National Culinary Review

“Bring it in authentically,” she says. “If it’s Deep South oatmeal, make sure it is Deep South, and don’t twist it to another region. Make sure you don’t give it a Chicago spin.” The type of oatmeal used is trending toward steel-cut and heartier-based oatmeals, says Lynn Rogers, co-owner of Coach’s Oats, Yorba Linda, Calif. He founded the company in 1993 on a different way to produce the oats, baking them before grinding, which gives them more texture and a nutty flavor. They don’t get soggy or pasty and cook in only a few minutes. Those characteristics are the reason some restaurants use Coach’s oats as a binder in their turkey meatloaf, Rogers adds. And because the brand’s oats puff like rice and are slightly crunchy, they add a unique quality to cookies.

OATS AT THE CENTER

Other considerations for oatmeal applications depend on your intended preparation method—as in boiling, roasting or smoking, says Badaracco. “You could cook the oats so you capture the moisture, but then you can smoke (them) afterwards or use some other secondary method.” For roasted vegetables, use oats as part of the coating.

She suggests using oatmeal in pizza crusts or any bread, muffin or scone recipe. “Veggie burgers commonly have oats, or use them in whole-grain salads. When you cook steel-cut oats, they hold their form and act like a grain of rice.” On the sweet side, she recommends oats as part of the crust for New York cheesecake.

Other than in casual-dining restaurants, oatmeal mentions on menus
have increased substantially over the past three years. While it is
mentioned most on family restaurant menus, its greatest increase
has come in the quick-service realm, up nearly 213% in three years,
according to Mintel Menu Insights.
OATMEAL GALORE

RestaurantSegment Q3 2008 Q3 2009

36 41

8 12

11 13

97

10

INCIDENCES OF OATMEAL MENTIONS ON RESTAURANT MENUS BY RESTAURANT SEGMENT, 2008-2011

Family/Midscale
Quick Service Restaurant
Fine/Upscale/Gourmet
Fast Casual
Casual Dining
Source: Mintel Menu Insights

Q3 2010 42 25 13 10

1

Q3 2011 43 25 17 12

0

Change
2008-2011
19.4%
212.5%
54.5%
33.3%
0%

OATS BY MANY NAMES Oats currently available in the market can be broken down into four categories, says Cassidy Stockton, marketing specialist with Bob’s Red Mill Natural Foods, Milwaukie, Ore.

ROLLED OATS This is the most common oatmeal variety and comes in varying degrees of thickness from instant to extra-thick. Differences are in the thickness of the rolled oat. Most rolled oats can be cooked on the stove top or in the microwave, although extra-thick should be cooked on the stove top for the best results and instant simply needs boiling water to cook.

STEEL-CUT OATS This comes in varying sizes, but the most common variety is primarily cooked on the stove top, not in the microwave. Steel-cut oats can also be prepared in a rice cooker or slow cooker, but the best results come from the stove top.

MILLED OR GROUND OATS This is the true oatmeal that originates in ancient Scotland. Whole oats are ground on stone mills or other grinding equipment into a light, powdery meal. It can be cooked in the microwave or on the stove top and produces a creamy farina-like cereal.

WHOLE OAT GROATS (the whole oat kernel with the husk removed) This cooks similarly to any other whole grain and can be prepared on the stove top or in a rice cooker or slow cooker. It takes longer than any other oat type to cook, and yields a plump grain good for use in soups, sides and salads.

Oatmeal also makes a great thickener for stew and an economical way to bulk it up, says Todd Mohr, founder of WebCookingClasses.com and chef-instructor at Stratford University, Baltimore. He says if you grind oats, the resulting flour doesn’t contain protein, as does wheat flour, so it doesn’t develop the gluten that is helpful in baked goods. However, oat flour also doesn’t have a floury, pasty flavor in sauces. While flour must be mixed with fat to make a thickening roux, oat flour can be dissolved directly in the liquid.

When used like a panko crust coating on a chicken breast, added to meatloaf or used as a stuffing for game birds, oatmeal gives a rustic country-inn feel, Mohr says.

Another savory oatmeal application Mohr recommends is oat ravioli. If you choose to make your own ravioli dough, consider oat flour. Neither the traditional semolina flour nor oat flour contains gluten, so they could be used interchangeably for pasta dough. For a filling, he believes mushrooms and oatmeal are an ideal flavor combination.