A Celebration of Oatmeal

9 years ago

In honor of January being 'National Oatmeal Month,' it's fitting that we
recognize oatmeal for its excellent nutritional value and versatility.

According to the Quaker Oats Company, more oatmeal is bought in January than any other time of the year.

The hardy food not only promotes a healthy heart, it's a good source of dietary fiber - both soluble and insoluble.

To celebrate oatmeal, here are some interesting facts and other tidbits to arouse your craving.

  • The most popular topping for cooked oatmeal is milk. Other frequently used toppings are sugar, fruit and butter.
  • Since medieval times, the oat has long been a staple in Scotland due to its ability to grow in harsh climates and poor soil.
  • In colonial America, oats were mainly grown for use as animal feed.
    Scottish and Dutch immigrants, however, used them in their traditional
    porridge, baked goods and puddings.
  • Today, roughly 80 percent of U.S. households have oatmeal in the pantry.
  • The earliest oatmeal cookie recipe appeared in the United States during the late 1800's.
  • Cookies are the number one non-cereal usage for oatmeal.
  • In 1908, Quaker Oats mass-distributed its first oatmeal cookie recipe. It appeared on the Quaker Oats package as "oat cakes."
  • The Food and Drug Administration in 1997 approved the first food-specific health claim touting soluble fiber from oatmeal may reduce the risk of heart disease when combined with a low-fat diet.
  • Oats promote eco-friendliness. They require less herbicide spray than many other grains.
  • Per capita, the state of Vermont leads the U.S. in consumption of oats/oatmeal.
  • One cup of cooked, whole-grain oats contains about 4 grams of dietary fiber.
  • Oats are the third leading cereal crop produced in the U.S., behind wheat and corn.
  • Yes, there really is a town in Texas named Oatmeal. It's located about 56 miles northwest of Austin.

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