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Oat ﬂour is a whole grain ﬂour that can be used in baking, or for thickening soups and stews.
A groat is another name for a grain kernel. Whole oat groats are the result of simply harvesting oats, cleaning them, and removing their inedible hulls. You can most often ﬁnd these in health food stores. They take the longest to cook.
Rolled Oats (Quick & Instant)
If you roll the oat ﬂakes thinner, and/or steam them longer, you create quick oats and ultimately instant oats. The nutrition stays the same (these are all whole grains) but the texture changes.
Steel Cut Oats
If you cut groats into two or three pieces with a sharp metal blade, you get steel cut oats. They cook quicker than oat groats because water can more easily penetrate the smaller pieces. Steel cut oats are also sometimes called Irish oatmeal.
THICK Rolled Oats (Traditional)
Rolled oats (sometimes called old fashioned oats) are created when oat groats are steamed and then rolled into ﬂakes. This process stabilizes the healthy oils in the oats, so they stay fresh longer, and helps the oats cook faster, by creating a greater surface area.