Types of Oats

• Oats are available in several forms, depending upon how they were processed. Each produces different results when cooked or added to baked goods, and recipes dictate which type to use. Oat groats are the whole grain and are rarely called for in recipes. Regular rolled oats are groats that have been steamed and flattened, while quick-cooking rolled oats are pieces cut from flattened regular oats, steamed and rolled, producing an even thinner flake. Steel-cut oats, also known as Irish or Scottish oats, are oat groats that are cut but not flattened; thus, they retain their chewiness. Instant oats, as sold in individual pre-measured packets, are precooked and not suitable for baking, as they absorb too much moisture, which can change the texture of baked goods.

Applesauce Varieties

• Commercially sold and available applesauce ranges from sweetened to unsweetened; smooth to chunky; flavored with spices, such as cinnamon; or blended with other fruit sauces, such as strawberry or cranberry. It is sold in jars and individual serving-size cups, and must be refrigerated after opening. Homemade applesauce is easy to make, as it calls for nothing more than apples and water. While you can add sugar to sweeten it, applesauce used for baking purposes should be unsweetened so as not to alter the amount of sugar called for in recipes. Peel and cut up the desired amount of raw apple and steam in a small amount of water until soft. You can also cook the apples unpeeled and put the pulp through a food mill after cooking.

Breads and Muffins

• There are hundreds of different bread, cake, muffin and cookie recipes using both applesauce and oats. The applesauce is usually added with the wet ingredients unless otherwise specified, and the oats are added to the dry ingredients, or cooked into oatmeal before being incorporated into the dough or batter. Both applesauce and oats add a naturally sweet flavor to baked goods, which is one reason why sugar amounts may appear to be a bit low in some recipes.

Considerations

• Unsweetened applesauce can be used as a substitute for oil, melted butter or melted shortening in many baked items. The general rule is to use an amount that is roughly equal to the amount of melted shortening or butter. In other words, if a recipes calls for one-half cup oil, substitute that amount of applesauce. Keep in mind, too, that adding oats directly to batter may stiffen it and make it difficult to handle. Having the liquid ingredients such as applesauce, eggs, oil, melted butter or shortening called for in the recipe at room temperature helps, as does accurately measuring the oats so as not to add too many.