Regular oats, also known as rolled oats, and quick oats both come from oat groats, or the whole oat grain. The difference lies in how they are processed. In most cases, regular oats can be substituted for quick oats, but they will impart a slightly different texture to the item you are making. Rolled oats may also require a longer cooking time.
Differences
Rolled oats are made by crushing oat groats between steel rollers, while quick oats are cut into smaller pieces first before crushing. The main difference you'll notice between the two is that quick oats, as their name implies, cook more quickly. Rolled oats have a chewier texture and fuller oat flavor.
Substitutions
Substitute rolled oats for quick oats in cookies, muffins and bars. Many people find that they prefer the slightly chewier texture provided by rolled oats in baked goods. Rolled oats in baked goods don't require a longer baking time. Just bake as directed until the product is golden brown. When making oatmeal, substitute equal amounts of rolled oats for quick oats, but increase the water and cooking times. For example, a typical recipe would be 1 cup oats to 3 cups water. Bring the water to a boil, add the rolled oats and reduce the heat to medium-low. Simmer the oats for 10 to 15 minutes, or until the water is absorbed and the oats are tender.
Considerations
In rare instances, using regular oats don't offer the same results as quick oats. For example, in pancakes, which cook very quickly, regular oats may not be completely cooked before the pancakes are done. Quick oats are best for dishes that cook very quickly. In scones, muffins and baked goods, rolled oats usually provide a more satisfying texture.
Nutrition
In many cases, the least processed form of a food is the most nutritious, but this is not the case with oats. Since none of the oat grain is removed during processing, both quick oats and regular oats provide the same nutrition. One 1/2 cup serving of quick or regular oats has 3 grams protein, 3 grams fiber and 1 gram fat.
References
- "World Tastes"; Wild Oats; 2003
- "Martha Stewart's Cooking School"; Martha Stewart; 2008
- The Kitchn: What's the Difference? Steel-Cut, Rolled, and Quick Oats
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