What’s the difference between regular Quaker Oatmeal and Steel-cut oatmeal?
I thought I first read about steel-cut oatmeal in a Dr. Berardi article. But I can’t find it now.
Steel-Cut oatmeal is denser, and processed a lot less than the Quaker and other rolled oats are. I believe that they have more fiber as well. They take a long time to prep, though.
it’s a whole lot better. when you cook the steel cut just right, i use a little extra water, it comes out w/ a firm , soupy texture that’s easy to chug. you know not like glue.
i usually let them soak over night like they say on the can. all you do is boil water, add the oats/salt, turn off the heat and cover. they’re ready in the morning.
also all brands of steel cut are not equal . some are made from harder wheat etc. i like mccanns best. don’t like bob’s so much…more glue-ish.
Steel cut is a rolled up oat i.e. not rolled flat. It takes much longer to cook also. Its better nutritionally though. Definitely not a quick brekfast food. Over 15 minutes I believe.
i put water and splenda and blueberries in a bowl, microwave it for 1:00, and i eat it.
There is prep time?
Real rolled oats, instead of steam pressed “quick cook” oats, are simply thinner, faster cooking and probably a little faster absorbed.
However, raw rolled oats may stack up well compared to cooked steel cut oats in terms of digestion rates… with slow being good.
i tried some steel-cut oats recently and I felt that they jacked up my insulin more than rolled oats. subjective observation though
[quote]belligerent wrote:
i tried some rolled oats recently and I felt that they jacked up my insulin more than rolled oats. subjective observation though[/quote]
Rolled oats jacked up your insulin more than rolled oats?
RE: prep time
I put the serving into a bowl and fill it with water the night before. Next morning, pour off the excess water and nuke for 1.5 minutes. I throw on some raisins for sweetness; my wife adds some honey.
[quote]TShaw wrote:
RE: prep time
I put the serving into a bowl and fill it with water the night before. Next morning, pour off the excess water and nuke for 1.5 minutes. I throw on some raisins for sweetness; my wife adds some honey.[/quote]
i keep the excess water and pour it oats and all into a pint glass and drink it cold. i guess spoons are too slow for me.
I love Irish steel cut oats.
I add it as a side to my main breakfast.
I usually cut up some peaches/blue berries in mine and prepare it with the warm water the old way.
Put some raw honey in it and you have a true energy boosting breakfast.
[quote]swivel wrote:
also all brands of steel cut are not equal…i like mccanns best. [/quote]
Never this summer, but if I ever felt like sitting down with a nice pot of cooked oats and frozen berries, McCanns steel cut is best.
For the last year or so, 1.5 cups of raw rolled oats go straight into the blender every morning.
[quote]Marmadogg wrote:
Rolled oats jacked up your insulin more than rolled oats?[/quote]
For some reason I laughed my ass off at this post. Whole quaker rolled oats are my personal favorite and I love them glue-ish.
Quaker Oats 1/2 cup dry
Calories 150
Total Fat 3 g
Sat .5 g
Polyu 1 g
Monoun 1 g
Cholesterol 0
Sodium 0
Total Carb 27 g
Dietary Fiber 4 g
Sugars 1 g
Protein 5 g
Bob’s Steel Cut Oats 1/4 cup dry
Calories 140
Total Fat 2.5 g
Sat .5
Trans 0
Cholesterol 0
Sodium 0
Total Carb 27 g
Dietary Fiber 4 g
Sugars 0
Protein 6 g
Notice the difference in serving sizes.
Once I tried Steel Cut, I’ve never eaten Quaker since. I use Bob’s but haven’t tried the other brand mentioned. Love it!!
Well shit, after looking at this post and serving sizes, I decided to check mine out. Basically the same size serving and same facts. I always though steel cut had twice the fiber, same amount of carbs, same serving (not sure why). But anyway, I upped my steel cut oats from 1/2 cup to 1 full cup in the morning and I’ve actually leaned out a bit more.
I don’t want to hear any pansy asses whining about eating a “big breakfast” as these things are easy to chow down on and barely even get full.
[quote]swivel wrote:
TShaw wrote:
RE: prep time
I put the serving into a bowl and fill it with water the night before. Next morning, pour off the excess water and nuke for 1.5 minutes. I throw on some raisins for sweetness; my wife adds some honey.
i keep the excess water and pour it oats and all into a pint glass and drink it cold. i guess spoons are too slow for me.[/quote]
Swiv, a couple of questions. I’ve tried “drinking my oats” in the past with limited success. Do you cook them after overnight soaking, or do you just chug them cold? And what is the ratio of water to oats you use when soaking?
Whenever I tried doing this in the past the oats wouldn’t come out from the bottom of the glass. I figured the answer was to just add more water; all that did was give me more water to drink with oats still stuck to the bottom of the glass.
EDIT: Upon re-reading your post I realized I’m an idiot. Right there, plain as day, it says you “drink it cold”. Sorry about that, just ignore the cooking question. My question about the water still stands, however.
[quote]itsthetimman wrote:
Well shit, after looking at this post and serving sizes, I decided to check mine out. Basically the same size serving and same facts. [/quote]
The nutritional info printed on the packages is for unprocessed raw oats. By the time they get to you, there is a vast difference between the two.
Regular rolled oats are steamed, rolled flat, steamed again, and then toasted while the steel cut oats are basically just washed and cut, and still have much more of the fiber and other important nutritional factors intact.
[quote]CC wrote:
swivel wrote:
Swiv, a couple of questions. I’ve tried “drinking my oats” in the past with limited success. Do you cook them after overnight soaking, or do you just chug them cold? And what is the ratio of water to oats you use when soaking?
Whenever I tried doing this in the past the oats wouldn’t come out from the bottom of the glass. I figured the answer was to just add more water; all that did was give me more water to drink with oats still stuck to the bottom of the glass.
[/quote]
sounds like you’re overcooking somehow…
there’s a sweet spot you need to find inbetween after they’re no longer crunchy and before they’ve become water logged sponges. at this point the texture is like barley soup and they still have some snap if you bite them. the water is milky and the oats sort of float in it. it definitely flows.
here’s exactly what i do:
1 serving:
1/4 cup mccann’s steel cut oats
1 & 2/3 cups water
1/8 tsp coarse sea salt
add salt to water.
boil water.
add oats and give a good stir.
cover and put on smallest burner, lowest flame for 25 minutes.
remove from heat and cool.
you just need to experiment and find the sweet spot for the stove and pans you are using. i recommend a cast iron sauce pan. or at least a decent steel one with a thick bottom that retains heat. then you can simmer without overcooking… more difficult to do with a cheap pan.
in the winter i do the overnight method which is the same measurements, add to boiling water, stir, cover and remove from heat. but my kitchen is about 55f in winter and when i wake up the oats are perfect texture. in the summer they seem to stay hotter longer and so keep cooking longer and absorb more water and aren’t really drinkable then.
here’s 1/2 a glass i just drank w/ blueberries. when i finished it there were only 5 oats that wouldn’t come out.
btw that’s a 20 oz pint.