Oats have a sweet flavor that makes them a favorite for breakfast cereals. Unique among grains, oats almost never have their bran and germ removed in processing which means you are almost always eating a whole grain in whatever form it is.

In the US, most oats are steamed and flattened to produce "old-fashioned" or regular oats, quick oats, and instant oats. The more the oats are flattened and steamed, the quicker they cook – and the softer they become. If you prefer a chewier, nuttier texture, consider steel-cut oats. Steel-cut oats consist of the entire oat kernel.

Oats are available in the following forms:

Whole oats: This product has not had any further processing outside of cleaning of the grain and still has the outer hull attached.

Oat groats: This product has had the outer hull removed and is still considered a whole grain.

Steel-cut oats: This product is the result of whole grain groats (the inner portion of the oat kernel) being cut into two or three pieces.

Rolled oats: (old-fashioned, regular, quick or instant oats - see above)

Oat flour: Ground to fine consistency, oat flour is used in many bakery applications and is almost always still whole oat flour.