Hulled or crushed kernel of oats; includes the cereal germ and fibre-rich bran as well as the endosperm. Nutritious and very chewy, oat groats are often soaked before being cooked. Groat is also an old Scottish word referring to a cereal made from whole, hull-less oats.
Oats that have been cut, pre-cooked, dried, steamed, and flattened to make them cook faster. This type of oats is often found in individual packages along with salt, sugar, and flavourings that you add water to and microwave for breakfast fare.
Oats that have been cut before being steamed and rolled into thinner flakes. This process makes them cook quicker. They are used to produce great muffins, quick breads, cookies, and more.
Also referred to as old-fashioned oats, they are whole oats which have been toasted, hulled, steamed and then rolled. They are mainstay ingredients in granolas and muesli.
Oats that have been sliced once or twice into smaller pieces to help them cook in less time. Also known as Scotch oats and Irish oatmeal, steel-cut oats have a decidedly chewy texture and nutty flavour.
Made from the outer casing (layer) of the oat kernel, particularly high in insoluble fibre. It is used as a hot cereal or sprinkled on cold cereal, and as an ingredient in quick breads, casseroles, and pancakes for added fibre.