Comment by zoklet-enjoyer
8 hours ago
I usually just get the quick oats. I dunno the difference between em all. Texture doesn't really matter to me.
Sometimes I like to put a banana in there or some blueberries.
8 hours ago
I usually just get the quick oats. I dunno the difference between em all. Texture doesn't really matter to me.
Sometimes I like to put a banana in there or some blueberries.
Quick oats are typically just rolled/cut to be smaller, so that they have a higher total surface area and so soak up liquid more easily. The downside is that this also makes them easier/faster to digest, so they have a higher glycaemic index (i.e. deliver a higher blood sugar spike) and give a shorter period of satiety.
Rolled oats are the uncut variety, which don't cook quickly for convenient porridge, but are great to soak as overnight oats. You can also get some which are basically in the middle - cut a bit so good for reasonably quick porridge (~5-7 minutes) but a bit more filling.
"old fashioned" rolled oats are the standard afaict and I always cook them in 5 minutes
Interesting. Unless we have different standards for what constitutes a cooked oat, maybe we're talking about slightly different things? The full-size rolled oats (sometimes called 'robust') here in Germany are nowhere close to soft (and are still distinctly floating in the milk) after simmering for 20+ minutes. The alternative is also described as rolled oats (sometimes called 'tender') but are visually smaller; that's what cooks in 5-6 minutes.
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Oh, so I should switch since I'm usually soaking them overnight anyway.
Alton Brown did a great episode of good eats about oats. Basically, the faster they cook the fewer vitamins and minerals and good things there are in it for you