How to Make Oats

How to Make Oats.
If you don't have the type of oats called for in a specific recipe, you might be able to make the oats you need from a less-processed form. Since freshly processed oats have more nutrients and a stronger flavor, you may even prefer them over the store-bought variety.

Ingredients.
Rolled Oats from Whole Oats Makes 2 cups (500 ml).
2 cups (500 ml) whole oat groats.

Quick-Cooking Oats from Rolled Oats Makes 2 cups (500 ml).
2 cups (500 ml) rolled oats.

Oat Bran or Oat Flour Makes 1-1/2 cups (375 ml).
2 cups (500 ml) oats (quick-cooking, rolled, or whole groats).

Thick and Enhanced Instant Oatmeal Makes 1 serving.
1/4 cup (60 ml) rolled oats or quick-cooking oats.
1 Tbsp (15 ml) oat flour.
1/8 tsp (0.6 ml) table salt.
1/2 tsp (1.25 ml) sugar.
1 Tbsp (15 ml) powdered creamer (optional).
1 to 2 Tbsp (15 to 30 ml) raisins, dried cranberries, dried blueberries, or other dried fruits (optional).
1/4 cup (60 ml) 2% milk, skim milk, or water.

Method 1 Method One: Rolled Oats from Whole Oats.
1. Steady the machine. Attach the bottom of the roller to the edge of a kitchen counter or table using an appropriately sized vise clamp.
Many oat rollers are sold with a matching clamp for this purpose. The clamp should hold the machine down as you grind the oats, making it easier to operate as a result.
This step is especially important when using a manual oat roller, but many electric versions are heavy enough to remain steady even if you do not clamp them down.
2. Load the machine with oats. Place the oats directly into the hopper at the top of the machine.
Fill the hopper to the top edge, but avoid overfilling it beyond that point. If the hopper is too small to fit the entire portion of oats, work the oats through in separate batches.
3. Choose the setting. Many oat rollers have three settings. Switch settings as desired by turning the regulating knob on the side or back of the machine.
Turning the knob changes the distance between the machine's roller bars, thereby allowing the machine to crush the oats into different sizes.
Generally, the three settings include coarse grind, coarse flakes, and thinly rolled flakes.
Use the "rolled flake" setting for rolled oats that resemble modern store-bought varieties.
If you would prefer larger, old-fashioned rolled oats, use the "coarse flakes" setting.
Choosing the "coarse grind" setting will crush the grains instead of flaking them. The resulting meal will be smaller than the flakes and will generally cook faster, but it should not be used as flour.
4. Turn the crank. Insert the handle into the side of the machine, if necessary, then turn it clockwise to pass the loaded oats through the rollers and into the collection basin.
Whole oats are easy to crush, so turning the handle shouldn't require much strength.
If you use an electric version instead of a manual one, press the "On" button (or its equivalent) to pass the oats through the machine.
5. Collect the oats. Pull the collection basin out from the bottom of the machine. Turn it upside-down into a bowl or other container to collect the newly rolled oats.
Use clean hands to quickly sift through the rolled oats. Most moderate to high quality rollers will crush the oats evenly, but damaged or poor quality machines may produce inconsistent results.
If most or all of the oats are not ground as finely as you would like, you may wish to pass them through the machine again. If only a few grains appear unbroken or too large, however, it might be easiest to simply pick them out and discard them.
6. Use the rolled oats as desired. To enjoy the full benefits of freshly rolled oats, use them immediately or within several days. You can use them to make oatmeal or any other recipe calling for rolled oats.
Freshly rolled oats retain more of their nutrients and natural flavor. The nutritional benefits and taste will gradually decline in quality as the rolled oats remain in storage, though.
If you cannot use the rolled oats immediately, place them into an airtight, freezer-safe container or plastic freezer bag and store them in your freezer for several days to two weeks. Thaw the frozen grains before use.

Method 2 Quick-Cooking Oats from Rolled Oats.
1. Place the oats in a food processor. Pour the rolled oats into the bowl of a food processor. Gently shift the machine from side to side, distributing the oats into an even layer.
Use either freshly rolled oats or store-bought rolled oats for this process.
Keeping the oats in an even layer will make it easier for the blades to reach the separate oats at a consistent pace.
If you do not have a food processor, you could use a blender, instead.
2. Pulse well. Quickly pulse the oats four or five times, or until they appear coarsely chopped. Do not wait until the oats turn into powder.
Operate the machine in short bursts. Each burst should last no longer than one or two seconds.
You can still use the oats for oatmeal if you accidentally grind them down into powder, but the resulting consistency will be mushy instead of chunky.
3. Sift through the oats. Gently stir the oats with a spoon. If there are still large, pieces of oats in the bowl of the machine, pulse the batch again.
Before pulsing the oats again, make sure that the larger pieces are positioned directly next to the blades. Try to stir the smaller pieces further away from the blades to prevent them from breaking down into powder.
If you work in small batches, you may not need a second round of pulsing.
4. Use or store as needed. You can use these quick-cooking oats immediately or store them in an airtight container until needed.
If you're starting with freshly rolled oats, try to use these quick-cooking oats immediately since they will retain more flavor and nutrients.
If you're starting with store-bought rolled oats, you should be able to store these quick-cooking oats in an airtight container at room temperature or in your refrigerator. Mark the container with the expiration date indicated on the original container of rolled oats.

