Oatmeal is a preparation of oats that have been dehusked, steamed and flattened, or a coarse flour of hulled oat grains that have been milled, rolled or steel-cut. Ground oats are called white oats, steel-cut oats are known as coarse oatmeal, Irish oatmeal or pinhead oats, and rolled oats, traditionally thick old-fashioned oats, may also be made thinner or smaller as quick or instant oatmeal depending on how much precooking their size requires.
Facts
Partially Attested
Origin Period, From (Year)Source states domesticated oat grains first appear in the archaeological record around 3000 years ago; converted to an approximate calendar year, around 1000 BC, since no exact year is given, and this describes the crop's domestication rather than oatmeal preparation specifically. Origin RegionEurope (earliest domesticated oat grains in the archaeological record) 1 Source dates domesticated oat grains, the base ingredient for oatmeal, to Europe; oatmeal as a distinct food preparation is not separately or more precisely located in the source. FAQs
Is oatmeal only a breakfast food?
No. CooksInfo suggests porridge at breakfast, cookies at lunch and a savoury polenta-type meal at dinner.
No. CooksInfo describes oatmeal as a warming breakfast that sticks with you through the day, and suggests oatmeal porridge at breakfast, oatmeal cookies at lunch, or oatmeal as a savoury polenta-type meal at dinner.
Connections
Uses Ingredient
Source Oatmeal (Wikipedia)
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Originated In
Also in Geography Atlas: where this subject originated.
Source Oat - Wikipedia
Sources
1. Oat - Wikipedia
Origins section, Domestication subsection (region)
Domesticated oat grains first appear in the archaeological record in Europe around 3000 years ago.
Origins section, Domestication subsection (date)
Domesticated oat grains first appear in the archaeological record in Europe around 3000 years ago.
View the SourceOatmeal (Wikipedia)
Uses Ingredient: Oat, Lead paragraphQuote, Uses Ingredient: Oat, Lead paragraph
Oatmeal is a preparation of oats that have been dehusked, steamed, and flattened, or a coarse flour of hulled oat grains (groats) that have either been milled (ground), rolled, or steel-cut.
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