If you are like me and words bother you, you’d have asked yourself by now: why are oats “rolled”? And what happened to them to be that way?
I’ve recently made these Rolled Oats Breakfast Cookies and while I was having one with my afternoon tea I decided to look into the rolled stated of the oats. Google had this to say:
“Rolled oats (sometimes called old fashioned oats) are created when oat groats are steamed and then rolled into flakes. This process stabilizes the healthy oils in the oats, so they stay fresh longer, and helps the oats cook faster, by creating a greater surface area.” Some mystery. Needless to say, I was disappointed how simple this explanation turned out to be. But the cookies are good.
Here is the recipe.
Rolled Oats Breakfast Cookies
Makes 12 large cookies; Time to prepare: 15min
300g/1,5 cups* rolled oats
6 tablespoons linseeds
100g/0,5 cup desiccated coconut
100g/0,5 cup coconut butter
100g/0,5 cup honey
100g/0,5 cup cranberries
Approx. 6 tablespoons of water
Preheat oven to a 180C/350F.
In a large bowl, mix dry ingredients: rolled oats, linseed, desiccated coconut, cranberries.
In a pan, warm up coconut butter and honey until pourable.
Pour butter and honey over dry ingredients and mix well. The mixture will be dry, so start adding a spoon of water at a time until it resembled very dry porridge.Use a muffin tray to shape and bake the cookies. Simply fill the muffin holes with the mixture, pressing them tight. Alternatively, make
Use a muffin tray to shape and bake the cookies. Simply fill the muffin holes with the mixture to the rim, pressing tight and leveling them.
Alternatively, make twelve cookies with your hands squeezing them hard, so they don’t fall apart.
Bake the cookies in the oven for 15 min, or until slightly brown. Let them cool before lifting them out of the tray, because they are very fragile when warm.
Perfect, unmysterious, rolled oats cookies for tea and breakfast.
*Cup approx. = 150g