Oats have suffered from bad press for centuries.
In medieval times, when classifying everything was a passion, oats were listed as "coarse foods".
Coarse foods, it was assumed, coarsened the character of those who ate them.
In the 18th century, Dr Samuel Johnson, the English writer and critic, defined oats in his Dictionary of the English Language as "a grain which in England is given to horses, but in Scotland supports the people".
Insults aside, oats have a lot going for them. For one, they are nutrient-rich.
Once the hard outer coat of the grain has been removed, the "oat groats" are steamed and/or toasted, rolled and flaked to make them edible, and the protein, thiamine, iron and soluble fibre becomes available. This treatment also hastens the cooking of the oats.
Besides being a foundation of many breakfast cereals, rolled oats have other uses:
In Scotland, the home of porridge, mackerel is sometimes dipped in egg and rolled in oats before frying. For dessert, Scots enjoy toasted and sweetened oats layered in a glass, with whisky-flavoured whipped cream and raspberries.
Pinhead oatmeal is an important ingredient of Scottish dish, the haggis.
Rolled oats make a nutritious substitute for breadcrumbs in meatloaves and meatballs.
Oats add texture to muffins, pancakes, cookies and cakes, and of course are an important ingredient in crumble toppings - try it over a combo of apple and banana.
Make a smoothie - combine four tablespoons of rolled oats, a half-cup each of plain yoghurt and milk, a banana and a little honey. Blend until smooth.
RECIPES
NUTTY ROLLED OATS COOKIES
Chopped walnuts, almonds or hazelnuts could replace the peanuts.
3/4 cup sugar
1 cup each: flour, rolled oats
1/2 cup each: lightly toasted peanuts, desiccated coconut
100g butter
2 tbsp honey
1 tsp baking soda
4 tbsp boiling water
Preheat a fan oven to 180C. Line two baking trays with baking paper. Combine the sugar, flour, rolled oats, coarsely chopped peanuts and coconut in a large bowl.
Melt the butter and honey on low heat. Dissolve the soda in boiling water and add to the butter mixture. Make a well in the centre of the dry ingredients and stir in the liquid.
Take teaspoons of the mixture and roll into balls. Place on the prepared trays. Flatten with a fork. Bake for about 20 minutes or until golden.
Remove from the trays with a spatula and cool on a wire rack. Store in an airtight container. Makes about 40.
GLAZED MEATLOAF WITH ROLLED OATS & HERBS
Meatloaf: 1kg lean minced beef
1 medium onion, diced
2 eggs, lightly beaten
1 cup rolled oats
2 tsp each: thyme leaves, chopped sage leaves, Worcestershire sauce
salt and freshly ground black pepper to taste
1/4 cup each: finely chopped parsley, barbecue sauce
Glaze: 1/4 cup maple or pomegranate syrup
2 tbsp Dijon-style mustard
Preheat the oven to 180C.
Combine all the ingredients for the meatloaf, mixing well. Pat into a loaf pan then upturn into a small roasting pan.
Combine the ingredients for the glaze. Brush over the loaf. Bake for about an hour, basting once. Serves 8.
SCOTTISH TOMATO SOUP
1/4 cup extra virgin olive oil
6 tbsp rolled oats
410g can tomatoes in juice
1 medium onion, chopped
1 tsp mixed dried herbs
1/4 cup chopped parsley
salt and pepper to taste
dash Worcestershire sauce
3 cups chicken stock
1 tbsp tomato paste
Heat the olive oil on low. Add the rolled oats, stirring until lightly toasted. Put tomatoes, onion, herbs, seasoning, one cup of stock and the tomato paste into a processor. Mix until smooth.
Combine in the saucepan with the oats. Add the remaining stock. Bring to the boil and simmer for 15 minutes.
Excellent served topped generously with finely grated parmesan cheese and freshly ground black pepper. Serves 4.
FRUIT CRUMBLE MIXTURE IN BULK
Store in an airtight container in the deep freeze and use portions as required.
3 cups each: rolled oats, wholemeal flour
3/4 cup wheatgerm
1 & 1/2 cups brown sugar
400g butter, grated
Combine oats, wholemeal flour, wheatgerm, and sugar in a large bowl. Add butter, mixing with your fingertips, until crumbly. Put in an airtight container and freeze.
To use, take out the required amount and sprinkle over fruit in a baking dish before baking. For variation, add sultanas or chopped nuts to the topping. Makes about 9 cups