Apple Pie=American. Oatmeal=Probably Scottish. It’s said that oatmeal was popular in Scotland in part because it grew better than wheat in Scotland’s low temperature, high humidity climate. The Scots did some great things with oatmeal, we owe them a lot. They also did some more…….questionable things with oatmeal; like boiling it inside a sheep’s intestine and calling it pudding. What oatmeal really needs is an injection of America. Oatmeal and Apple Pie: international cooperation at its finest, an example of the good that can come when two cultures share their strengths.
Apple Pie Oatmeal is soft, moist, and contain multiple soft textures. Any textures requiring chewing have been prepared so that there are no pieces larger than ¼ inch (or 6mm). These foods are soft enough that, with minimal effort, they can be easily formed into swallowable-sized portions.
If you require a pureed texture, apple pie oatmeal can easily be pureed. Just add the completed dish to a food processor or blender and blend until smooth. You can thin it by adding milk (or extra caramel sauce) if you so choose.
Oatmeal is high in fiber and protein and is relatively low in calories. It is also one of the most filling foods on earth, second only to boiled potatoes.
Oat Groat: a complete, unbroken, oat grain
Rolled Oats: oat groats that have been steamed, then flattened. They cook quickly and work well in a variety of dishes.
Steel Cut Oats: oat groats that have been cut into 2-3 pieces. They take longer to cook but your patience will be rewarded with a unique texture and chewiness, and in my opinion, is more filling than any other type of oats.
Instant Oats: oat groats that have been cooked, dried, and rolled thinner than rolled oats. They cook very quickly and have a mushier texture.