January is National Oatmeal Month

January is National Oatmeal Month.  It’s true! More bowls of oatmeal are consumed in January than any other time of year, which makes a lot of sense.  Oatmeal is a great source of soluble fiber – the kind of fiber that helps lower cholesterol levels in the bloodstream.  Plus for folks trying to lose the extra weight they put on over the holidays, whole grains are a smart food to eat to keep you feeling full & satiated longer. When most people think of oatmeal, a bowl of beige porridge comes to mind.  However, oats come in several different forms so can be cooked up in many sweet & savory ways!

Oat groats are the whole kernels of oats and look a lot like other whole grains.  They need to be soaked and boiled before being used in place of wheatberries or barley in soups and salads.  Check out Martha Stewart’s interesting recipe for Savory Oat Groats and Kale.

Rolled oats  are produced by passing the oat groats (whole kernels) between two large smooth rollers to create flakes.  When boiled in water or milk, rolled oats cook up into a creamy porridge.  However, they may also be used as a substitute for breadcrumbs in meatloaf, added to muffins & quick breads or baked into granola.  If you can’t quite swallow the thought of eating oats for lunch or dinner, why not try this recipe for Oatmeal-Apple Pancakes?

Steel-cut Oats (aka. Irish Oats or Scotch Oats) are made by chopping oat groats into smaller pieces with steel blades, hence the name.  They have a coarser, chewier texture than rolled oat which many people actually prefer.  Steel-cut oats also cook up into a darn tasty porridge when simmered with milk or soymilk and raisins.  If you don’t have 40 minutes to spare in the morning to make breakfast, you can also prepare them overnight in a slow-cooker.  For those who have to eat on-the-go, try making these Apple-Cinnamon Oat Squares  that you can swallow on your way to work.

The thing I like most about oats is how well they can be incorporated into desserts, especially cookies!  While I’m not sure that I would necessarily call these Oatmeal-Coconut-and-Sunflower Seed Cookies a “health food,” I do eat them with a semi-clear conscious knowing that they provide 3 grams of fiber and 4 grams of protein per serving.  When I’m entertaining vegan friends, I like to whip up a batch of Tahini Oat Cookies.

So you can celebrate National Oatmeal Month without eating a single bowl of porridge.