Cupcake with frozen cherries and oatmeal

Defrost the cherry.
Grind butter at room temperature with sugar,
add eggs, mix.
Add flakes, mix.
Add flour and baking powder, mix.
Add the cherries, mix.
Put the dough in a baking dish.
Bake for 50-55 min at 180 C
Let the cupcake cool, then remove it from the mold.
If desired, sprinkle with powdered sugar.

Oat flakes — oatmeal, flattened with a special device in the form of corrugated or smooth petals. It is used for quick preparation of oatmeal porridge or as a basis for other quick breakfasts — for example, granola and muesli.
To obtain flakes, whole grains of oats are dried, cleaned of chaff, ground and steamed. Under the influence of steam, the grains become softer, which significantly reduces the time for their subsequent cooking. The same purpose is served by rolling, which increases the specific surface area of the product. At the final stage, the flakes are often subjected to heat treatment (light calcination).
Depending on the quality and method of processing of raw materials, oat flakes are produced in three types: "Hercules", petal and "Extra". "Hercules" and petal are produced from oatmeal of the highest grade.

Extra flakes are produced from first-class oats. The size of the "Extra" flakes are divided into three numbers:

- whole grain flakes.
- small flakes of cut grain.
- fast-growing flakes from cut grain.
Instant flakes (which do not require cooking) are the thinnest of all. As a rule, the less time it takes to prepare flakes, the more operations were spent on their production: repeated steaming, rolling, grinding, etc. Thin flakes are absorbed faster and have a higher glycemic index than ordinary ones. Nutritionists recommend giving preference to flakes that require cooking (English old-fashioned oatmeal), as they are closer to whole grains and give a longer feeling of satiety.

Oat flakes are a source of polysaccharides, i.e. carbohydrates, which maintain the energy level of the human body without sudden fluctuations, normalizing blood sugar levels. Polysaccharides have a longer processing period in the body than mono- and disaccharides. Oat bran contains a large amount of dietary fiber, helps to reduce the concentration of cholesterol in the blood, improves the activity of the heart. If salt and sugar were not added to ready-made breakfasts, an oatmeal diet may be beneficial for preventing the development of hypertension and diabetes. Oat flakes are also used for cosmetic purposes, for example, in face masks.

In the 1980s, in the wake of scientific publications about the benefits of oat bran for lowering cholesterol, America was overwhelmed by a real boom in oat bran (oat bran craze). Thanks to massive advertising, cereal producers have conquered new markets, new brands of flakes with the addition of bran have been put on sale. In 1997, the national regulator allowed an advertisement to be placed on packages stating that regular consumption of oat-based food, coupled with a low-fat diet, reduces the risk of cardiovascular diseases. The popularity of bran products has led to the appearance of whole grain flakes on the market.