I like to do a mix of water and milk to make the steel cut oats extra creamy.
Instant steel cut oats good for you.
This superfood is a good source of protein fiber and minerals iron and potassium.
Steel cut oats are groats that have been sliced up into.
Precooked instant oats are the thinnest and most processed as they are the traditional old fashioned oats cut into even smaller pieces to allow for quick and easy cook time.
Just 1 4 cup 40 grams of dry steel cut oats offer calories.
I don t believe in counting calories now but for the 10 years i was overweight i obsessed over them talking about calories here however demonstrates an important point.
Steel cut oats keep you full longer.
Quick cooking and instant oatmeal are typically rolled oats that have been further flattened steamed or precooked to cut down on prep time.
Compare these to the completely different extra thick rolled oats and you ve got an extremely versatile whole grain with a multitude of uses.
For every 1 cup of steel cut oats you ll need 2 1 2 to 3 cups of liquid depending upon how thick you d like them to be less liquid thicker steel cut oatmeal.
For this reason most people prefer rolled crushed or steel cut oats.
While they take a little longer to cook steel cut oats benefits are plenty.
5 grams fat.
Instant quick oats are the most highly processed variety.
Oats are linked to a number of health benefits but the large variety of options can make it hard to know which type to choose.
Here are the key differences between rolled steel cut and quick oats.
It s typically made of steel cut or chopped rolled or instant.
How to cook steel cut oats step one.
It s made of oat groats which are oat kernels with the husks removed.
You can use any kind of milk you like.
Great oatmeal starts with plain rolled oats or steel cut oats cooked in a little water or milk and topped with wholesome ingredients.
It s a feel good start to the day and if you make it a.
Steel cut oats boast a variety of important nutrients making them a healthy addition to almost any diet.
