cobb salad Ingredients: lettuce, egg whites of a hard boiled egg, chopped tomatoes, cooked skinless chicken breast, 1 tbsp shredded low fat cheese, fat free dressing MEAL 4 - Whole peach, 1/4 cup raw almonds MEAL 5 - Shrimp and rice stir Ingredients: 1 lb shrimp-peeled and deveined, 1-½ cups cooked brown rice, 2 cups broccoli, cooking oil spray, ½ tbsp garlic powder, ¼ cup low-sodium soy sauce 1. Remove the tails from the shrimp and cut the shrimp into bite size pieces. 2. Coat a nonstick skillet with cooking spray and heat the skillet. Add the shrimp and cook for 2 minutes. Remove the heat and set the shrimp aside. 3. Coat the skillet with cooking spray and heat the skillet. Add the rice and garlic powder and cook the 1 minute, stirring constantly. Add the broccoli and cook until it is bright green. Add the shrimp, soy sauce, and sesame seeds. Cook for 1 minute longer. Serves 2. MEAL 6 - 1 slice American cheese, apple slices MEAL 1 - Oatmeal, skim milk MEAL 2 - Berries, vanilla protein shake MEAL 3 - Subway turkey wrap WEDNESDAY Ingredients: turkey, lettuce, tomatoes,
    [Show full text]
  • Processing, Nutritional Composition and Health Benefits of Finger Millet
    a OSSN 0101-2061 (Print) Food Science and Technology OSSN 1678-457X (Dnline) DDO: https://doi.org/10.1590/fst.25017 Processing, nutritional composition and health benefits of finger millet in sub-saharan Africa Shonisani Eugenia RAMASHOA1*, Tonna Ashim ANYASO1, Eastonce Tend GWATA2, Stephen MEDDDWS-TAYLDR3, Afam Osrael Dbiefuna JODEANO1 Abstract Finger millet (Eleusine coracana) also known as tamba, is a staple cereal grain in some parts of the world with low income population. The grain is characterized by variations in colour (brown, white and light brown cultivars); high concentration of carbohydrates, dietary fibre, phytochemicals and essential amino acids; presence of essential minerals; as well as a gluten-free status. Finger millet (FM) in terms of nutritional composition, ranks higher than other cereal grains, though the grain is extremely neglected and widely underutilized. Nutritional configuration of FM contributes to reduced risk of diabetes mellitus, high blood pressure and gastro-intestinal tract disorder when absorbed in the body. Utilization of the grain therefore involves traditional and other processing methods such as soaking, malting, cooking, fermentation, popping and radiation. These processes are utilised to improve the dietetic and sensory properties of FM and equally assist in the reduction of anti-nutritional and inhibitory activities of phenols, phytic acids and tannins. However, with little research and innovation on FM as compared to conventional cereals, there is the need for further studies on processing methods, nutritional composition, health benefits and valorization with a view to commercialization of FM grains. Keywords: finger millet; nutritional composition; gluten-free; antioxidant properties; traditional processing; value-added products. Practical Application: Effects of processing on nutritional composition, health benefits and valorization of finger millet grains.
    [Show full text]
  • NUTRITION FACTS Maintain USDA Foods, Please Visit the FDD Web Site
    OATS, WHOLE GRAIN, ROLLED, DRY Date: October 2012 PRODUCT DESCRIPTION NUTRITION INFORMATION Rolled oats are a whole grain dry cereal ½ cup of cooked rolled oats counts as 1 with no added vitamins and minerals. It ounce from the MyPlate.gov Grain Group. needs to be cooked before eating. For a 2,000-calorie diet, the daily recommendation is about 6 ounces. STORAGE Store unopened bags of oats in a cool, OTHER RESOURCES clean, dry place. www.nutrition.gov After opening, keep package tightly www.choosemyplate.gov closed. www.fns.usda.gov/fdd/ Look at the “Best if used by” or “Best by” date on the package. For further guidance on how to store and NUTRITION FACTS maintain USDA Foods, please visit the FDD Web site. Serving size: ½ cup (117g) rolled oats, cooked in water Amount Per Serving PREPARATION/COOKING Calories 80 Calories from Fat 15 Bring ½ cup water to a boil. Stir in ½ cup oats. % Daily Value* Cook 5 minutes. Total Fat 1.5g 3% Saturated Fat 0g 0% USES AND TIPS Trans Fat 0g Cook rolled oats with chopped fruit and low-fat or nonfat milk instead of water Cholesterol 0mg 0% for a filling breakfast. Sodium 5mg 0% Rolled oats can be used in a variety of baked dishes such as cookies, Total Carbohydrate 14g 5% muffins, breads, and desserts. Dietary Fiber 2g 8% Rolled oats can be used in place of Sugars 0g bread crumbs in meatloaf, or in chicken and fish patties. Protein 3g Vitamin A 0% Vitamin C 0% Calcium 2% Iron 6% *Percent Daily Values are based on a 2,000 calorie diet.
