Steel Cut Oats Nutritional ValueBy: Bob's Red Mill | March 3 2018
Oats have been around virtually since time began and pack quite the nutritional wallop. However, oats didn't start to get cultivated for consumption and use until about 1000 BC. Originally, oats were fed mostly to animals and shunned as "barbarian food" by ancient Rome and Greece. Eventually, however, the Roman empire fell and tribes that did consume oats passed on their knowledge and heritage to the rest of the world. Oats began to be more routinely incorporated into the human diet and today are used in everything from puddings and baked goods to oatmeal porridges.
We vet the farmers who supply our raw grains and other ingredients carefully to ensure each meets our high standards for quality. For those who are looking for different options, we have a full line of products certified organic by the USDA. The use of glyphosate is absolutely forbidden in the cultivation and processing of organic oats.
And why have the amount of carbohydrates increased and the amount of fiber decreased?
Are you using different oats?
Keep in fridge- this gives me 4 servings, so carbs now 7 and I factor that into my daily carb allowance.
Can you tell me if steel cut oats contain any Vitamin A? Or carotenoids such he as leutine or zeaxanthin?
Bob's Red Mill: Steel Cut Oats
pressure cook total time
slow cook total time
2 hours 15 minutes
why this recipe works We love the chewy texture and fuller flavor of steel-cut oats, but careful monitoring for 40 minutes of stovetop simmering makes them a nonstarter on busy mornings. The multicooker made the process mostly hands-off and guaranteed creamy, hearty steel-cut oatmeal. We first toasted the oats in butter using the sauté function, which brought out their nutty flavor and took only a couple of minutes. Then, we locked on the lid and let the oats pressure or slow cook to tenderness. A bit of salt added to the cooking liquid seasoned them nicely. At the end of cooking, the oats were perfectly chewy, but our oatmeal was on the thin side, and much too hot to eat. Letting the oatmeal sit for 10 minutes before serving solved both problems: The porridge thickened to a pleasantly thick consistency as it cooled. This oatmeal reheats well, so we could easily serve it again later in the week. Serve with your favorite toppings such as brown sugar, butter, maple syrup, cinnamon, dried fruit, and nuts.
Steel-cut Oatmeal (Recipe)
PHOTO CREDIT: CARL TREMBLAY
2 tablespoons unsalted butter
2 cups steel-cut oats
6 cups water, plus extra as needed
1 teaspoon salt
1 Using highest sauté or browning function, melt butter in multicooker. Add oats and cook, stirring constantly, until golden and fragrant, about 2 minutes. Stir in water and salt.
2A to pressure cook Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 1 minute. Turn off multicooker and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
- 1/2 tsp. Turmeric
- 1 tsp. Cinnamon
- a splash of vanilla extract
- a quick drizzle of olive oil
After the oats are cooked, I add either fresh berries and walnuts OR dried cranberries and walnuts. The are delicious warm or cold!!
Bob's Red Mill: Organic Steel Cut Oats
The night before you want them, boil whatever amount of water you are going to use and add the required amount of steel cut oats.
Bring to the boil again, turn off stovetop, cover and remove from heat.
Your steel cut oats will be fully cooked and ready to heat and eat in the morning. You may want to add a little water or milk before heating*
1) quick steel cut oats
2) regular steel cut oats
3) regular rolled oats?