Though it’s often relegated to the breakfast bowl, oatmeal is surprisingly versatile to cook with. It possesses an uncanny ability to harmonize powerful flavors, textures, and seemingly conflicting ingredients in a cinch. Beyond being a culinary diplomat, oats contain anti-cancer antioxidants, anti-inflammation polyphenols and phytochemicals, and digestion-friendly fiber.
You may think of steel-cut oats or whole groats as the healthiest choice of the group, but the processing techniques used on whole oats does not actually strip away at their nutritional properties, so feel free to choose whatever kind suits your mood! They all provide a heaping helping of protein, vitamins A, B, K and E, and healing minerals including potassium, manganese, folic acid, niacin, zinc, iron, and calcium. There are also many varieties of certified gluten-free oats that avoid cross-contamination with the protein, like Bob’s Red Mill and GF Harvest, and even ways to enjoy oatmeal raw by using a handy food processor or dehydrator.