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Home Learn Featured Ingredients

Oats 101

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By: Sarah BondUpdated: Dec 10, 2021 5 Comments

This post contains affiliate links.

Everything you need to know about oats, including the variations of oats, how to cook them, flavors to add, and nutrition information!

Growing up, oats always meant little brown packages of dinosaur egg instant oatmeal, but nowadays they’re a blank canvas.

Oats are the creamy breakfast of lazy mornings, the thickener to smoothies, the foundation to cookies.

So before we jump into the oat-filled recipes I’ve got ready for you this week, let’s walk through the basics of oatmeal!

Different types of oats on spoons

What are oats?

Oats begin their journey as groats, the seed of a cereal grain. They’re usually roasted to make them more shelf stable and to give them a toasty flavor, then processed in a number of ways.

Variations of Oats

Oats vary in how the groats are processed, and there are generally four ways this can go.

Steel-cut: Groats are cut up rather than rolled, giving them an almost rice-like appearance. Because the pieces are larger, they take the longest to cook and have a chewy texture.

Steel cut oats close up photo
Steel cut oats in a bowl

Rolled (or old fashioned): The groats are steamed to make them pliable then flattened to create disc-like oats. These cook faster than steel-cut and absorb more liquid.

Rolled oats close up photo
Rolled oats in a bowl

Instant: These are precooked and flattened even thinner than the rolled, making instant oats the quickest cooking variation. These don’t hold their shape well, so the result will be a bit mushier.

Instant oats close up photo
Instant oats in a bowl

Oat flour: Groats are finely ground into a whole grain flour. This can be used in baking or for thickening soups and such.

And did you know that all four variations have the same nutritional values? They all start from the same groat, and are simply processed differently.

How to Cook Oats

Each variety of oatmeal requires slightly different cook times, with the less processed oats (steel-cut) needing more time than your finer variations (instant). Here are some handy tips for optimal oatmeal:

  • Adding oats to cold water and bringing it to a boil will result in creamier oatmeal, while adding oatmeal to already boiling water will result in more textured oatmeal. Know what you’re going for and cook accordingly!
  • Be sure to add a pinch of salt! And experiment with adding spices like nutmeg, cloves, and cinnamon while you’re at it.
  • Try toasting the oats before boiling for an even toastier, nuttier flavor.

How To Cook Steel Cut Oats

Combine ¼ cup steel cut oats with 1½ cups water. Bring to a simmer, uncovered, and cook for 25 to 30 minutes, or until oats are tender and water is absorbed.

Steel cut oats in a bowl

How To Cook Rolled Oats

Combine ½ cup rolled oats with 1 cups water. Bring to a simmer, uncovered, and cook for 5 minutes, or until oats are tender and water is absorbed. Alternatively, cook for 3 minutes in the microwave.

Rolled oats in a bowl

How To Cook Instant Oats

Combine ½ cup instant oats with 1 cups water. Bring to a simmer, uncovered, and cook for 1 to 2 minutes, or until oats are tender and water is absorbed. Alternatively, cook for 2 minutes in the microwave.

Instant oats in a bowl

How to Store Oats

For long-lasting storage, keep your oats away from moisture, heat, and air. You can store them in an airtight container either in the pantry or freezer for about 1 year.

Our favorite oat recipes

  • Sweet Potato and Oat Cookies
  • Coffee and Oat Smoothie
  • Apple Pie Overnight Oats
  • Egg White Oatmeal
  • The Basics of Overnight Oats (7 Flavors!)
  • Strawberries and Cream Oatmeal
  • Cranberry Orange Oatmeal

Rolled Oats Nutrition Information

per 1/2 cup dry rolled oats (48 g)

  • Calories: 190
  • Carbohydrates: 32 g
  • Fiber: 5 g, 20% of Daily Value (DV)
  • Protein: 7 g
  • Fat: 3.5 g
  • 30% DV of Thiamin (Vitamin B1): A water-soluble vitamin that turns your food (carbohydrates) into fuel (glucose). People at risk for deficiency include those with Crohn’s Disease, alcoholics, and those undergoing kidney dialysis.
  • 20% DV of Zinc: A mineral important in strengthening your immune system, healing wounds, and maintaining your sense of taste and smell.
  • 15% DV of Iron: A major component of hemoglobin, the proteins that make up red blood cells and carry oxygen around the body. This is a non-heme source, meaning it does not come from an animal, and is not absorbed as well as heme iron.

You may also like...

  • These cherry cheesecake energy bites are healthy, super delicious little oat cookies that come together in just 20 minutes! A banana oat base makes the cookies moist and chewy, while the cream cheese frosting adds the perfect amount of decadence.
    Cherry Cheesecake Oat Cookies
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    Cherry Oat Smoothie
  • Strawberry Cottage Cheese Smoothie
  • This watermelon smoothie recipe has fresh mint and cucumber, making it ultra-refreshing and hydrating for hot summer days.
    Refreshing Watermelon Smoothie
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  1. Keith says

    Posted on 7/18 at 12:42 pm

    I would like to start adding oats to my protein mix for weight gain. Should I heat them up first before adding them in, or just go raw. Also what variation of oats should use for my protein mix?

    Reply
    • Sarah says

      Posted on 7/19 at 8:32 am

      Hey, Keith! No need to cook them before adding them to a smoothie or protein mix. Just either grind them up in the blender first or add them to your protein mix and blend the whole thing until the oats have broken down evenly. Instant oats or oat flour will be best, as these are the smallest and easiest to breakdown. Hope this helps! 🙂

  2. Stella @ Stellicious Life says

    Posted on 7/25 at 5:06 pm

    Hi Sarah! I just recently stumbled upon your blog and LOVE this “learn” feature! Oats are also one of my favourite ingredients, so looking forward to all the great oats-y recipes you have planned! 🙂

    Reply
    • Sarah says

      Posted on 7/28 at 9:49 am

      Hey, Stella, thanks so much! Oats are such an under appreciated ingredient, aren’t they? They’re destined for so much more than oatmeal! 🙂

    • Stella @ Stellicious Life says

      Posted on 7/28 at 10:23 am

      Exactly! I love oats in crumbles/crisps, cookies and as oat flour as well. But always looking for more (and newer) ways to use it 🙂

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