Method 3 Oat Bran or Oat Flour.
1. Choose the oats. To make oat flour, use rolled oats or quick-cooking oats. To make coarse oat bran, opt for whole oat groats.
Note that you should only use whole oats if you have a durable, high-powered blender. Only use hulled oat groats; do not use raw grains.
Whole oat groats can be used to create flour, as well, but they will be much more difficult to work with and will need a longer processing time.
2. Place the oats in a blender. Pour the oats into the blender, then shift the blender from side-to-side until the oats even out and settle between the blades.
If desired, you could use a food processor instead of a blender. Keep the oats in an even layer either way to ensure an even, consistent result.
3. Grind until powdery. Switch the blender onto an appropriate speed, then allow the oats to process until they turn into powder.
Use a medium to high speed when working with rolled or quick-cooking oats. If using whole oat groats, keep the machine on a high speed.
Pause the machine every 15 to 20 seconds. Stir the oats, directing larger pieces closer to the blades, and continue grinding as needed.
Stop processing the oats once they reach your desired consistency. Within one or two minutes, the oats should develop into a coarse to fine powder.
4. Use or store the finished product. You can use the oat flour or bran immediately, but if you don't need it yet, you can also store it at room temperature in an airtight container.
Coarse oat powder can be used as bran meal. Fine oat powder can be used as flour.
To retain the full nutritional value, use bran or flour made from fresh oats immediately.
When starting with store-bought rolled oats or quick oats, keep the finished product until the expiration date marked on the original container of oats.

Method 4 Thick and Enhanced Instant Oatmeal.
1. Combine the dry ingredients. Place the oats, oat flour, salt, sugar, powdered creamer, and dried fruit into a plastic bag. Seal the bag and shake it well to combine the ingredients.
If desired, you could prepare the dry mix ahead of time. Keep the oatmeal mixture in its sealed bag and store it at room temperature. Use it before the expiration date of the quickest-expiring ingredient.
If you plan to eat this oatmeal immediately, consider using freshly rolled oats or quick-cooking oats made from freshly rolled oats. The resulting oatmeal will have a deeper taste and more nutritional value.
The addition of oat flour will create thicker oatmeal. For thin oatmeal similar to the store-bought variety, you may omit this ingredient.
The powdered creamer and dried fruit are both optional.
Plain powdered creamer is better than powdered milk since it lasts longer.
Most dry berries can be used whole. Larger dried fruit should be chopped into 1/2 inch (1.25 cm) pieces or smaller before you add them to the bag.
2. Stir the dry mixture and milk together. Dump the dry oatmeal mixture into a microwave-safe serving bowl. Pour the milk into the bowl, as well, and stir until combined.
Milk creates creamier oatmeal, but if you want to cut calories, you could skip the milk and use an equivalent amount of water.
3. Microwave for 60 seconds. Place the uncovered bowl in your microwave and cook it on full power for approximately 60 seconds.
Note that low-powered microwaves may require a slightly longer cooking time.
Allow the hot oatmeal to rest in your microwave for roughly 15 to 30 seconds before removing it.
4. Enjoy. At this point, the oatmeal should be finished and ready to eat.

Things You'll Need.

Rolled Oats from Whole Oats : Oat roller/flaker/miller (manual or electric), Vise clamp, Table, Airtight container.

Quick-Cooking Oats from Rolled Oats : Food processor or blender, Spoon, Airtight container.

Oat Bran or Oat Flour : Blender or food processor, Spoon, Airtight container.

Thick and Enhanced Instant Oatmeal : Resealable plastic bag (sandwich size), Microwave-safe bowl, Spoon, Microwave.

April 02, 2020

How to Make Healthier Breakfasts Using Quinoa

How to Make Healthier Breakfasts Using Quinoa.

Quinoa quickly become a very popular and nutritious whole grain. It's available in nearly every grocery store and many people now have access to this great, gluten-free whole grain. Although quinoa is considered a "whole grain," it's actually a seed. It's classified as a grain because it cooks and is eaten like a grain (like rice or couscous). Quinoa in particular, is very high in protein, fiber and a variety of vitamins and minerals. In fact, it has about 5 g of fiber and 8 g of protein per cup. However, quinoa shouldn't only be eaten as a side dish at dinner. You can also use quinoa in your breakfast making it a very nutritious meal.

