Apricot-Almond Baked Oatmeal Recipe on Food52 (2024)

FAQs

What's the difference between baked oats and oatmeal? ›

Tips for making baked oats

The difference between baked oatmeal and baked oats is all in the texture. And getting that cake-like texture comes from adding the egg, but also blending the ingredients well.

Oatmeal may become gummy or have a dry texture if the combined oat mixture sits for a prolonged time before it is baked. Once the wet ingredients are mixed with the oatmeal, the oatmeal will begin absorbing moisture. If it sits for too long, it will become dry or gummy when baked due to inadequate moisture.

Refrigerate leftover baked oatmeal for 5 to 7 days, either wrapped in the baking pan or in an airtight container. To Reheat. Bake the oatmeal in a 350 degree F oven until it's warmed through, or simply heat it up in the microwave.

Oats are a "fabulous source of carbohydrates and soluble fiber," says Fine. Fine also explains how the carbohydrates and the fiber combined in baked oats help to create that key sensation you want after eating a meal: fullness.

Steel-cut oats, also called Irish oatmeal, are the whole oat kernel that has been cut into two or three pieces using steel disks. This type of oats contains the highest amount of fiber, as it is least processed. Steel-cut oats take a little longer to cook, and result in a creamy and chewy porridge.

Compare 100 calories of baked potato to 100 calories of oatmeal, and you find a bit less protein (3 grams vs. 4), a bit more starch (18 grams vs. 16) and a similar mineral profile (potatoes have more potassium, but oats have more selenium). But potatoes beat out oats in just about every vitamin, as well as fiber.

If the dry ingredients are not well mixed, there can be pockets or lumps of ingredients (especially leavening) that can lead to bitter or off flavors.

Not Cooking It Properly

"Not cooking them long enough might get you dry unchewy oats that are not as palatable to enjoy," says Maggie Michalczyk, Chicago-based RDN and author of The Great Big Pumpkin Cookbook. Plus, you want to sit down and enjoy your bowl of oats, not deal with messy clean up.

It doesn't even have to be a milk—you can just use water, or a mix of yogurt and water, or applesauce and water, or keifer or whatever liquid you want to infuse your baked oatmeal with.

A cup of cooked oatmeal (1/2 cup of dried oats) contains approximately 30 grams of carbs, which can fit into a nutritious meal plan for people with diabetes. Oatmeal is high in fiber and nutrients but low in saturated and trans fats and sugar and can help you maintain a healthy blood sugar level.

Can I leave baked oatmeal out overnight? ›

Store your baked oatmeal in the refrigerator for up to 5 days. While you can leave your baked oatmeal out overnight, they will last much longer in the fridge.

Cooked oatmeal can be stored in the refrigerator or freezer, extending its shelf life and ensuring it remains safe to eat. The United States Department of Agriculture's general directives for leftovers are that they will remain fresh for up to four days in the fridge or as long as four months in the freezer.

Yes, it is good to eat oatmeal every day considering its nutritional profile and health benefits, including weight control and heart-healthy effect. As a breakfast food and mid-meal snack, oatmeal is potentially a better option than the majority of foods available in the market.

Oatmeal is a good source of fiber, particularly soluble fiber. As a result, it helps add moisture to the stool, which makes it softer and easier to pass. Other high-fiber foods like fruits, nuts and seeds pair well with oatmeal and could increase the meal's or snack's constipation-relieving benefits.

Benefits of eating oatmeal in the morning include its high fiber content promoting digestive health, providing sustained energy, and potential cholesterol reduction. Drawbacks may include added sugars in flavored varieties and the need for variety to ensure a balanced diet.

A: Great question, and one that we get a lot. There aren't any major differences in the nutrition benefits of the three types of oats. All forms of oats are 100% whole grain, a good source of fiber and have the same nutritional information – same calories, fiber and protein per serving.

Speaking of, what is the difference between oats and oatmeal? Technically, oats refers to the whole grains themselves, and oatmeal to the porridge-like dish often made from them, and/or to the processed form of the whole grains—but now, the terms are often used interchangeably.

Soaking the oats overnight reduces the phytic acid content present in the oats better than cooking them. Phytic acid is an antioxidant naturally present in grains, legumes, tubers and certain vegetables.

Rolled oats are much chewier while quick oats are much creamier and smooth. The difference in texture might help you decide which type of oat you should use in a recipe. Rolled oats hold their shape well and give things a nice chew. This makes them perfect for baked goods and cookies.