We all know that oats are a highly nutritious and valuable food. Their fiber fights cholesterol and promotes a healthy heart. And their slightly nutty flavor makes them easy to eat, whether in a sweet or savory dish. But there’s more to them than meets the eye, and it can get a little confusing.


First, let’s look at groats. They are minimally processed whole oats with just the outer hull removed. They are very chewy and really need a good soaking before actual cooking. In fact, they require a lengthy cooking time. Be careful not to overcook them, however. The technique I’ve found that works best is cooking them overnight in my slow cooker.

Then there’s rolled oats. These are simply groats that have been steamed, rolled and flaked so they cook more quickly. This is the most common type of oatmeal used for breakfast and in Swiss muesli. Rolled oats usually take about 3 to 5 minutes to cook.

Ever heard of pinhead oats? This is a variety of oatmeal that has been slivered or flaked so the cooking time is hastened. These oats are OK for baking, but the rolled oat is far superior. Pinhead oats are often an ingredient in birdseed, by the way.


And don’t forget steel-cut or Scotch oats. These are groats that have been chopped into even smaller pieces. The steel cut oat is the chewiest form of oatmeal and provides the most textural experience. This is another oat that does well in the slow cooker overnight.

Finally we have the instant oats. This is what makes up the pre-packaged oatmeal (those single serving packets grouped together in boxes). These oats have been rolled extra thin so they are easier and quicker to cook. While these oats may be convenient (ready in seconds instead of minutes), they are often loaded with unnecessary salts and sugars and often, chemicalized (aka artificial) flavorings.


Oats are a versatile and remarkable grain, and belong to much more than the breakfast department. They are great in breads and muffins, as a thickening agent in soups and stews, as part of a fruit crisp topping, as part of the coating for fried chicken, and as an excellent substitute in smoothies for highly processed protein powder. There aren’t many places oats can’t go, so let’s eat more of them.

Lastly, there is the cosmetic side of oats. They contain avenanthramides (antioxidant and anti-inflammatory compounds) that soothe itchy, dry and irritated skin. Oats are also great for acne-prone skin because they absorbs oil from the skin's surface. All of these features make oats the perfect ingredient for facial masks.

In fact, let’s conclude with plans to get more oats into the diet and a decision to try out this recipe for an oats+honey+yogurt+egg yolk moisturizing and skin-toning face mask:




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