Difference between oatmeal and oats?

soba

I searched but can't find the answer to my question. We made some Staffordshire oatcakes at the weekend using oatmeal, however, in a bid to make then a bit more economical we've bought a bigger bag of oats. Is there a difference, apart from the size of the oats, and is it possible to use my food processor to make them smaller, like the size of medium oatmeal?

carriebradshaw

soba wrote: »

I searched but can't find the answer to my question. We made some Staffordshire oatcakes at the weekend using oatmeal, however, in a bid to make then a bit more economical we've bought a bigger bag of oats. Is there a difference, apart from the size of the oats, and is it possible to use my food processor to make them smaller, like the size of medium oatmeal?

I use my blender to blitz value oats into oatmeal to use as they are a great deal cheaper. I love staffordshire oatcakes and I make my own too as Ican't get them here.

nesssie1702

Are you talking about flaked oats? They're probably processed more than the oatmeal is - but if you find that blending them gives the right consistency go for it.

What makes staffordshire oatcakes different from ordinary oatcakes?

carriebradshaw

they're more like pancakes but made with oatmeal and yeast but no eggs

I use this recipe from the bbc website

staffordshire oatcakes

ETA: I use tesco value oats they are rolled oatflakes,I just blitz them down in the blender

Swan_2

I think of oatmeal & oats as the same thing, they usually come in fine, medium & pinhead grades, depending on how much they've been milled

rolled oats are the flat ones, & there are different kinds, ranging from very the soft/small instant kind to the coarser jumbo rolled oats you get in health food shops

I use the different kinds depending on what I'm making, standard supermarket rolled oats for Twink's Hobnobs™ pinhead for my porridge & a mixture of medium/pinhead for oatcakes

I guess it's just a matter of working out what's best for the recipe (goes off to google Staffordshire Oatcakes )



EDIT ... thanks for the link carriebradshaw, it looks as if those use oatmeal/oats rather than rolled oats

trinity_bleu

now that brings back memories of being a student in Stoke, with an oatcake shop on every corner ... cheese and beans ... yum yum yum

CravingSaving

I have always been confused about the differences too, especially between rolled oats and porridge oats, and all my WW11 recipe books talk about oatmeal.

I have given up worrying too much, and as I only really have porridge oats around, I use them in nearly everything and have had no problems. They do seem to make for a slightly chewier consistency if making flapjacks, which I like, and I have added them to bread, butter and fruit pudding to bulk it out, and to shepherds pies and bolognaise type sauces too. You cant actually see them when they are in savoury dishes (which is a bonus considering the "eeeeew whats that" mindset of my kids!

soba

carriebradshaw wrote: »

I use this recipe from the bbc website

staffordshire oatcakes

That's the recipe we use too!! DH has made a start on a fresh batch of oatcakes this afternoon - he processed the oats in a food processor for a short burst and it looks exactly like the oatmeal we'd bought before. Going for a full batch of oatcakes this time - the mix makes about 36!! Yum Yum:D

Anyone that's interested why not try a half mix to see if you like the? Good filled with bacon, cheese, eggs, saus, beans, toms and mushrooms. Not necessarily all at the same time though..........:D

PS. DH has been camping in the woods this weekend with his buddies, and he's doing a photo tutorial for them on how to make oatcakes!!

soba

Just had an email back from Mornflake. I asked them about the difference between oats and oatmeal:


Dear Soba
Thank you for your e-mail.
I have spoken with our Technical Manager and he tells me that the texture of the oatcake would be different if you used porridge oats in the recipe. They have tried many variations in tests and have found that the medium oatmeal gives the best results.
We do have 25kg sacks of Medium Oatmeal available from our shop on site. The current price is £11.40.
I hope this answers your questions but please do not hesitate to contact me again if you need any further information.

carriebradshaw

soba wrote: »

That's the recipe we use too!! DH has made a start on a fresh batch of oatcakes this afternoon - he processed the oats in a food processor for a short burst and it looks exactly like the oatmeal we'd bought before. Going for a full batch of oatcakes this time - the mix makes about 36!! Yum Yum:D

Anyone that's interested why not try a half mix to see if you like them. Good filled with bacon, cheese, eggs, saus, beans, toms and mushrooms. Not necessarily all at the same time though..........:D

PS. DH has been camping in the woods this weekend with his buddies, and he's doing a photo tutorial for them on how to make oatcakes!!

they're addictive aren't they :T we also eat them with chocolate spread or marmalade, pretty much anything really,my favourite filling is cheese and bacon,they freeze really well too,I tend to freeze them in two's or four's with greaseproof paper in between them

janb5

Oatmeal is much finer so is suitable for parkin and the Staffordshire pancakes. I noticed that M @ S sell it now so is worth a look just to compare the difference.