Method 1 Making Hot Quinoa Porridge for Breakfast.
1. Get out the right cooking equipment. Like oatmeal, quinoa can be made into a delicious and warm breakfast meal. You'll need to get out the right equipment to make warm quinoa porridge for breakfast.
Start by setting out a heavy-bottomed pot. While it is possible to microwave quinoa, cooking it on the stovetop like traditional oatmeal is done more commonly, particularly when you want to cook it to the consistency of porridge.
You will not need a pot with a lid to make quinoa porridge. You need to continually stir without the lid to get the proper consistency of this dish.
You'll also need to keep an eye on your quinoa and stir consistently as it cooks. Use a wooden spoon or spatula to keep it from sticking to the bottom of the pot.
2. Choose your mixing liquid. You'll need to choose what type of liquid you want to use to make your hot quinoa porridge. Depending on your diet, there are a variety of options to choose from.
Try regular milk. Whether you do skim or whole milk, adding milk to your warm quinoa can help make your porridge creamy and rich. Plus, it'll add a hit of calcium and protein.
If you don't want to use cow's milk, you can also do dairy substitutes. Try almond, soy or even rice milk if you'd like. They all work well in this recipe.
If you don't want to use any milk at all, you can also make your porridge with water. It won't add any creaminess to your porridge, but still gets it to the right consistency.
3. Whisk in spices and flavorings. Like oatmeal and other hot breakfast cereals, you can add a variety of different spices or flavorings to your quinoa porridge. Follow a recipe or consider adding your favorite flavors.
If you like you can add some extracts to your hot quinoa to add flavor. Try adding vanilla, almond or even coconut extract to your quinoa.
If you like a natural source of vanilla, consider cooking your quinoa with a split vanilla bean for flavor.
Spices like cinnamon, nutmeg, ginger or clove are also quite tasty in a warm quinoa porridge.
4. Add your sweetener. Quinoa is not naturally sweet. In fact, it can sometimes have a more savory or even slightly bitter flavor. If you're looking for a sweet porridge, you'll need to add a source of sweetness to your porridge.
If you want to add a natural sweetener that isn't as processed as white sugar, consider drizzling in some honey, agave syrup, molasses or maple syrup.
If you're watching your total calorie or sugar intake, you may opt for a no-calorie sweetener like sucralose or truvia.
You can also consider leaving out sweeteners altogether. If you make your porridge with milk and add spices or fruit, there might be enough natural sweetness for your tastes.
5. Consider balancing your quinoa breakfast with other toppings. Once your quinoa porridge is made, there are a lot of different toppings you can add on. Whether you like Chia seeds, nuts, dried fruit or fresh fruit, you can add an additional hit of nutrition with some toppings.
Try fresh fruit on your quinoa. You can add any type of fruit you'd like. Apples would go well with cinnamon and nutmeg or sliced peaches may go well with vanilla extract.
You can also add dried fruit to your porridge as well. It's little chewier and sometimes tart which can be a nice addition to your breakfast meal.
You can also add some healthy fats and protein by adding nuts to quinoa. Whether it's almonds, cashews or pistachios, these are other great toppings.

