My past experience with oat bran had been good. I did a 1:1 oat bran to oatmeal ratio in my morning oats.
I’ve even used oat bran in lieu of flour in muffins.
After all, oat bran is only oatmeal that has been ground into a grainy flour. Correction: Oat bran is the outer layer of the whole oat grain that (normally) gets removed during the refining process.
However, this bowl of oat bran, straight up, might have made me an oat bran convert.
Dare I say I like it more than oatmeal?
Note: I made my bowl of oatmeal, exactly like my go-to PB&J oatmeal, except I substituted the oat bran for the oat meal and added 1/4 cup egg whites.
Here are five reasons you should try oat bran too (if you haven’t already!).
1. It’s creamier than oatmeal. If you can’t get into the texture of old fashioned rolled oats, you’ve got to try the velvety texture of oat bran.
2. It’s more voluminous than oatmeal. If you like to eat for volume, then oat bran has your name all over it.
3. It will probably keep you fuller longer. When comparing equal portions, oat bran has more dietary fiber and more protein than oatmeal.
4. It’s takes less time to cook. It took only 4 minutes to bring my oat bran to a rolling boil (from the point I turned my burner on) and then only about 5 minutes of cooking on low for the oat bran to be completely cooked. Rolled oats take about 5 minutes to bring to a boil and then need as much as 10 minutes on low to reach my preferred consistency.
5. This picture. Do you really need another reason?
Have you tried oat bran? Oatmeal versus oat bran – which is your favorite?