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Oatmeal is a de-husked, steamed, and flattened oat product, or a coarse flour prepared from hulled oat grains (groats) that have either been milled (ground) or steel-cut. White oats are another name for ground oats. “Coarse oatmeal,” “Irish oatmeal,” and “pinhead oats” are all terms for steel-cut oats. Rolled oats were originally thick “old-fashioned oats,” but they may now be made thinner or smaller, and they can be classified as “fast” or “instant” based on the cooking time, which is reduced by the oats’ size and precooking.

A typical oat porridge made from ground, steel-cut, or rolled oats is referred to as oatmeal. Other components, such as sugar, salt, flavourings, thickeners, vitamins, or minerals, are listed on some commercial containers, but the emphasis is on rapid (“instant”) cooking and individually packed individual servings for convenience.

Impact dehusks the oat grains, which are then heated and chilled to stabilise the oat groats (the seed within the husk). The oats get a nutty flavour as a result of the cooking procedure. Fine, medium, or coarse oatmeal can be made from these oat groats. Steel-cut oats can be tiny, and fractured groats from the dehusking process might be present (these bits may be steamed and flattened to produce smaller rolled oats).

Steamed and flattened entire oat groats are rolled oats. Porridge made with old-fashioned oats can be thick and require a long time to cook. Before being steamed and rolled, rapid-cooking rolled oats (quick oats) are chopped into little pieces. Instant oatmeal is made by cooking and drying it with the addition of a sweetener, such as sugar, and flavourings.

Both forms of rolled oats can be eaten raw, as in muesli, or cooked, as in porridge, with water or milk. Rolled oats are eaten raw or toasted with milk and sugar in certain countries, often with raisins added, as a basic muesli. The word “oatmeal” is occasionally used to describe a porridge cooked with both the bran and the fibrous husk of the oat kernel or groat. Granola breakfast cereals (in which toasted oats are combined with sugar, almonds, and raisins) and granola bars frequently include rolled oats as a significant component.

Oatmeal cookies, oatcakes, British flapjack bars, and baked oatmeal desserts like Apple Brown Betty and apple crisp are all made using rolled oats. Oats can also be used as a garnish on meals, such as the topping on many oat bran breads and the coating on Caboc cheese. Oatmeal is also used to thicken thick, savoury Arabic or Egyptian meat-and-vegetable soups and add low-cost fibre and nutritious content to meatloaf.

Unenriched oatmeal is 84 percent water and includes 12 percent carbs, including 2 percent dietary fibre, and 2 percent protein and fat when prepared by boiling or microwave (table). Cooked oatmeal has 71 calories per 100 grammes and offers 29 percent of the Daily Value (DV) for manganese, as well as modest amounts of phosphorus and zinc (11 percent DV each), with no other micronutrients in significant amounts.

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