Steel-Cut Oat Griddle Cakes Recipe (2024)

FAQs

Should I soak steel cut oats before baking? ›

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. So, from here on out, we'll be soaking. Once they're soaked, it's time to cook.

If quick-cooking oats are used in a recipe in place of old-fashioned rolled oats, the texture will be different, but that will probably matter very little in most recipes.

Steel-cut oats undergo minimal processing, and their hard exterior can take 15–30 minutes or more to cook, depending on the method. In contrast, the manufacturing process breaks down rolled oats further. During cooking, they allow in more liquid and cook faster, taking around 5–10 minutes before they are ready.

A: Absolutely! As I said, the benefits really don't differ between the three types of oats.

There's nothing better than a nice soak, and your oats and digestive tract will thank you for it! The main reason I soak oats is to reduce phytic acid, which blocks the digestive enzymes in the body. It also binds to essential minerals like iron, zinc, and calcium, making them difficult to absorb.

Metric per metric, rolled oats and steel cut oats are almost the same when it comes to nutritional value. However, steel cut oats beat out rolled oats in two areas, fiber content and density, which make steel cut oats the best bang for your nutritional buck.

Are steel-cut oats better for you than rolled oats? Steel-cut oats and rolled oats have about the same nutrition, but steel-cut oats have a bit more fiber. They also have a lower glycemic index and take longer to digest, keeping you full longer.

But here's a new one for you: did you know you can make overnight oats using steel cut oatmeal? Chewy, nutty, and easy to prep, this is a different way to prep steel cut oatmeal: rather than cooking, we soak. Unlike regular overnight oats, when using steel cut oatmeal, you get a really chewy texture, similar to muesli.

Steel cut oats and oat groats are not subject to the additional heat treatment step that is applied when producing rolled oats. However, they may still be safe to consume raw. Refer to the manufacturer's instructions when determining if a raw oat product is suitable to eat without cooking.

Yes, it is good to eat oatmeal every day considering its nutritional profile and health benefits, including weight control and heart-healthy effect. As a breakfast food and mid-meal snack, oatmeal is potentially a better option than the majority of foods available in the market.

What is the healthiest oatmeal for weight loss? ›

If you want to lose weight sustainably, try making oatmeal with steel-cut or rolled oats, Nikolakopoulos says. "Steel-cut oats can absorb more water than instant oats, and they're also superior to instant oatmeal because they are less processed and have a better nutrient profile,” she says.

Quaker® Old Fashioned Oats are whole oats that are rolled to flatten them. Quaker® Steel Cut Oats are whole oats that have not been rolled into flakes. Instead, they are cut approximately into thirds. Quick Quaker® Oats are simply cut into slightly smaller pieces so they cook faster.

We just cut them into smaller pieces on a specialized rotary granulator mill, so they're ready to eat in 5–7 minutes instead of 15–20. With a fast cooking time, these high-quality oats are perfect for on-the-go mornings. Our steel cut oatmeal has always been a favorite among our loyal Bob's Red Mill friends and family.

Steel-cut oats are most closely related to the original, unprocessed oat groat ( 1 ). Steel-cut oats have a coarser, chewier texture and nuttier flavor than rolled or quick oats. They also take longer to prepare, with average cooking times ranging from 15–30 minutes.

Soak the oats 8-24 hours before baking.

The main method is to soak the oats 12 hours or overnight in water. Using the same ratio of water to oats as you normally would to cook them. Soaking activates an enzyme in the oats called phytase that naturally breaks down phytic acid.

The oats need to be soaked for 12-24 hours before you plan on baking them. So the day or evening beforehand, measure 7 cups of oats into a large container with a lid. Add 3/4 cup of yogurt and 4 1/2 cups of warm water in with the oats, and stir until fully incorporated.

If you soak your oats overnight at room temperature (do not put them in the fridge!) between 7-15hrs it allows the natural enzymes and other helpful organisms to begin fermenting the grain and this will neutralise a large portion of the phytic acid.