Quick & Instant Oats: By rolling the oat flakes thinner or steaming them longer, you create quick or instant oats. The nutrition stays the same (these are all whole grains) but the texture changes and allows a faster cooking time.
Oatbran: Formed when oat groats pass through several rollers, to flatten the groats and separate the bran from the flour.
Oatmeal: Made by grinding whole oat grains into fine or medium sized meal.
Traditional Rolled Oats: Steamed and then rolled into flakes. This stabilises the healthy oils in the oats so they stay fresh longer and allows the oats to cook faster by creating a greater surface area.
Unstabilised Rolled Oats: Rolled but not subjected to steam; hence the name, unstabilised oats. The natural oat kernel is rolled immediately after hulling, which helps to retain its nutrients.
Steel Cut Oats: Groats are cut into two or three pieces with a sharp metal blade. They cook quicker than oat groats, because water can more easily penetrate the smaller pieces.
Oat Groats: Whole and minimally processed oats. Oat groats need to be soaked and require longer cooking time than rolled oats. Oat groats are hearty, chewy and high in nutrients.