The benefits of oatmeal are many. It is a good source of vitamins, is good for many digestive problems, is good for your heart, hair, skin , and can be used topically to relieve all types of skin irritations.
Oatmeal is a versatile food. Cook it in water or milk to make a warm nutritious breakfast or use it in cakes, cookies, muffins, pie crusts, fillings, pancakes and to thicken soups. In addition, it makes a great meat extender when making ground meat recipes.
When we speak of oatmeal, we are referring to whole groats that have been rolled and flattened to make flakes, made famous by Quaker Oats. Also called "old-fashioned" oats, these rolled oats are available in medium and thick flakes. They are nearly as nutritious as whole oat groats, having been only slightly processed.
Another product called instant oats is further processed and partially cooked. This is the least nutritious form of oatmeal and often contains salt, sugar and other flavoring agents.
Whole groats can also be cut into small pieces with steel cutting machines to produce steel cut oats. They have a nuttier flavor, are much chewier and take much longer to cook. Nutritionally, there is no significant difference between rolled oats and steel cut oats. Choosing between the two is a matter of taste.
Oatmeal is rich and vitamins and minerals. It's a great source of soluble and insoluble fiber, protein, vitamin E, B vitamins, iron, silicon, calcium, phosphorous, magnesium, copper and zinc. Its benefits include the following:
Oatmeal can be prepared in a number of delicious ways. Cook it on top of the stove with a ratio of 1 cup oats to 2-3 cups liquid, depending on how thick you like it. You can soak oats in water overnight in the fridge, in half the amount of liquid, and cook the next morning with the remaining liquid. This makes for a creamier consistency. Cooking time varies by the type of oats used. Read package directions.