How come when I look up oat recipes or videos their oats are always big, flat flakes but when I buy them they're partially like that but also partially shitty looking and not i am not buying quick oats by mistakeAdditionally, do you guys cook yours stove top or on the microwave, and either way, how do you preserve the texture of the oat without having it turn into an exploded grain of library pasteIm exaggerating a bit and usually I enjoy them but I wanna perfect the technique - is it letting the water / milk come to boil first?
>>21964543They're probably buying some of the more expensive brands.
>>21964543>how do you preserve the texture of the oat without having it turn into an exploded grain of library pasteUse steel cut oats. They take longer to cook but they're delicious.
>>21964552dont they take like 20 mins though
>>21964547Ah...well fair enough
>>21964675Yeah but it's worth it. Or you can soak the oats overnight, and heat them up in the morning.
>>21964552This.
>>21964724ok but for rolled oats what is the strati want that dry texture others achieve, maybe way less liquid instead of having to cook down to reduce
>>21964744Oatmeal-let here but with rolled oats wouldn’t it just be cooking less (either in terms of time or heat)? I think the more expensive rolled oats tend to hold their shape better as well.Normally I microwave but most of the time that ends up as mush.
if I do the bean thing where I put baking soda in the soaking water will steel cut oats cook in like 5 minutes
>>21964675I use whole grain oats and they take nearly 2 hours
