This journey was sponsored by The Quaker Oats Company, but all opinions are my own.
It is no secret that I love oatmeal. And a visit to the Quaker HQ in Chicago was my very first blog trip back in 2008! If you followed along on social media, last week I had the chance to travel to Cedar Rapids, Iowa to tour the Quaker Oats milling facility, see the “seed to spoon” process first hand, and meet the passionate people behind the oats. As a company with a rich 140 year history, I couldn’t wait to see how Quaker has been operating and innovating over the years!
I flew into Cedar Rapids last Wednesday. I worked in my room for a bit and went to the hotel gym for an hour of easy movement before getting dressed up for dinner. I had high hopes of sightseeing outside – perhaps a run along the river – but it was WAY colder than I was prepared for! Brrr!
VIDEOS
I met up with the other bloggers, many of whom were also RDs, to walk to dinner at the cozy Cobble Hill Eatery.
Cobble Hill was creative and did a good job incorporating Quaker oats into our three courses.
Our first course was a kale salad packed with oat crackers made from Quaker Gluten Free Quick 1-Minute Oats, golden raisins, charred apple, and a pecan dressing. Those crackers were fantastic!
Next we had a Sweet Potato and Steel Cut Oat Risotto (Quaker, of course!) with charred leeks, an herb salad, and chicken stuffed with local sausage that was really good! I loved the crunchy sweet potato chips on top.
And finally, for dessert we enjoyed Oat Panisse with blackberries, candied ginger, and yogurt “yolks,” which were like little bubbles of yogurt. So cool! The oat cakes tasted like donuts. (100% whole grain donuts!)
In the morning I heard a “knock” for breakfast and had Quaker Overnight Oats delivered to my door! What a lovely surprise breakfast. I’m already a Quaker Overnight Oats fan so this was a great way to start the day!
We caravanned over to the plant to begin our tour. The Cedar Rapids mill is the largest oat mill in the world and is one of seven that Quaker runs. It truly is the epicenter of oats! It’s been operating since the late 1800s and even survived a huge flood in 2008.
Upon entering the mill, all kinds of delicious smells wafted about. From maple syrup and brown sugar, to the aroma of toasting oats. We talked oats to start, reviewing the milling process and nutritional properties. The oats begin their life growing in fields, mostly in Canada. Quaker has a Direct Growers Program which is comprised of about 400 farmers who are proud to grow oats for Quaker. The Direct Growers program provides about 50% of the oats for Quaker (and that’s a LOT of oats!) We were joined by Al, one of Quaker’s Direct Growers from Saskatchewan, who farms with his brother and their families. He said this year’s harvest was ideal with a few rains early and dry weather up to the harvest.
We geared up in all kinds of safety clothing to get ready for our tour through the plant!
Once Quaker receives the oats from its growers, they undergo a lot of different tests to ensure they meet “The Quaker Standard” of quality. Samples are tested for moisture and beta-glucan content (among other measurements) and are inspected for impurities like frost damage or sprouting. Quaker is committed to such high-quality standards because the soluble fiber from oatmeal, as part of a diet low in saturated fat and cholesterol, may help reduce the risk of heart disease. Beta-glucans are one form of that soluble fiber that helps lower blood cholesterol.
Once they are given the quality thumbs up, the oats go through the milling process. First they are cleaned, removing any elements of nature. Then the outer hulls are removed and aspirated through an air tube to separate them from the inner groats. Quaker believes in using the whole oat, so the hulls are recycled for other industries, such as renewable energy and animal feed.
The groats then go through Quaker’s kilning process, which deactivates enzymes and removes moisture that might cause spoiling or sprouting. We were the first group of non-Quaker people to ever see this kiln in action! Quaker’s proprietary kilning process is truly unique within the industry and gives Quaker Oats a distinct toasted flavor.
The kiln was so big it spanned several floors and you could see down many levels under your steel-covered toes!
The groats are then cut and turned into a variety of Quaker products: Steel Cut Oats (cut only), Quick 3-Minute Steel Cut Oats (cut and steamed), Old Fashioned Oats (cut and rolled), Quick 1-Minute Oats (cut, rolled, and steamed).
Ta-da! These are some freshly rolled old fashioned oats.
Once the oats are ready, the packaging begins. The tubes are assembled and then filled, all with fancy machines.
Finally, they are shipped away to consumers around the world!
As a room of foodies and RDs, we talked a lot about nutrition too. There is no difference between a whole groat or instant oatmeal except the physical state it is in. Remember the changes of matter from elementary school science? Water is still water whether it’s ice or steam, and oats are still oats whether they are whole groats or cut and rolled. The only difference is the surface area and shape, which affects cooking time most of all. The nutrition content is the same. Oats are 100% whole grain and a good source of fiber and important vitamins and minerals.
I hope there is a warming bowl of oatmeal in your day today!
This journey and post was sponsored by Quaker.
I’ve had Quaker’s oats since I was reallyyy young. Always a healthy, nutritious breakfast choice! 😀
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
What an in-credible experience!! Thank you for sharing. Matt & I are huge fans of oats. Did they happen to mention anything about their gluten free process? Maybe one day I’ll get to visit!
We saw some of the packaging, but I don’t remember if we saw the actual gluten-free oats. They did mention some super fancy equipment that was new that is used in the process, so I know it’s hard-core!
