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Wheat Montana-Steel Cut Oat Cereal

Steel Cut Oat Cereal

This is not just a great hearty hot cereal from fields in Montana. It also is a great base for stir-fries and curries, or use it like risotto.

$2.79

Oats

SKU: b0b4843c967a Category: Tag:

Description

Steel-cut oats are whole oat kernels, or oat grouts, that are cut with metal blades into little nugget-like pieces. They make a thicker, heartier-textured hot cereal. All that’s in this bag are oat groats so you get just 100 percent whole-grain nutrition in each bowl.

Whole grains include the bran, the endosperm and the germ and they are very important to good health. Many people don’t even eat one serving of whole grains each day. We recommend 5 to 7 servings and you can get one with a serving of this Steel-Cut Oat Cereal.

Oats are a truly impressive SuperFood. They’re high in fiber and protein and low in calories. They’re a rich source of minerals, thiamin, and phytonutrients such as polyphenols and lignins. The synergy of nutrients in oats makes them an outstanding and formidable SuperFood.

Steel-Cut Oat Cereal may take longer to cook (12 minutes for a chewy texture or 25 minutes for a more creamy texture) but a ¼ cup serving has more fiber (4 grams vs 3 grams) and protein (6 grams vs 3 grams) than traditional oatmeal. Wheat Montana’s Steel Cut Oat Cereal is grown in higher altitude fields in Montana and is non-GMO.

Steel-Cut Oats aren’t just great for breakfast. You can use them as you would any grain. Top it with stir-fried veggies or curries. In fact, if you make a big batch and put it in the refrigerator, you’ll find all kinds of ways to get the healthy nutritional power of whole-grain oats in your meals.

Additional information

Certification

SuperFood

Oats

SuperFood

Oats

It wasn’t until 1997 that the FDA allowed a label to be placed on oat foods claiming an association between consumption of oatmeal, oat bran, or oat flour and a reduced risk for coronary heart disease. Oats are a simple, yet profound SuperFood that is low in calories, high in fiber and protein.

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