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I only buy the cooks in one minute - not instsnt - not old fashioned and cookies, meatloaf and meat balls turns out great. Heard years ago the cools in one minute is better for us because it has more bran in it. I have bought it ever since.
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In most recipes you can switch old fashioned for the quick oats and vice-verse, but as others have said, stay away from instant. It has added ingredients that might throw your recipe out of whack. I have even used old fashioned oats in a bread machine recipe that called for quick oats, and it comes out just fine - maybe better. Another thing you can do if you have only the old fashioned oats around but want to use quick cooking oats is put them in the food processor. If you run it too long you get oat flour. Seriously, all the quick ones are is old fashioned ones that have been chopped up a bit.
Another thing about instant oatmeal is that the "real" thing - old fashioned rolled oats - will cook almost as fast in the microwave. Instructions are on the package. Use a big bowl because they boil over very easily. |
Do you know that you can microwave a single serving bowl of any kind of oatmeal? I do it nearly every morning:
3/4 c. oatmeal 3/4 c. water and about half that much more microwave for 1 minute and 20 seconds (maybe a little longer experiment with your microwave) Let sit for maybe 30 seconds to a minute. Add what ever you put in your oatmeal and it is ready to eat. |
Another option is steel cut oats...we like them a lot better.
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Originally Posted by quiltsRfun
(Post 5201258)
This reminds me of a story about DH's sister when she was learning to cook. Apparently she was making oatmeal cookies and she asked her mom, "How do you roll the oats?" I think of that every time I hear the expression rolled oats.
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Old -Fashion oats, but don't use steel cut I think that would be heavy
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