How To Make Rolled Oats Food

HOW TO MAKE ROLLED OATS

Steps:

• Boil 1 cup (250 mL) of water in a pot on your stove. Measure out 1 cup (250 mL) of water and pour it into a pot, then grab a pinch of salt and toss it into the water. Set the pot on a stovetop burner and turn the heat on to high, then wait for the water to boil. The ratio of water to rolled oats to make oatmeal is always 2:1, so you can easily scale this recipe up to make more servings. For example, use 1 cup (90 g) of rolled oats and 2 cups (500 mL) of water to make 2 servings. A pinch of salt is about 1/8 tsp (0.75 g) or a little less. The salt is optional, but it helps bring out the flavor of the oats when you cook them on the stovetop. You can substitute milk for some or all of the water to make your oatmeal creamier.
• Stir in 1/2 cup (45 g) of rolled oats and wait for the oatmeal to boil again. Measure out 1/2 cup (45 g) of rolled oats using a measuring cup and pour it into the boiling water. Stir the oats into the water and wait a few seconds until the mixture returns to a boil. You can also add the oats to the water at the beginning and bring everything to a boil at once. It doesn't really matter, but it might take a bit longer to boil initially.
• Reduce the heat to low and simmer the oatmeal for 3-5 minutes until it thickens. Turn the burner's heat down to low, so that there are a few bubbles in the oatmeal every second or two. Use a large spoon to stir the oatmeal occasionally for 3-5 minutes until it's a thick, even consistency. You might have to play with the heat on your specific burner to get the oatmeal to simmer perfectly. If it's not bubbling over low heat, try turning up the heat to medium-low or medium.
• Remove the oatmeal from the heat and let it cool down for 2-3 minutes. Turn off your stove and transfer the pot to a cool burner or another safe surface. Let it rest for about 2-3 minutes, so it's not blazing hot when you serve it. You could use this time to start preparing all your tasty toppings.
• Transfer the oatmeal to a serving bowl. Use your large spoon to scoop the oatmeal out of the pot. Put the oatmeal in a serving bowl, sweeten it if you want and add any desired toppings, then enjoy! If you scaled the ratio of oats and water up to make more than 1 serving of oatmeal, divide it accordingly among several bowls. For instance, if you doubled the recipe, divide the oatmeal evenly between 2 bowls.

ROLLED OATMEAL COOKIES

Steps:

• Preheat oven to 375.
• In a medium bowl combine rolled oats, flour, baking powder and baking soda.
• Set aside.
• In a large bowl, cream butter and sugars until fluffy; beat in egg until blended.
• Add Vanilla and coconut, mix well.
• Add dry ingredients and mix until just blended.
• Shape into 2-inch balls and arrange on a baking sheet about 2 inches apart flatten with a fork.
• Bake for 10 to 12 minutes.

ROLLED OATS AND PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375.
• Blend butter and sugar together. Add peanut butter and brown sugar. Beat until mixture is throughly combined. Scrape sides of bowl.
• Add egg whites and vanilla. Beat until combined.
• Add flour and baking soda and mix well.
• Stir in rolled oats.
• Drop dough 2 inches apart on an ungreased cookie sheet and bake for 8-10 minutes.