Rolled oats have been a staple of the American diet for many years, since the early settlers made their bread and oats with the milled flax seed. When modernists talk about “modern” oats, they typically are referring to those who still eat rolled oats as a breakfast or snack food. Oatmeal is one of the most versatile grains available in stores. It can be used in a variety of ways in baking, scrambling, grinding, scrambling, the traditional oatmeal bread, cakes, cookies, granola, etc. And it is also a great addition to cereal bars and other plain or savoury snack foods.
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Old Fashioned Oatmeal: Most American diets contain some variation of the old fashioned oats that were ground and rolled in a mortar and pestle. Usually, they come from a single seed which is roasted, rolled and shaped into porridge. Traditionally, they’re made with black or wild oats, but today they’re commonly made with steel cut steel oats.
Steel Cut Oats: One reason that steel cut oats are used in the baking process is that they contain significantly more fiber than flax seed, making them superior to flax seed for providing fiber to the diet. They’re also high in protein, but there’s another reason too – they retain much of the nutritional value of the unprocessed product. This means that even though they’ve been thoroughly processed, many people feel that they’re still as good for you as unprocessed rolled oats. Even better, this quality is one of the reasons why they’re so popular with vegetarian and health conscious consumers.