Will cooking oat flour + water/milk = smooth "oatmeal", similar to Cream of Wheat?
This may be a dumb question and I apologize but I am genuinely curious if anybody has tried making 'oatmeal' with oat flour (really ground oats).
I was wondering if it would be similar to Cream of Wheat which is really smooth and creamy. I might have to experiment hm.
Recently I bought 'Scottish oats' from a bulk bin (probably Bobs Red Mill). These are a coarse ground oats, sometimes called porridge oats in the UK. Previously I'd used them for some baking projects where rolled oats were too coarse. But I've also made porridge from them. It is indeed smoother than oatmeal made with rolled oats, though still quite the same as Cream of Wheat.
Oats have a soluble fiber that gives produces a 'gluey' quality, so the porridge will never be the same as the wheat based porridge.
Texture-wise, probably. But the taste, of course, won't be anywhere near similar. I'm sure you already knew that!
Not sure how that will turn out but I suspect it might be a bit gluey; imagine trying it with wheat flour and water? I would suggest buying some oat bran, which cooks up much like cream of wheat. I find that steel-cut oats actually make a less-smooth hot cereal than regular oats. They keep their texture a bit more.
Yes, I've done it many times.
It's not uniformly "smooth" though, or maybe I don't grind my oats fine enough.
I started grinding oats to add to chocolate chip cookies years ago and they are a secret ingredient that no one can ever put their finger on, but they elevate a regular CCC to a hefty, chewy, thing of beauty.
Then I started wondering what would happen if I made oatmeal out of said ground oats.
Definitely give it a try! Just keep an eye on the liquid you add, the ground oats absorb water strangely. I add water a little at a time.
thank you to everybody who replied! your comment is pushing me to try it. ive been eating oatmeal everyday for almost a year now and its not because im lazy or anything i just really enjoy it and have it almost perfected. i realized i like cream of wheat's texture more though but it makes me really bloated for some reason. thank you again!
I strongly recommend NOT using the 'instant' stuff - cooking the 'real' flakes gives so much more taste and texture - and the bigger the flakes the better
I realize this is somehow diametrically opposed to the original question which was aimed at a purée type of thing
(btw - the health benefits of fiber do get lost to a large degree when grinding, blending, puréeing, etc.)