Oatmeal is a preparation of oats that have been de-husked, steamed, and flattened, or a coarse flour of hulled oat grains (groats) that have either been milled (ground), rolled, or steel-cut. Ground oats are also called white oats. Steel-cut oats are known as coarse oatmeal, Irish oatmeal, or pinhead oats. Rolled oats were traditionally thick old-fashioned oats, but they can be made thinner or smaller and may be categorized as quick oatmeal or instant oatmeal depending on the cooking time required, which is determined by the size of the oats and the amount of precooking.
Oatmeal
Rolled oats (uncooked)
Alternative names
White oats
Main ingredients
Oat groats
Cookbook: Oatmeal
Media: Oatmeal
Industrial preparation and varieties
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The oat grains are de-husked by impact, and are then heated and cooled to stabilize the groats, the seed inside the husk. The groats may be milled to produce fine, medium, or coarse oatmeal.[1]
Rolled oats are steamed and flattened whole oat groats. Old-fashioned oats may be thick and require longer cooking time. Quick-cooking rolled oats are cut into small pieces before being steamed and rolled. Instant oatmeal is cooked and dried, often with a sweetener and flavorings added.[2][3]
Food uses
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Oatmeal cookies made with oatmeal, flour, sugar and butter
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 and minerals
Other constituents
Quantity
Water
83.6
Link to USDA Database entry
†Percentages estimated using US recommendations for adults,[4] except for potassium, which is estimated based on expert recommendation from the National Academies.[5]
Both types of rolled oats may be eaten uncooked, as in muesli, or 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, as in muesli. The term oatmeal sometimes refers to a porridge made from the bran or fibrous husk as well as from the kernel or groat.[6] Rolled oats are often used as a key ingredient in granola, in which toasted oats are blended with sugar and/or nuts and raisins, and in 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
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