Porridge oats are crushed or ground into a course medium sized granule that results in a chewy or creamy dish. On the other hand, rolled oats are steamed oat groats that are flattened into flakes using heavy rollers, which exposes more surface to absorb liquid quickly so they cook in under 5 minutes.
There aren't any major differences in the nutrition benefits of the three types of oats. All forms of oats are 100% whole grain, a good source of fiber and have the same nutritional information – same calories, fiber and protein per serving.
Oatmeal and porridge are basically the same thing – it's what you get when you add milk or water to oats and cook them. At Uncle Tobys we think of oatmeal as being chunkier and coarser as opposed to our Quick Oats and Sachets, which produce a creamier bowl of oats.
Which oats to use. The best oats to use for overnight oats are old-fashioned rolled oats. They soften while they absorb the milk but retain some texture. You could use quick-cooking oats (thin rolled oats) but they provide are softer and gooier texture.
Steel-cut oats, also called Irish oatmeal, are the whole oat kernel that has been cut into two or three pieces using steel disks. This type of oats contains the highest amount of fiber, as it is least processed. Steel-cut oats take a little longer to cook, and result in a creamy and chewy porridge.
If you are particularly trying to shed kilos, steel-cut oats are better as they contain a high amount of fiber. The fiber content in it can keep you fuller for a longer time and control cravings for unhealthy food items. Eating fiber-rich food also improves the count of healthy gut bacteria.
The addition of milk to overnight oats creates a creamy texture whereas water won't add any creaminess but that's not necessarily a bad thing. We can compensate for the lack of creaminess and flavor with other nutritious ingredients like mashed banana, plant-based yogurt, or nut butter.
Rolled oats are a type of lightly processed whole-grain food. They are made from oat groats that have been dehusked and steamed, before being rolled into flat flakes under heavy rollers and then stabilized by being lightly toasted.
Oats should soak for at least 12 hours but 24 is best, and a little longer is ok too. I usually start them soaking at night so we can have them in the morning. This recipe is also gluten-free and dairy-free!
On this page you'll find 15 synonyms, antonyms, and words related to porridge, such as: gruel, oatmeal, polenta, burgoo, frumenty, and grits.
BHF dietitian Victoria Taylor says: Porridge is a healthy, nutritious way to start the day. However, there is much debate about which oats are the best to use and which cooking method is healthiest.
You can eat most types of oats raw — try them atop a breakfast bowl with yogurt and fruit.
Water or milk alternatives are fine but your porridge won't be as creamy just won't get that creamy texture. The amount of water or milk you need to add will depend on whether you're using steel cut, wholegrain, rolled or instant oats. If you're using rolled oats, use double the amount of liquid per oats.
There is no particular time to eat oats. You can consume the oats at lunch and dinner too. This cereal, however, is consumed in breakfast mostly. It contains fiber, magnesium, complex carbohydrates, etc, which help in keeping your tummy full for a longer time, thus, reducing overeating.
Normal cooking takes little away from oats. In fact, cooking helps release some nutrients that your body can't extract from raw oats.
Oat groats are the oat grains in their rawest state—essentially the whole, intact kernel. Groats should be cooked, as they are more easily digestible if you do so. Because they're so unprocessed, they take the most cook time to soften.
The starch granules absorb water, disrupting the hydrogen bonds between their chemical components. This causes the granules to swell. Over time, this swelling of starch granules causes the porridge to thicken. This process is starch gelatinisation; for oat starch, it kicks off when the temperature reaches around 60˚C.
Since oatmeal is a complex carb, it's digested slower than foods containing simple carbs. However, oatmeal also contains dietary fiber, which helps with digestion and absorption. When these two factors are combined, the digestion time of oatmeal is relatively fast and takes about two to three hours.
Since overnight oats are really just oats that have been left to soften for hours in liquid — usually milk of some sort — to break down and become porridge-like, if you use too little liquid, the oats won't be able to soften enough and get that creamy consistency.
Overnight oats are most often prepared with milk but they can easily be made without milk. They do need some sort of liquid though, that's when water comes in as a great alternative to milk. Together with the chia seeds and yogurt you'll still end up with a nice creamy consistency.
In general, steel cut oats or Irish oats are probably the best for weight loss by a very slight margin. Due to its less processed nature, steel cut oats are better for blood sugar levels and overall energy level, giving it a slight advantage over other kinds.
Try steel-cut oats.
"Choose minimally-processed oats such as steel-cut or old-fashioned types for the most fiber and least amount of sodium," says Brenda Braslow, MS and Registered Dietitian with MyNetDiary. "You can cook them to eat hot or making overnight oats by preparing the night before.