Thanks, Kath, this was interesting! I wonder if they touched on pesticides at all? Was wondering if they used systemics? There was indeed oatmeal in my breakfast:D
That wasn’t a topic we discussed, so I’m not sure.
Do you opt for organic ?
That is so interesting about the kiln! I always thought Quaker Oats tasted better than off-brands but thought it was my brain playing tricks on me. Now I now it really is true!
It is true!! 🙂
WOW Kath this was a very interesting blog…I have a whole new appreciation for Oatmeal …Going to make a bowl of Quaker Oats right now….Make it a great day…I LOVE reading what you have to say about,food,kids,nutrition…and whatever else crosses your mind..HUGS!!!
Oatmeal envy!! It’s a thing. The kiln is so cool, too.
What a cool trip and post! I love oatmeal and I always wondered what the difference was between all of the options 🙂 Thanks so much for sharing!
I’m from this area originally and always remember being able to smell the cereal that Quaker was making that day.
Yes! The Crunch Berries smelled SO good!
No way! I live in Cedar Rapids! Cobble Hill is such a great restaurant! Glad you had a great time 🙂
So many Iowa folks chiming in! Wish I had had some more time to explore!
Thanks for sharing! Hope you liked your trip to Iowa…I’m from Des Moines!
I think it was my first time in the state!!
Love this! As a born and raised Iowan, I love that you came here 🙂 Yes, it’s always cold this time of year. Did you notice the Quaker smell when you arrive in Cedar Rapids? Glad to see you had a great experience — I have family who works there as well!
Yes!! I wish I could have spent some time outside. I hope to be back sometime!
So cool! As a fellow oatmeal lover, I enjoyed this post.
Glad they’ve started producing a gluten-free line of oats, that are easy to find in the grocery store!
Glad you enjoyed a visit to my home state! We used to grow oats on our family farm, but used them to feed to livestock. Did you know that after the oats are harvested, then you bale the stalks and that is the straw bales used for bedding livestock
That’s so cool!
What a cool opportunity! I love oatmeal. It’s such a comforting breakfast!
Hi Kath, thanks for sharing and very interesting. I’ve always wondered why I seem to randomly hear that we should primarily be eating the steel cut oats (Oprah was always big to say this, and I assume she was hearing it from someone in the health industry) with the implication that steel cut oats were somehow more nutritious – but the reasoning behind it was never really given. Do you know why the health industry seems to say this alot?
I think it was all misconception!! We talked on the trip that Oprah was the one who made this claim but it’s really not true.
Thanks for clearing this up. So…it really doesn’t matter which kind we choose.
Nope! So long as they are plain and not sugar sweetened
Surely steel cut would be better because they take longer to digest? I believe that affects the glycemic levels also?
That’s what I thought too, but we talked to the RD / food scientist who was there with us and she said studies have suggested otherwise. But I would have to double check on that 100% – I am quoting from memory of a quick convo alone!
Well thank you and it’s what I’ve always suspected since no one every seemed to have a reason for it. I love the shorter cooking time and the taste / texture of rolled oats better, so now I can enjoy them without feeling the guilt of thinking I could be eating a healthier version!
I had a bowl of Quaker Oats oatmeal this morning made with milk, cinnamon, diced apples, blueberries and bananas. Maybe it is just deja vu, but it seems like I’ve seen this post from you recently?
Did they discuss how they keep their gluten free oats gluten free? My daughter has celiacs and is very sensitive!
I don’t have the specifics on that, but I know they take it very seriously and have higher-than-USDA standards.
Kath which vanilla do you prefer to use in your oatmeal? Can we purchase it online? Txs
I really like Mexican vanilla! It’s more marshmallowy? Here’s an example – I think you can find it in some stores like World Market.
From the glimpse of your coat in the safety gear pic it looks really cute? Could you share where it’s from? Thanks!
Thanks it’s a Stitch Fix cargo coat
steel cut oat risotto looks delicious!!
Total fan moment here knowing you were in Cedar Rapids! I work in the next town over and hav been in Quaker Oats – I was waiting to read your review! So cool to hear you went to Cobble Hill – cozy indeed. Sounds like you were treated well with lots of oatmeal
So many of you chiming in that you live there. We should have done a meet up!
I’m about to eat Oatmeal right now ironically! Loved this post Kath! The picture with the Oat boxes all ready to be filled made me smile! Btw, when you get old fashion oats what does the “Rolled” mean?
Thx, Cindy
It means they are rolled through a rolling machine to press and flatten them, which increases the surface area and makes them quicker to cook than the rounder shaped groats!
Brilliant! Someone once told me “Rolled oats” means they were rolled in something like flour or sugar to give them a more fluffy/full texture ?? So that’s wrong? Great if so!!
Yup that’s not right
Wow, fascinating. I LOVE LOVE LOVE eating oats, especially just straight up raw with milk splashed on top. (Although I feel mildly like a horse every morning…) And Quaker is my favourite. I’m so glad you took the time to share the process, it was really interesting to “see” and finally understand the difference between all of the types. Much more straight forward than I thought. Thanks for including us in your cool tour 🙂
This post was so interesting. It also had my <3 because your visit to the Quaker HQ in Chicago in 2008 was how I "met" you and your blog. Wow, it's amazing to realize I've been a loyal reader for that long!
That is so crazy to me too!!