Old-fashioned oats are sometimes also called “large flake oats” and are a popular choice for making oatmeal or adding to baked goods. They are made by steaming oat groats and then flattening them with large rollers to create thin, flattened flakes. Thick, coarse, steel cut oats are the least processed form of oats. Yes, old-fashioned oats are a type of rolled oats. Nutrition (serving size ¼ cup dry): 170 calories, 3 g fat (0.5 g saturated fat), 0 mg sodium, 29 g carbohydrates, 5 g fiber, 0 g sugar, 7 g protein. If you do substitute one for the other keep in mind the texture will be different between each one of the cooking time will be different also. I would avoid substituting one for the other and go with what a recipe specifies as using something different will probably affect the results especially the texture. They are not rolled or steamed first and take longer to cook than old fashioned oats You will typically see this in packets with other ingredients where you simply add hot water to make oatmeal. Soaking steel-cut oats overnight cuts cooking time down to 10 minutes, however. Steel-cut oats cook in 20 to 30 minutes on the stove top. You can cook quick oats on the stove top or in the microwave in two to three minutes. It’s flatter and cut into more pieces than Quick Oats. The main advantage quick oats has over steel-cut oats is convenience. It’s the most processed of the types and cooks the fastest. Some recipes like No Bake Oatmeal Cookies rely on this shorter cooking time. The same as old fashioned oats except they are also cut into pieces.
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