Oats deserve attention for their nutritional value, especially for their fiber, half of which is the insoluble type that aids digestion and the other half the soluble type that lowers cholesterol.
All oats are milled to remove an inedible hull but, after that, may be processed either as groats, usually cut, or steamed and rolled to hasten cooking and prolong their shelf life. Oat groats, which we know more commonly as steel-cut or Scotch oats or Irish oatmeal, contain enough fat to warrant refrigeration; because they are less processed, they yield a chewier cereal that is less likely to turn to mush. The more oats are steamed, rolled, and cut, the faster they cook and the softer they turn. The flavor benefits of mixing oats with other grains are evident in multigrain breads and several of the cereals and granolas that follow, for the oats bring a sweetness to the mix.
To microwave 1 serving of old-fashioned oatmeal, combine in a large cereal bowl 3/4 cup water, 1/3 cup old-fashioned rolled oats, a pinch of salt, and 1 teaspoon sugar or honey if desired. Microwave, uncovered, on medium for 5 minutes, stirring halfway through. Cover with a plate and let stand for 1 minute.
To microwave 1 serving of steel-cut oats (not quick cooking), use a large casserole and some butter to prevent the cereal from boiling over. Mix in a 2-quart casserole 1 cup water, 1/4 cup Scotch oats or Irish oatmeal, 1 teaspoon butter, and a pinch of salt. Microwave, covered, on high until the liquid is absorbed, about 12 minutes, stirring every 3 minutes. Let stand, covered, for 3 minutes. This recipe can be doubled in a 3-quart casserole; microwave and stir as directed for 6 to 9 minutes more.