Method 2 Using Quinoa in Other Breakfast Recipes.
1. Make a quinoa granola. If you like a little crunch on your morning yogurt, consider making a quinoa granola. Using a high-protein grain like quinoa can boost the nutrition of a traditional granola recipe.
Start this recipe by preheating your oven to 350 degrees.
In a large bowl, mix together 1 cup of rolled oats, 1/2 cup uncooked quinoa, 2 cups of nuts, 1 tablespoon of honey and a pinch of salt. Stir to combine.
In the microwave, melt 3 1/2 tablespoons of coconut oil together with 1/4 cup of maple syrup. Stir frequently until the liquids are completely combined. Pour immediately over the dry ingredients.
Pour the granola onto a rimmed baking sheet and press into an even layer. Bake for about 30 minutes. Half way through the baking process, stir the granola to ensure even browning. Allow to cool thoroughly and serve at room temperature.
2. Add cooked quinoa to a breakfast burrito. For a Mexican spin on your breakfast, make breakfast burritos. Adding quinoa will provide an additional source of protein and fiber to your burrito.
Start by scrambling 1 egg over medium heat in a nonstick skillet. Once cooked, place in a small bowl.
Add in 1/3 cup of cooked quinoa and 1/4 cup of thawed chopped frozen or baby spinach to your scrambled egg along with a generous sprinkling of shredded low-fat sharp cheddar cheese.
Place your burrito filling into the center of a 8" whole wheat tortilla. Roll up tightly and serve immediately or wrap in plastic wrap and stick in the freezer for another day.
3. Make a quinoa breakfast hash. If you're in the mood for a savory and filling breakfast, try making quinoa hash. Substitute quinoa for shredded potatoes in this tasty recipe.
Heat a large skillet over medium heat and add four strips of bacon (or skip this step if you don't eat meat or like bacon). Cook until the bacon is crunchy and the fat has rendered out. Remove bacon from pan and roughly chop.
To the still hot pan, add in 1 cup of cooked quinoa, 1/2 cup of diced peppers, 1/2 cup of diced onions and 1 cup of sliced mushrooms. Sauté for about five to six minutes or until vegetables are soft and quinoa is heated through.
Turn up the heat slightly. Press the quinoa mixture down into the bottom of the pan. Allow to crisp up and brown for about one to two minutes. Serve immediately with eggs if you'd like.
An alternate recipe is to make a mixture of cooked quinoa, peeled and grated raw potato then add to eggs and spices to taste. Cook on a large skillet for about seven minutes on each side until golden brown.
4. Bake quinoa muffins. If you're in a rush in the mornings, you can try making quinoa muffins ahead of time for a quick, protein and fiber filled breakfast. Freeze leftovers so you'll have a stock of these tasty muffins.
Start by preheating an oven to 375 degrees. Lightly grease a muffin tin with cooking spray.
In a large bowl, mix together 1 cup of cooked quinoa, 1/2 cup of applesauce, 1 mashed banana, 1/2 cup of milk, 1 teaspoon of vanilla and 1/4 cup of honey. Mix until thoroughly combined.
Peel and roughly chop 1 apple or pear and stir into the quinoa mixture as well.
Fill each muffin tin to the top with the quinoa mixture. Bake for about 20 – 25 minutes. Remove from the oven and allow to cool for five minutes before enjoying.

Method 3 Purchasing and Using Quinoa.
1. Choose the type of quinoa. Quinoa is now available in most local supermarkets. You don't have to go to a specialty store or health foods store to find this nutritious grain.
When you're looking for quinoa, it will be found in the grain aisle along with rice, couscous and pasta.
There may be more than one type of quinoa available. You may see white, black, red or even tri-colored quinoa.
Of all the quinoa colors, white or tan quinoa has the lightest texture and it cooks up slightly fluffier than other types and has the most delicate taste. Black quinoa has a slight earthy flavor while the red quinoa has a richer taste and a bit chewier texture and nutty. These two take slightly longer to cook than the white quinoa.
If you're using quinoa in a breakfast recipe, especially if kids are eating it, you may want to stick with white as it's most similar in color to oats.
2. Purchase dry or pre-cooked quinoa. Most of the time, you'll be able to find uncooked quinoa in the grain aisle of the grocery store; however, some stores may have pre-cooked quinoa for you.
Quinoa only takes about 15 minutes to cook from scratch. If you can only find uncooked quinoa, that will work perfectly in many breakfast recipes. Plus its not hard to cook from scratch.
If you are lacking in time or are unsure of how to cook quinoa, some stores sell precooked quinoa. You might find this in the grain aisle, refrigerated section, on the salad bar or even in the frozen section.
Pre-cooked quinoa may be a little bit more convenient and make for a faster breakfast recipe.
3. Rinse quinoa before using. If you haven't cooked quinoa before, there is a little secret trick to make it correctly. You'll need to rinse it first before cooking it.
Quinoa has a coating on the outside of the seed that acts as a natural pest repellent. It's called saponin. This is a natural compound that tastes bitter and soapy if not removed from the quinoa.
Place quinoa in a fine mesh strainer or a sieve. Run it under cold water, stirring or shaking it to help get all the seeds washed thoroughly.
Transfer your washed quinoa directly to your pot or pan and begin to cook it.
Note that some boxed quinoa or quinoa mixes are already washed or rinsed. You do not need to repeat this step. Make sure to read the instructions on boxes or packages first.
4. Store cooked quinoa correctly. Many of the breakfast recipes that do use quinoa, call for cooked quinoa. Making it in advance can help cut down on an extra step and cooking time in the mornings.
Consider taking time on the weekend or a free weeknight to go ahead and cook up a batch of quinoa.
Make sure to review what recipes you'll be making for breakfast and note how much cooked quinoa you'll need for the week.
Dry quinoa usually doubles in volume after cooking. 1/2 cup of uncooked or dry quinoa results in about 1 cup of cooked quinoa.
Store quinoa in a airtight container in the refrigerator for about five to seven days. You can also store it in a freezer container for up to three months.
5. Finished.

Tips.

Quinoa is a great whole grain that can be used in a variety of breakfast recipes. Keep trying new recipes until you find something you like.
Quinoa can be used in most recipes that contain a grain — like oats. Just substitute in quinoa instead.
Quinoa can have a unique flavor that may take some getting used to. Trying different flavorings and seasonings until you find a combination you enjoy.

April 08, 2020