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  #1  
Old 05/08/09, 04:46 PM
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food storage oats

I am pretty new to food storage. I have my 3 month supply and am currently working on a year supply.

My question is about oats. I placed a bulk order at a small Mennonite store near my home. I bought 25 lbs of oats for my 3 months supply. I use them in baking and to make oat flour. The problem I have with them is my kids do not like the constancy of them when I make them as a breakfast food. They are used to the smoother constancy of a quick oat. I would love to continue to buy them in bulk since it was a great price, but I can only make so much baked oatmeal foods.

Will cutting them smaller in my food processor make them a quick oat?

I am not sure of the difference between quick vs. rolled. I am assuming it is the size. What I want to do is make up dry mixes with oats, brown sugar and dried apples (their favorite flavor) and keep them in mason jars so the kids can measure out 1/2 cup and make their own breakfast some days.

Sorry for rambling. I guess it is not that important, I could just buy the quick oats. I just thought it was worth asking since it is so much cheaper to buy it in bulk.

Thank you I have learned so much from this boards and look forward to learning more.

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  #2  
Old 05/08/09, 05:01 PM
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I would suggest trying it in the food processor and seeing if it comes out to the consistency that you want.

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  #3  
Old 05/08/09, 05:29 PM
 
Join Date: Jan 2004
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from A.T. Hagan:

Quote:
Alan's Stuff: The Prudent Food Storage FAQ and more.
http://athagan.members.atlantic.net/Index.html
Quote:
http://athagan.members.atlantic.net/.../PFSFAQ-1.html

http://athagan.members.atlantic.net/...-1.html#Grains

OATS: Though the Scots and the Irish have made a cuisine of oats, it is mostly thought of in the U.S. as a bland breakfast food. Seldom found as a whole grain, it's usually sold processed in one form or another. Much like barley, the oat is a difficult grain to separate from its hull. Besides its longtime role as a breakfast food, oats make an excellent thickener of soups and stews and a filler in meat loafs and casseroles. Probably the second most common use for oats in America is in cookies and granolas. A little creative thought can really increase their culinary range.

Listed below are the forms of oats found in the U.S. Rolled and cut oats retain both their bran and their germ.
Oat groats: These are whole oats with the hulls removed. They are not often found in this form, but can sometimes be had from natural food stores and some storage food dealers. Oats are not the easiest thing to obtain a consistent grind from so producing your own oat flour takes a bit of experience. If you have a roller mill or attachment you can produce your own oatmeal using whole oat groats.

Steel cut oats: Also known as Irish, pinhead or porridge oats. They are oat groats cut into chunks with steel blades. They're not rolled and look like coarse bits of grain. Steel cut oats can be found in many supermarkets and natural food stores. They take longer to cook than rolled oats, but retain more texture. They need oxygen free packaging to be kept at their best for long term storage.

Rolled oats: These are also commonly called old fashioned, thick cut or porridge oats. To produce them, oat groats are steamed and then rolled to flatten. They can generally be found wherever oats are sold. They take slightly longer to cook than do the quick cooking oats, but they retain more flavor, texture and nutrition. This is what most people will call to mind when they think of oatmeal.

Quick cooking rolled oats: These are just steamed oat groats rolled thinner than the old fashioned kind above so that they will cook faster. They can usually be found right next to the thicker rolled oats.

Instant rolled oats: These are the "just add hot water" or microwave type of oat cereals and are not particularly suited for a storage program. They do, however, have uses in "bug out" and 72 hour food kits for short term crises.

Whole oats: This is with the hulls still on. They are sold in feed & seed stores and sometimes straight from the farmer who grew them. Unless you have some means of getting the hulls off, I don't recommend buying oats in this form. If you do buy from a seed supplier, make certain that they have not been treated with any chemicals that are toxic to humans.
did you get oat grouts? Or did you get rolled oats vs quick rolled oats? (oat grouts are kinda long and thin, similar to grains of rice, rather than flat liked rolled oats.)

i believe it's possible to buy a roller to turn oat grouts into rolled oats. I think people that make their own beer have rollers they use to process grain for beer-making. that might work, altho i think the rollers are kinda pricy (few hundred bucks). according to alan's FAQ, looks like rolled oats are steamed before rolling the oat grouts, and i'm not sure how to do that, nor what impact that has on the consistency if you didn't steam them first.

i think the blender would create something like steel-cut oats. worth giving it a try to see if you kids like it tho.

--sgl
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  #4  
Old 05/08/09, 06:00 PM
 
Join Date: Aug 2007
Location: Northeastern Oklahoma
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I've read in numerous places over the years that to substitute rolled oats for quick all you have to do is whirl them in a blender for a few seconds to chop them finer and create a little powder. Then use just as you would quick oats. I think a food processor would probably work also. I've done it before when I wanted to make cookies, and rolled oats was all I had.

