Praxis: Who says breakfast can’t be scientific?

By Patty Rooks on January 18, 2020.

praxis@praxismh.ca@PraxisMedHat

I do not know about you, but I am not sure it could possibly get any colder…maybe I should not say hat out loud? Winter has officially arrived – temperature wise that is! It has been hard to feel and stay warm all day this week as I going in and out ALL of the time. Someone suggested to me that I should have “the most important invention of all time” for breakfast before I leave for work in the morning…they guaranteed it would fuel me for the morning and give me that warm cozy feeling inside when the temperature drops outside. Hmm…what could this be? Let’s investigate further!

Materials

– adult science helper

– stove

– measuring cups

– measuring spoons

– water

– milk

– salt

– oatmeal

– medium saucepan

– frying pan

wooden spoon

sugar, raisins, cinnamon, brown sugar, syrup, yogurt (optional)

Procedure

1. Measure 60 mL (1/4 cup) of oatmeal.

2. Pour the oats into a frying pan and have an adult helper assist you in “toasting” them until they are just slightly warmed and fragrant.

3. Remove the oats and pour them into the saucepan.

4. Add 250 mL (one cup) of water and 60 mL (1/4 cup) of milk.

5. Stir well and place on medium heat stirring occasionally.

6. Once the mixture boils, turn it down to simmer for about ten minutes. Keep stirring it continuously.

7. Just before you take it off of the heat, add a pinch of salt. I am told that if you add it too soon, it will wreck the oatmeal by making it tough.

8. Remove from the heat, pour into a bowl and add the toppings of your choice.

9. Enjoy!

What is going on?

The entire science behind the process of cooking your oatmeal begins when the water heats up. As the water begins to boil, the intermolecular bonds in the in the oat starch weaken, causing them to swell. This in turn causes the oatmeal or porridge to thicken – a process known as gelatinization. You have to be careful though if you boil it too long, the bonds weaken and disintegrate causing the porridge to decrease in thickness. More gruel like ;)!

I think that the important thing is that your oatmeal or porridge should be creamy in texture. This is why I suggest that you stir it constantly once it starts to boil. All that stirring will help your oats release extra starch which in turn gives a creamier texture.

Did you know that Oatmeal is considered one of the healthiest grains on earth? It contains many important vitamins, minerals, fibre and even antioxidants.

I have been told that our ancestors started eating porridge or oatmeal (as many of us know it) 32,000 years ago. I know that sometimes it may taste like that, but use your imagination and make it so it suits your preferences and tastes – I guarantee you can make it delicious with a little experimenting.

Hmm…another great idea for a science fair project. Perhaps you could test if different liquids make a difference in the creaminess or what about a temperature change in the water? Does this make a difference? The possibilities are endless. If you need help, I am only a phone call away to assist your Science Fair Club or Class! I you are not doing one at school do not worry, make sure you register and join us on March 21, 1202 at Medicine Hat College for the Regional Science Fair!

Patty Rooks, Senior Scientific Consultant PRAXIS, “Connecting Science To The Community”. Contact Praxis at praxis@praxismh.ca, http://www.praxismh.ca, Tweet or follow us @PraxisMedHat, or friend us on Facebook. Address: #12 826 11 Street S. E., Medicine Hat, Alberta, T1A 1T7 Phone: 403-527-5365, email: praxis@praxismh.ca.

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