If you prefer a slightly smoother consistency, choose standard rolled oats (they cook a little more quickly, too) which have a medium grain. This is also a good grade of oat for making oatcakes ...
On a tawa, dry roast the oats until it turns slightly brown and then powder the oats in a mixer. 2. In a pan, add oil, mustard seeds, urad dal, channa dal and allow the mustard to splutter and the ...
or steel-cut oats (oat groats cut into smaller pieces), both of which take longer to digest and therefore have a lower glycemic index compared to rolled, old-fashioned (steamed, rolled and ...
Overnight oats are typically made with rolled oats or old-fashioned oats, not quick oats that absorb water quickly. These oats are steamed, rolled, and flattened into flakes. The flakes dry out ...
If you prefer your oats warmed, microwave the mixture for 30 seconds to release the aromas and flavours. If you have rolled oats, bake them on a baking tray in an oven preheated to 200C/180C Fan ...