Emma Laing, clinical professor and director of dietetics in the College of Family and Consumer Sciences’ nutritional sciences department, recently spoke with Southern Living about the various sizes, textures and styles of oats.
“As a whole grain, oats come in a variety of textures that can cater to a consumer’s needs and preferences. All oat varieties stem from the Poaceae grass family of plants and can be easily distinguished by their level of processing. Varieties that are the least processed typically take a longer time to prepare, a longer time to chew, and a longer time to digest in the gastrointestinal tract,” Laing said.
Steel-cut oats are among the least-processed oats on the market and have a hearty texture.
“Steel-cut oats are aptly named for the steel blade that is used to chop or slice whole oat groats into smaller pieces. Because they are smaller in size than oat groats, they can be prepared faster,” Laing said.
Rolled oats, on the other hand, are more processed, helping them cook more quickly.
“Rolled oats are prepared from whole oat kernels that undergo slightly more processing than steel-cut oats. They are first steamed, then pressed into flakes using a roller, and then dried,” Laing said.
When preparing any type of oats, experts recommend always following the recipe.
