Industrial preparation and varieties[edit]

The oat grains are dehusked by impact, then heated and cooled to stabilize the oat groats – the
seed inside the husk. The process of heating produces a nutty flavour in the oats.[1] These oat groats
may be milled to produce fine, medium or coarse oatmeal.[2] Steel-cut oats may be small and contain
broken groats from the dehusking process (these bits may be steamed and flattened to
produce smaller rolled oats).
Rolled oats are steamed and flattened whole oat groats. Old-fashioned oats can be thick and take a
while to boil to make porridge. Quick-cooking rolled oats (quick oats) are cut into small pieces before
being steamed and rolled. Instant oatmeal is precooked and dried, often with a sweetener, such as
sugar, and flavourings added.[3][4]

Food uses[edit]
Unenriched oatmeal, cooked with water

Nutritional value per 100 g (3.5 oz)

Energy 297 kJ (71 kcal)

Carbohydrates 12 g

Sugars 0.3

Dietary fiber 1.7 g

Fat 1.5 g

Protein 2.5 g

Vitamins Quantity%DV†

Vitamin A equiv. 0%

0 μg

Thiamine (B1) 7%

0.08 mg
Riboflavin (B2) 2%

0.02 mg

Niacin (B3) 2%

0.23 mg

Pantothenic acid (B5) 4%

0.197 mg

Vitamin B6 0%

0.005 mg

Folate (B9) 2%

6 μg

Vitamin C 0%

0 mg

Vitamin E 1%

0.08 mg

Vitamin K 0%

0.3 μg

Minerals Quantity%DV†

Calcium 1%

9 mg

Iron 7%

0.9 mg

Magnesium 8%

27 mg

Manganese 29%

0.6 mg
 Phosphorus 11%

77 mg

Potassium 1%

70 mg

Sodium 0%

4 mg

Zinc 11%

1 mg

Other constituents Quantity

Water 83.6

Link to USDA Database entry

 Units
 μg = micrograms • mg = milligrams
 IU = International units

Percentages are roughly approximated

†

using US recommendations for adults.

Source: USDA Nutrient Database

Both types of rolled oats may be eaten uncooked, as in muesli, or may be cooked with water or milk
to make porridge. In some countries, rolled oats are eaten raw or toasted with milk and sugar,
sometimes with raisins added, like a basic muesli. The term "oatmeal" sometimes refers to a
porridge made from the bran or fibrous husk as well as the oat kernel or groat.[5] Rolled oats are
often used as a key ingredient in granola breakfast cereals (in which toasted oats are blended with
sugar and/or nuts and raisins) and granola bars.
Rolled oats are also used as an ingredient in oatmeal cookies, oatcakes, British flapjack bars and
baked oatmeal dessert dishes such as Apple Brown Betty and apple crisp. Oats may also be added
to foods as an accent, as in the topping on many oat bran breads and as the coating
on Caboc cheese. Oatmeal is also used as a thickening agent in thick, savoury Arabic or Egyptian
meat-and-vegetable soups, and sometimes as a way of adding rel