Oatmeal
Oatmeal
Oatmeal (/oʊtˈmiːl/) is a type of coarse flour made of hulled oat grains (groats) that have either been milled (ground), steel-cut, or rolled. Ground oats are also called "white oats". Steel-cut oats are known as "coarse oatmeal", "Irish oatmeal" or "pinhead oats". Rolled oats can be either thick or thin, and may be "old-fashioned", or "quick", or "instant". The term oatmeal is also used in the U.S. and parts of Canada to describe a popular oat porridge made from either ground, steel-cut, or rolled oats.
Etymology
The term "oatmeal" is of English origin and is derived from the Old English word "āt", meaning "oat" and "mǣl", meaning "meal".
Related Terms
- Groats: The hulled kernels of various cereal grains such as oat, wheat, and rye. Groats are whole grains that include the cereal germ and fiber-rich bran portion of the grain as well as the endosperm.
- Porridge: A dish made by boiling ground, crushed, or chopped starchy plants—typically grains—in milk or water. It is often cooked or served with added flavorings such as sugar, honey, etc. to make a sweet dish, or mixed with spices, vegetables, etc. to make a savoury dish.
- Endosperm: The tissue produced inside the seeds of most flowering plants around the time of fertilization. It surrounds the embryo and provides nutrition in the form of starch, though it can also contain oils and protein.
- Bran: The hard outer layers of cereal grain. It consists of the combined aleurone and pericarp. Along with germ, it is an integral part of whole grains, and is often produced as a byproduct of milling in the production of refined grains.
External links
- Medical encyclopedia article on Oatmeal
- Wikipedia's article - Oatmeal
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