Search

A flour ground from oat groats, which are hulled and cleaned oats. Oat flour is also ground from rolled oats or oatmeal.

Oat groat (cleaned, hulled and toasted oat grain) that has been steamed and flattened with a steel roller.

Whole oat kernels that are steamed, flattened through rollers, and flaked, to retain most of their nutrition to become quick cooking oats.

An oat product that is basically oat groats that have been cut into smaller pieces. This technique helps to reduce the cooking time to about 15 minutes, which is less than half that of oat groats that have not been cut.

An oat product that is basically oat groats that have been cut into smaller pieces. This technique helps to reduce the cooking time to about 15 minutes, which is less than half that of oat groats that have not been cut.

Whole oat kernels, referred to as groats, which have been sliced and flattened into flakes by steel rollers.

A cereal plant that thrives in temperate climates, preferring cool, moist conditions and growing in areas where other important grains, such as wheat and corn, do not grow well.

Oats that have been hulled and cleaned, maintaining most of their original nutrients. Oat groats are used in making oatmeal and oat flour.

An older version of cooked cereal that was always prepared so it had a very thin consistency. Similar to oatmeal, Gruel was made with hulled and cleaned oats (oat groats) that were cooked with water or milk and served hot.

Old fashioned oats that are cut into several pieces and then steamed and rolled into thin flakes. Because the flakes are thin and small, they cook up very quickly, requiring about 5 minutes cooking time compared to the 15 minutes need for regular oats.

A cereal made of hulled and cleaned oats, called oat groats that are processed to produce different textures, such as coarse, medium and fine.

Processed oat grain that has been toasted and made into circular shapes that are served as ready-to-eat cereal.

The outside layer of the oat grain, which is used as a cereal and in baked goods for flavor and texture.

A bread flavored with oatmeal or rolled oats that is prepared with only a small portion of oat flour.

For many this term refers to a cooked breakfast cereal common in the United Kingdom, Ireland and Scotland that is made from oats.

A commercially prepared oat product in which the oats are precooked, flattened, and enhanced with salt or sugar or other flavorings.

Grain, such as oats, wheat or corn that has been processed by slicing or cracking the whole kernel into very coarse, coarse, medium or fine bits to enable the grain to cook faster....

The grain that is produced from grassy plants, which is processed into an edible or ready-to-eat breakfast food.

The whole kernels of grain, such as barley, buckwheat or oats that have been hulled, cleaned and sometimes roasted, but not cut or flattened.

Beginning as a common type of porridge during early British times Burgoo was made from oats, but has changed over the years as different ingredients created different versions of the original recipe.