After that, steel-cut oats are all done, but rolled oats go on to get flattened (the flatter the oat the quicker it cooks) and steamed in rollers. But let’s say I stop being lazy and wake up early enough make my own steel-cut oats at home: Quaker Oats spokeswoman Candace Mueller explained to me that the only difference in how the two kinds of oats are produced is in the very last step: Once they’re cleaned and dehulled, the oats get cut. Obviously, the take-out packaging is a major concern. On the environmental front, things get a little more complicated. But this side-by-side comparison of 40 grams of Quaker steel-cut and rolled quick oats would suggest that nutritionally, the two are pretty identical (though mysteriously, the quick oats have slighly more fat than the steel-cut oats). Proponents of diets based on the glycemic index often claim that steel-cut oats have a lower glycemic load than rolled oats, meaning they’re less likely to cause a blood-sugar spike. Looking for an excuse to indulge in the tasty stuff once in a while, I decided to do some research: Is there any evidence that steel-cut oatmeal is more nutritious and/or better for the planet than instant rolled oatmeal? Dry steel-cut oats are cheaper and require less packaging, but they take 20 minutes to cook, which isn’t really feasible at the office. The problem is that the prepared version is pricey and overpackaged: usually around $3 for a small paper container with a lid. Hard to resist, since I a) am a sucker for fancy toppings (warm apple compote, anyone?) and b) find the texture and flavor of steel-cut oatmeal far superior to that of the boring quick oats I keep at my desk: Steel-cut oatmeal is chewier and, to my taste, slightly toastier than the instant stuff. Within blocks of MoJo‘s San Francisco headquarters, it’s sold at upscale touristy cafes and chain places like Starbucks and Jamba Juice.
#Are steel cut oats healthier free#
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