Prep Time:5 minsTotal Time:5 minsServings:1Yield:1 cupJump to Nutrition Facts
Prep Time:5 minsTotal Time:5 minsServings:1Yield:1 cup
Prep Time:5 mins
Prep Time:
5 mins
Total Time:5 mins
Total Time:
Servings:1
Servings:
1
Yield:1 cup
Yield:
1 cup
Jump to Nutrition Facts
Fred Hardy
Cook Mode(Keep screen awake)Ingredients1cupwater or low-fat milkPinchofsalt½cupquick-cooking oats(see Tip)1ouncelow-fat milk for serving1 to 2teaspoonshoney, cane sugar or brown sugar for servingPinchofcinnamon
Cook Mode(Keep screen awake)
Ingredients
1cupwater or low-fat milk
Pinchofsalt
½cupquick-cooking oats(see Tip)
1ouncelow-fat milk for serving
1 to 2teaspoonshoney, cane sugar or brown sugar for serving
Pinchofcinnamon
Directions
Stovetop: Combine water (or milk) and salt in a small saucepan. Bring to a boil. Stir in oats and reduce heat to medium; cook for 1 minute. Remove from heat, cover and let stand for 2 to 3 minutes.
Microwave: Combine water (or milk), salt and oats in a 2-cup microwave-safe bowl. Microwave on High for 1 1/2 to 2 minutes. Stir before serving.
Serve with your favorite toppings, such as milk, sweetener, cinnamon, dried fruits and nuts.
Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe Hauser
Frequently Asked QuestionsOats, including quick-cooking oats, are an excellent source of complex carbohydrates, plant protein and fiber. Eating oats has been linked with lower cholesterol, a healthy gut and balanced blood sugar.Cow’s milkboasts a variety of nutrients, including protein, calcium, vitamin D, vitamin B12 and potassium. The fat and protein in milk help to keep you full and satisfied. And the calcium and vitamin D build and maintain strong bones. There is even evidence that regularly drinking milk may lower your risk of cognitive decline, heart disease, stroke and high blood pressure.Both quick-cooking oats and rolled oats (sometimes called old-fashioned oats) are oat groats that are steamed and pressed (or rolled) into flakes. Rolled oats are steamed and pressed a little less than quick-cooking oats, which helps them retain their texture when they’re cooked. The trade-off is that rolled oats take longer to cook than quick-cooking oats, giving quick-cooking oats an edge if you’re in a hurry.Generally speaking, rolled oats and quick oats can be used interchangeably in both baking and cooking. If a recipe calls for quick oats and you only have rolled oats on hand, you can pulse the rolled oats in a food processor for a few seconds to break them down into smaller pieces. If you have quick oats on hand and a recipe that calls for rolled oats, you can use quick oats in their place. Just keep in mind that their texture may be less pronounced in baked goods and that you may have to cook rolled oats longer than the time provided in the recipe for stovetop cooking.People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Frequently Asked Questions
Oats, including quick-cooking oats, are an excellent source of complex carbohydrates, plant protein and fiber. Eating oats has been linked with lower cholesterol, a healthy gut and balanced blood sugar.
Cow’s milkboasts a variety of nutrients, including protein, calcium, vitamin D, vitamin B12 and potassium. The fat and protein in milk help to keep you full and satisfied. And the calcium and vitamin D build and maintain strong bones. There is even evidence that regularly drinking milk may lower your risk of cognitive decline, heart disease, stroke and high blood pressure.
Both quick-cooking oats and rolled oats (sometimes called old-fashioned oats) are oat groats that are steamed and pressed (or rolled) into flakes. Rolled oats are steamed and pressed a little less than quick-cooking oats, which helps them retain their texture when they’re cooked. The trade-off is that rolled oats take longer to cook than quick-cooking oats, giving quick-cooking oats an edge if you’re in a hurry.
Generally speaking, rolled oats and quick oats can be used interchangeably in both baking and cooking. If a recipe calls for quick oats and you only have rolled oats on hand, you can pulse the rolled oats in a food processor for a few seconds to break them down into smaller pieces. If you have quick oats on hand and a recipe that calls for rolled oats, you can use quick oats in their place. Just keep in mind that their texture may be less pronounced in baked goods and that you may have to cook rolled oats longer than the time provided in the recipe for stovetop cooking.
People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Originally appeared: EatingWell.com, December 2018
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Nutrition Facts(per serving)150Calories3gFat27gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
