This pinhead porridge bake is savoury, with nothing sweet added so it is good for those glucose spikes. And it has a great gritty texture, so different to bland rolled oats.
What are pinhead oats?
Pinhead oats are also known as steel-cut oats. Those two names together explain what they are: barely processed oat groats with only the husk removed, steel-cut into pinhead sized pieces.
They are in fact the coarsest form of oatmeal, which varies from pinhead all the way down to finely milled.
Are pinhead oats better than others?
You might think that, and I wouldn’t blame you. The image is certainly virtuous, low-processed and gritty grains surely must be higher in nutrients?
But it’s actually not the case. Oats are all the same in terms of nutrition: high in protein and fibre, with good vitamin and mineral content but carbohydrate rich.
Rolled oats are grains flattened into flakes; milled or crushed are sold as oatmeal and instant or quick porridge oats have been steamed and cut or milled in order to cook quicker.
But even the last, unless salt or sugar had been added to them, have the same nutrition profile as others. The finer or quick cook oatmeal is easier to digest but even that still counts as wholegrain.
Grit for the gut
However, for people sensitive about their blood sugar levels, diabetics and prediabetics, pinhead oats are the better option. Being naturally less processed and harder to digest, they go through our bodies slower and thus cause a lower glucose spike.
And having said that oats are all nutritionally the same, pinheads will typically retain a little more bran which means they will contain slightly more fibre. Which is obviously something that our gut thoroughly enjoys: the gritty texture is like an internal massage brush, encouraging the microbiota to thrive.
How to prepare pinhead oats?
The classic way of cooking those gritty grains is to make porridge. Recipes advise to additionally soak the oats overnight for creamier results.
But why would you pick them if you want creamy porridge? It beats me. Rolled or instant will grant you smooth pap but if you are going for the rough, I’ll say keep it rough.
My pinhead porridge is usually cooked without soaking, just like when I’m using jumbo rolled oats.
I also enjoy overnight pinhead oats without any cooking whatsoever. I cover a portion in a bowl with a generous amount of Greek yoghurt, barely even stirring it in, leave it overnight in the fridge and have it the next morning with fresh or frozen berries and a drizzle of honey. It’s a lot of munching and chewing but that’s exactly the point!
And my all-time favourite recipe for pinhead oats is the porridge bake.
How to make pinhead porridge bake?
It takes a minute of mixing and about twenty of baking. This is an unsweetened bake: the oats, a little salt and a teaspoon of cinnamon (whether you trust TikTok hype of not) with a pinch of bicarbonate of soda are stirred together. Buttermilk, which reacts with soda and efficiently softens the oats, plus some olive oil make up the loose batter which you can pour into individual ramekins or one sharing dish.
It takes twenty minutes to bake, until the top is set and the sides pull away slightly, which will come out crispy the way I like it. You can remove it from the oven as soon as the bake is set if you prefer it paler.
It will emerge as a sort of loose-textured cake which you can serve up with a spoon or a fork, whichever the preference.
How to serve the pinhead bake?
The best combo in my view is with Greek yoghurt and berries fresh or frozen depending on the season.
To make it more indulgent you can swap yoghurt for crème fraiche and drizzle the bake with honey or maple syrup.
You can also dollop your favourite jam over the cake, lemon curd or fruit compote. And nobody will mind, I’m sure, if you slather it with Nutella or another nut or chocolate spread.
And it’s easy to prep ahead. You can make up the batter and keep it in the fridge or in the individual dishes, ready to slip into the oven in the morning. Or you can bake it the night before ready for the following morning, and it doesn’t even have to go in the fridge: you can keep it in a cupboard at room temperature.
Variations
My choice is for unsweetened bake because you can keep it savoury if you wish, or add sweetener on your plate.
But for sweet toothers, add two tablespoons of honey, maple syrup or sugar to the mix in the recipe. Alternatively, spread some jam at the bottom of the dish before pouring in the batter.
You can skip the oil for dryer texture, and you can use milk instead of buttermilk if that’s what you have.
More oat recipes
Savoury oat and seed bars are healthy and delicious. They are high protein, high fibre snacks, like a flapjack or granola bar in a savoury version. Very easy and super versatile: try baking a batch for healthy, filling and guilt-free treats.
Oatmeal lace cookies, delicate and transparent, are thin and crisp with a wonderful butterscotch flavour. Super easy to make for an ultimate hit of sugar, make them an occasional treat.
Seeded oatcakes with poppy and sesame seeds; naturally gluten free, wholesome and gut-friendly. Oatmeal, boiling water and a little butter – takes you back to making mud cakes!
More healthy breakfast recipes
Homemade granola, easy and healthy with just the fruit and seed mix you like; only waiting for milk, yoghurt or fresh fruit. Take back control of your breakfast!
Cheese and mushroom omelette is a quick and easy breakfast or lunch dish. Beat the eggs well and work quickly for a perfectly fluffy omelette.
Honey millet porridge for breakfast provides a wonderful variety from oats. Hulled millet, tiny yellow beads toasted with cinnamon and cooked with honey is a lovely breakfast dish.