Just don't "whirl" them too long, or you'll end up with oatmeal flour, lol. It's good too, and I have a couple of cookie recipes that call for oat flour, but it's not what you want for instant oatmeal. You just want to break them down a little so they cook faster and softer than the whole rolled oat.

http://www.stretcher.com/stories/00/001009e.cfm

Here on the Doller Stretcher site, they tell how to make homemade instant oatmeal packets, with different flavorings, and measurements for all. The recipe starts with quick oats, so just whirl your rolled oats down and then measure them for the recipe as instructed.

If your kids only like one flavor, you could probably mix up a big batch and store it in a large jar. Just make up one packet first and measure how much that is. Then when you have a big jar, you know how much to measure out to make one serving.

If the oats you bought are rolled oats, you should be good to go! Hope this helps.

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  #5  
Old 05/08/09, 10:11 PM
 
Join Date: May 2002
Location: Eastern WA
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Stirring the oats more often as they cook will make them creamier. So will adding more liquid & cooking longer. You might like to try cooking with all or part milk.

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  #6  
Old 05/08/09, 10:17 PM
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Sometimes the trick is to keep serving them until they can't remember what they used to taste like. we have done the blender trick...it isn't quite the same as instant...but if you serve them long enough....

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  #7  
Old 05/09/09, 02:17 AM
 
Join Date: Jan 2009
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I am having nightmares of my childhood. My mom made this horrible oatmeal mush for breakfast that no amount of treacle could improve. She also came from the depression era thought that you had to eat what was put before you and be glad of it...I wasnt.

To this day I dont even like oatmeal cookies and rarely eat breakfast..no joke. Probably doesnt help you much but best advice is...go sparingly with oatmeal for breakfast and mix it up with other things now and again..I shall have nightmares now.

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  #8  
Old 05/09/09, 08:24 AM
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Thank you all for your advice. I did buy rolled oats and plan to order more for my year supply. I have been baking with them and my kids love that. I just don't have a ton of baked good recipes that call for oats and one family can only eat so many cookies before momma starts to gain a few pounds

I am planning to watch the Alton Brown oat episode on youtube today and see what he has to say. However I will take calliemoonbeam's advice and just give it a whirl in the blender for a few minutes to see how it works.

salmonslayer- I am sorry you have such horrible memories of oatmeal breakfasts from your childhood. Thankfully, my kids love oatmeal. They always have. They just don't like the chunkier consistency of the larger oats. They are picky like that! My 4 year old daughter yesterday asked my to pick all of the peach flakes out of an oatmeal packet for her They like it plain and sweet. Dried apples are as crazy as we get here!

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  #9  
Old 05/09/09, 08:40 AM
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You might want to try soaking the oats overnight before cooking them. I tried it once and the oatmeal was so creamy that I hated it, LOL. Soaking grains also makes them easier to digest.

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  #10  
Old 05/09/09, 09:46 AM
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You can always use non-instant rolled oats and make granola! I can't find my recipe right now, but this one is very similar:

http://allrecipes.com/Recipe/Megans-Granola/Detail.aspx

I use more cinnamon and less sweetener, but everyone likes it! You can add all kinds of other things to the recipe - flax seed, raisins, any kind of nuts (slivers or crushed), even chocolate chips.

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  #11  
Old 05/09/09, 10:58 AM
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I buy whole oats, barley and corn from local farmers.

We are learning ways to handle each of them.

At $3 to $9 for each 50 pound sack it does become worth the effort.

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  #12  
Old 05/09/09, 02:07 PM
 
Join Date: Sep 2006
Posts: 205

Can you put oats groats through a flaker to make rolled oats? I was also wondering about corn flakes and how they're processed.

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  #13  
Old 05/10/09, 04:48 PM
 
Join Date: Mar 2008
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Quote:
Originally Posted by Fryegirl View Post
Can you put oats groats through a flaker to make rolled oats? I was also wondering about corn flakes and how they're processed.
I actually just bought a flaker for my Family Grain Mill and it's been great. It makes excellent rolled oats from groats. I caved, though, and also bought the KitchenAid mixer adaptor - turning the handle is a good workout and all, but I enjoy watching the KitchenAid do all the work.

http://www.pleasanthillgrain.com/fam...ain_mills.aspx

You can't flake corn, however - way too hard. Corn flakes are likely made by cooking the corn, mixing with other ingredients, squeezing some mixture out and baking it into flakes.

You can flake wheat after soaking it with a bit of water overnight as well as other softer grains.

I heartily endorse the Good Eats oat episode - lots of good recipes and advice.
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