The recipe calls for rolled oats, I used
quick cooking oats which I had at home and it made no difference.
Not exact matches
vanilla 1 large egg 2 cups
quick cooking oats (
which I smashed in zip lock bag with a rolling pin) 1 1/2 cups all purpose flour 1 1/2 tsp.
They make all kinds of
oats, but the
oats that I used are
quick -
cook oats which are great to use in overnight oat recipes since they turn out really thick and creamy (not too chewy).
I got the
oats from the bulk bins at Sprouts —
which I've found to be one of the most affordable ways to get everything from steel cut to
quick cooking whole
oats.
Pick steel - cut or old - fashioned rolled
oats,
which are less processed and provide more fiber than
quick cooking oats.
When making oatmeal,
quick oats cook in less than five minutes
which makes them a good choice for a
quick breakfast.
Unlike many other grains,
which undergo extensive and damaging processing before they reach store shelves,
oats are always whole, irrespective of whether they are steel cut, rolled,
quick cooking or instant.
We're just doing the
quick oats which cook in one minute... except they don't.
Graf recommends avoiding instant oatmeal,
which often contains sugar, and heading instead for old - fashioned or even
quick -
cooking oats.
Some brands have
quick cooking steel cut
oats which have been cut up even more times and can be
cooked in the microwave similar to rolled
oats.
A slightly more processed version of rolled oatsy are
quick cooking or instant
oats which are steamed longer, rolled flatter, and often cut into smaller pieces.