Oats come in several different forms, each with distinct characteristics and uses. Here’s a rundown of the most common types.

Quick oats are pre-cooked, thinly rolled, and cook rapidly, ideal for instant oatmeal and baking.

Rolled oats, steamed and flattened, cook faster than steel-cut oats and are used in oatmeal, granola, and baked goods.

Steel-cut oats, or Irish/Scottish oats, are chopped groats with a nutty flavor and chewy texture, cooking in 20-30 minutes.

Whole oat groats are minimally processed, with a chewy texture and longer cooking time.

Instant oats are pre-cooked and dehydrated for ultra-fast preparation, cooking in a minute with hot water, often found in flavored single-serving packets.

Oat bran, the outer layer of the oat groat, is rich in fiber, adds texture, and has a slightly nutty flavor, perfect for boosting fiber in baked goods and cereals.

Oat flour, made from ground oats, is a gluten-free baking alternative and thickening agent for soups and sauces.

Oatmeal is a processed oat product used as a hot breakfast cereal, made from steel-cut, rolled, or quick oats.

Gluten-free oats are processed to prevent cross-contamination and are safe for those with celiac disease or gluten sensitivity.

Oat milk is a non-dairy alternative made by blending oats with water and straining out the solids, popular with vegans and those lactose intolerant.