Oatmeal or Oatbran?

jessbrown100

Hi all :hello:
I'm realy wanting to make my traditional Parkin for Bonfire Night but can't find any Oatmeal anywhere . I've tried Mr T, A and S but no one has any. Could I use Oat Bran instead? is it the same thing and would it have the same effect? Any advice would be fab (have had a look but couldn't find any info on the index, please move me if there is a similar question, thanks).
Thanks all,
Jess x

Meadows

jessbrown100 wrote: »

Hi all :hello:
I'm realy wanting to make my traditional Parkin for Bonfire Night but can't find any Oatmeal anywhere . I've tried Mr T, A and S but no one has any. Could I use Oat Bran instead? is it the same thing and would it have the same effect? Any advice would be fab (have had a look but couldn't find any info on the index, please move me if there is a similar question, thanks).
Thanks all,
Jess x

OATBRAN
Oatbran is extremely versatile in making a deliciously smooth high fibre porridge. It can be sprinkled on any other cereal to enhance its nutritional value and added to yoghurt, fruit soups, stews, casseroles and baked into bread or biscuits.

Oatmeal is a product of ground oat groats (i.e. oat-meal, cf. cornmeal, peasemeal, etc.) or a porridge made from this product (also called oatmeal cereal). In the United States and Canada, 'oatmeal' can refer also to other products made from oat groats, such as cut oats, crushed oats, and rolled oats. The groats are coarsely ground to make oatmeal, or cut into small pieces to make steel-cut oats, or steamed and rolled to make rolled oats. The quick-cooking rolled oats ("quick oats") are cut into small pieces before being steamed and rolled. "Instant" oatmeal is pre-cooked and dried, usually with sweetener and flavor additives.[1] Oatmeal is used to make porridge, as an ingredient as in oatmeal cookies and oat cakes, or as an accent as in the topping on many oat bran breads and the coating on Caboc cheese. It is also used as a thickener in some foods such as canned chili con carne. Oatmeal is also used in some alcoholic drinks, cosmetics, soaps, external medical treatments, and is sometimes added to animal feed products.

Sound as though you can do the same with both, I think the bran is almost like a flour with a rough texture.

This recipe uses oats:
Parkin
(traditional north of England cake)

2 c flour
2 t baking powder
2 t ginger
1/2 cup sugar (optional)
1 cup oats
1 cup milk
1/3 cup margarine
1 cup molasses and honey mixed (in England this would be treacle and golden syrup)
Mix together the flour, baking powder, and ginger as well as sugar if desired. Soak oats in milk for 1/2 hour. Melt margarine and add molasses and honey. Combine wet ingredients and add to dry. Pour into a 9" x 11" pan. Bake at 325F for 45 minutes or until it starts to come away from the sides of the pan.