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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.

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.

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.

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.

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.