How many times have we been flummoxed with whether to have rolled, instant or steel-cut oats!! Steel cut oats are now the rage and are deemed to be healthier. Lets debunk some myths!!
So Instant, Rolled OR Steel cut----- which is better?
All oats start off as oat groats — the whole, unbroken grains. Before being processed into any other variety of oat, groats are usually roasted at a very low temperature. This not only gives the oats their nice toasty flavor, but the heat also inactivates the enzyme that causes oats to go rancid, making them more shelf-stable.
Each of these hot cereal types refer to how much the oat groat has been processed and each has its own unique texture and cook time.
Quick or instant oats are more finely cut, have a creamy texture, and cook fast for easy breakfasts. They are pre-cooked, dried, and then rolled and pressed slightly thinner than rolled oats. They cook more quickly than steel-cut or rolled oats, but retain less of their texture, and often cook up mushy. Since instant oats are the most processed option, they generally have salt and added sugars. This puts them on the lower end of the healthy spectrum, but they're still healthy.
Rolled oats are less processed, have a rich taste, and make great additions to recipes (think breading for dinner or cookies for baking). They look like flat, irregularly round, slightly textured discs. When processed, the whole grains of oats are first steamed to make them soft and pliable, then pressed to flatten them. Rolled oats cook faster than steel-cut oats, absorb more liquid, and hold their shape relatively well during cooking.
Lastly, steel cut oats are the least processed, have a chewier texture, and add a more robust flavour to your recipes. Steel-cut oats look almost like rice that’s been cut into pieces. This variety takes the longest to cook. Steel-cut oats may take longer to digest and therefore help a person feel full for longer. They also have a slightly lower impact on blood sugar.
Nutritionally, however, they are all the same.