Raise your hand if you love oatmeal!
Raise your hand if you heard that steel cut oatmeal is “better” for you?
Yup. I’ve heard that too, so let’s talk this out. I happen to like both rolled oats and steel cut oats. When making oatmeal as a porridge, I use both interchangeably. Steel cut oats are chewy and rolled oats are creamy so it may depend on your texture preference. Also, you will need 20-30 minutes to cook steel cut oats, while rolled oats cook up much quicker. However, when baking, rolled oats are, in my opinion, better. (Of course, I have never actually baked with steel cut oats. I’m just making a blanket judgement.)
Nutritionally, let’s see how they stack up. They are both made from the whole grain and contain all original parts except for the outer hull. Steel cut oats are the groat, chopped into several pieces by steel blades. Rolled oats are steamed, pressed and toasted, so there is an extra processing step.
Both varieties of oats are a great source of fiber, protein, calcium, and B vitamins. They are also both low in calories and contain no sodium. Steel cut oats may have more fiber due to less processing but not by much. All oats lower cholesterol, reduce one’s risk of heart disease and prevent type II diabetes. Interesting enough, steel cut oats have a lower glycemic index than instant oatmeal (Rolled oats chopped) 42 versus 66 which causes less of a spike in insulin.
My favorite oatmeal breakfast consists of Bob’s Red Mill Gluten Free rolled oats cooked with water, some Chinese Five Spice, and dried cherries. Once removed from the stove. I add a handful of walnuts and a splash of almond milk. Yum!
What’s your opinion? Which oat variety is preferred by you? How do you make them? Give us your oatmeal story……