Oireachtais, Tithe an (July 9, 1931). "Ceisteanna—Questions. Oral Answers. - Cost of Victualling in Prisons. – Dáil Éireann (6th Dáil) – Thursday, 9 Jul 1931 – Tithe an Oireachtais". www.oireachtas.ie. Heat the grill. Put the bacon on a small baking tray and grill for four to five minutes, until crisp. Keep warm. The oat grains are de-husked by impact, and are then heated and cooled to stabilize the groats, the seed inside the husk. The groats may be milled to produce fine, medium, or coarse oatmeal. [1] Step 9: Bake in the preheated oven for 45 mins or until baked, testing the centre of the cake with a skewer until it comes out clean. Xi H, Zhou W, Niu Y, Zhu R, Wang S, Guo Y, Liu W, Xiong X, Guo L. (2023). "Effect of Oat Consumption on Blood Pressure: A Systematic Review and Meta-Analysis of Randomized Controlled Trials". J Acad Nutr Diet. 123 (5): 809–823. doi: 10.1016/j.jand.2022.11.010. PMID 36435335. {{ cite journal}}: CS1 maint: multiple names: authors list ( link)

Put the oatmeal and water into a pan. Some people like to leave the oatmeal to soak overnight, but this really isn’t necessary.Samuel Johnson referred, disparagingly, to this in his dictionary definition for oats: "A grain, which in England is generally given to horses, but in Scotland supports the people." His biographer, James Boswell, noted that Lord Elibank was said by Sir Walter Scott to have retorted, "Yes, and where else will you see such horses and such men?" [18] Tip 2: I used a mix of Dark Treacle and Golden Syrup which is traditional when making Yorkshire Parkin. Dark treacle is often used when making bonfire toffee.

Oatcakes were traditionally a major source of carbohydrate so would be served with all sorts of meals. They can also take the place of bread or toast at breakfast and are good alongside soups: maybe even a Scotch Broth? in sowans, not strictly made from the meal but as a porridge-like dish made from the fermented inner husks of oats [22] [23] each of shelled hemp seeds, linseeds, sesame seeds and sunflower seeds (or 100g of whichever seedy mix you like) Workhouse Diet 1850 - 1900 - Desperate Haven - The Famine in Dungarvan - Waterford County Museum". www.waterfordmuseum.ie. Oatmeal and other oat products were the subject of a 1997 ruling by the Food and Drug Administration that consuming oat bran or whole rolled oats can lower the risk of heart disease when combined with a low-fat diet via the effect of oat beta-glucan to reduce levels of blood cholesterol. [5] A similar conclusion was reached in 2010 by the European Food Safety Authority. [6]Nairn's (2010)". Nairns-oatcakes.com. Archived from the original on 2011-07-18 . Retrieved 2012-10-08. University of Southampton (1868). "Circular by Inspectors General of Prisons to Board of Superintendence of Irish County Prisons in reference to proposed Alteration in Prison Dietaries"– via JSTOR. {{ cite journal}}: Cite journal requires |journal= ( help) Scotch oats, which are also referred to as 'pinhead oats' are chopped, rather than rolled into small pieces and they are chewier than rolled oats. They are used for the most traditional method of cooking porridge, but they take much longer to cook than any other type of oat. Cloake, Felicity (2018-01-29). "How to make the perfect Staffordshire oatcakes | Food". The Guardian . Retrieved 2018-08-14. dried cherries, cranberries, raisins or sultanas (optional), soaked briefly in warm water if very chewy, then drained

In the United States, oatmeal is often served as a porridge [26] with milk or cream and a sweetener, such as brown sugar or honey. The term oatmeal is used in American English to mean porridge. It may include additional ingredients such as peanut butter, cinnamon or various types of fruits. [27] Nigeria [ edit ] Oatmeal porridge has a long tradition in these regions, but during the Middle Ages porridge made from rye or barley was even more common in at least some parts of the area. [25] United States [ edit ] ROLLED or JUMBO OATS Here the oats are steamed and then pressed between rollers. These are the oats I buy most of the time: they still have good texture but don’t take as long to cook as pinhead oats.For very little effort and cost, you can enjoy wonderfully wholesome and delicious Scottish Oatcakes. Oireachtas, Houses of the (June 30, 1959). "Written Answers. - Dublin Prison Food Statistics. – Dáil Éireann (16th Dáil) – Tuesday, 30 Jun 1959 – Houses of the Oireachtas". www.oireachtas.ie. EFSA Panel on Dietetic Products, Nutrition and Allergies (2010). "Scientific Opinion on the substantiation of a health claim related to oat beta glucan and lowering blood cholesterol and reduced risk of (coronary) heart disease pursuant to Article 14 of Regulation (EC) No 1924/2006". EFSA Journal. 8 (12): 1885. doi: 10.2903/j.efsa.2010.1885. While some Scots may not like a Sassenach such as myself calling these savoury biscuits Scottish oatcakes, I really don’t have a choice. That’s because I live in north Staffordshire and if you say ‘oatcake’ here people immediately think of Staffordshire Oatcakes. Not biscuits, but oat pancakes often stuffed with bacon or sausage and cheese, usually eaten for breakfast.

For the Scottish Oatcakes you see in this post, I used a combination of medium oatmeal and rolled oats. I whizzed up the rolled oats (in a coffee grinder, actually) but not too finely. I think it’s nice to have some largeish pieces of oat remaining for a rustic feel and more interesting texture. The Food Journal. London: J.M. Johnson & Sons. 1874 . Retrieved Feb 14, 2010. The grain of oats, intended for human food, is generally prepared by being ground into meal; although it is also used in the form of groats, that is, of grain denuded of its husk, and merely broken into fragments. Oatmeal is of two kinds, both common in all shops in which it is sold, fine meal, and coarse or round meal. For various purposes, some prefer the one and some the other. There is no difference in quality, but merely in the degree in which the grain has been triturated in the mill.

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So, although you may think of these simply as ‘oatcakes’, I really do have to call them Scottish Oatcakes. I’ve made some batches with olive oil and some with butter. Personally, I think there’s next to no difference. The ones with butter were perhaps slightly richer, but this was barely noticeable. Both versions had good flavour and were nicely crunchy. So just use whichever fat you prefer. Mariani, John F. (February 4, 2014). Encyclopedia of American Food and Drink. Bloomsbury Publishing USA. ISBN 9781620401613– via Google Books. Line a shallow baking tray, about 20cm x 30cm, with baking parchment or clingfilm. Tip in the fruity, oaty mixture and gently press it out as even and level as you can.