Quaker Oats are made from 100 percent natural wholegrain oats. A single grain contains the bran, the endosperm and the germ, all three of which constitute the “whole” kernel.
Whole, unbroken grains of oat that have not been processed are called groats, and they are usually roasted at a very low temperature before they are made into other varieties of oat. This roasting process serves three purposes: It imparts a toasty flavor to the oats; it stops the oats from going bad or rancid by inactivating the naturally occurring enzymes in the oats; and the shelf-life of the oats is extended because they will stay fresher for longer.
Not only are whole gains becoming easier to find, but they are also being processed into steel-cut, rolled, old-fashioned, quick-cooking and Instant varieties.
Steel-cut oats are produced by cutting the whole groat into several pieces, while rolled oats are steamed, pressed between rollers and dried. These "rolled oats," which are identical to old-fashioned oats, are more water absorbent than the steel-cut variety, and they have a much shorter cooking time.
Quick or quick-cooking oats are pressed even more thinly than rolled oats, and the instant variety are pressed most thinly of all. Cooking these types of oats results in a softer, thinner, more uniform consistency.