    [Show full text]
  • Ornamental Grasses for Kentucky Landscapes Lenore J
    HO-79 Ornamental Grasses for Kentucky Landscapes Lenore J. Nash, Mary L. Witt, Linda Tapp, and A. J. Powell Jr. any ornamental grasses are available for use in resi- Grasses can be purchased in containers or bare-root Mdential and commercial landscapes and gardens. This (without soil). If you purchase plants from a mail-order publication will help you select grasses that fit different nursery, they will be shipped bare-root. Some plants may landscape needs and grasses that are hardy in Kentucky not bloom until the second season, so buying a larger plant (USDA Zone 6). Grasses are selected for their attractive foli- with an established root system is a good idea if you want age, distinctive form, and/or showy flowers and seedheads. landscape value the first year. If you order from a mail- All but one of the grasses mentioned in this publication are order nursery, plants will be shipped in spring with limited perennial types (see Glossary). shipping in summer and fall. Grasses can be used as ground covers, specimen plants, in or near water, perennial borders, rock gardens, or natu- Planting ralized areas. Annual grasses and many perennial grasses When: The best time to plant grasses is spring, so they have attractive flowers and seedheads and are suitable for will be established by the time hot summer months arrive. fresh and dried arrangements. Container-grown grasses can be planted during the sum- mer as long as adequate moisture is supplied. Cool-season Selecting and Buying grasses can be planted in early fall, but plenty of mulch Select a grass that is right for your climate.
    [Show full text]
  • World Demand, Future Risk and Where Food Use Is Going Global Food Demand
    World Demand, future risk and where food use is going Global Food Demand • To meet global food demand in 2050, agricultural production must be 60 percent higher by weight than in 2005. Alexandratos and Bruinsma, 2012 Global Food Demand • Increases in food demand are due to: – population growth, – changes in diets, – higher incomes – and urbanization Global Food Demand • Global agricultural production for commodities in major commodities is projected to grow at 1.5% annually, on average, compared to 2.1% in the previous decade. • Overall demand for agricultural products (including food, feed, fibre and biofuels) is expected to increase 1.1 percent per year from 2005/07 to 2050, down from 2.2 percent per year in the past four decades. Cereals and Oilseed Increases – World cereals production must increase by 940 million tonnes to reach 3 billion tonnes; – meat production must increase by 196 million tonnes to reach 455 million tonnes; – and oilseed crops by must increase by 133 million tonnes to reach 282 million tonnes. Canada Share of Global Food Demand If the increases are realized – Canadian cereals production would need to increase 28.2 MMT by 2050; – Canadian oilseed production by 5.87 MMT Population • The world population, is forecasted to increase 32% Population • Asia will remain the world’s most populous region in the 21st century, but Africa will gain ground • The world population is expected to rise throughout the 21st century, although this growth is projected to decelerate markedly in 2050 to 2100. Dietary Change • Sugar, fat, and animal product consumption are increasing in almost all regions of the world Dietary Change • Food consumption is increasing on a global scale—from 2,250 calories per person per day in 1961 to 2,750 calories in 2007 to a projected 3,070 calories by 2050 • Despite increased consumption, South Asia and sub-Saharan Africa will continue to have the lowest daily food caloric intake per capita.
    [Show full text]
  • Mississippi Wheat and Oat Variety Trials 2019
    MISSISSIPPI WHEAT & OAT VARIETY TRIALS, 2019 Information Bulletin 540 • August 2019 MISSISSIPPI’S OFFICIAL VARIETY TRIALS TECHNICAL ADVISORY COMMITTEE Erick Larson, Chairman Keith Daniels MSU Extension Service Superintendent Grain Crops Specialist MAFES Research Centers Plant and Soil Sciences Mississippi State University Mississippi State University Darrin Dodds Tom Allen Department Head Plant Pathologist Plant and Soil Sciences Delta Research and Extension Center Mississippi State University Stoneville, Mississippi Josh White John Blanton Manager, Forage Variety Testing Interim Associate Director, MAFES Plant and Soil Sciences Mississippi State University Mississippi State University Wes Burger Associate Director, MAFES Mississippi State University NOTICE TO USER This Mississippi Agricultural and Forestry Experiment Station Information Bulletin is a summary of research conducted at locations shown on the map on the second page. It is intended for the use of colleagues, cooperators, and sponsors. The interpretation of data presented herein may change after additional experimentation. Information included herein is not to be construed either as a recommendation for use or as an endorsement of a specific variety or product by Mississippi State University or the Mississippi Agricultural and Forestry Experiment Station. This report contains data generated as part of the Mississippi Agricultural and Forestry Experiment Station research program. Joint sponsorship by the organizations listed on pages 4-5 is gratefully acknowledged. Trade names
    [Show full text]