What are fine and medium oats?

The terms "fine" and "medium" oats are not standard classifications used in the oat industry. Instead, oats are primarily categorized by their hull percentage. Here's a breakdown:

Hull Percentage:

* Whole Oats (or Groats): These have the outer hull intact, giving them a nutty flavor and chewy texture. They are often used in granola, oatmeal, and baking.

* Steel-Cut Oats (or Irish Oats): These are groats that have been sliced into smaller pieces. They have a slightly firmer texture and a longer cooking time than rolled oats.

* Rolled Oats (or Old-Fashioned Oats): These are flattened groats, with the hull removed. They cook faster than steel-cut oats and have a softer texture.

* Quick-Cooking Oats: These are rolled oats that have been further processed to cook even faster. They tend to have a softer texture than old-fashioned oats.

* Instant Oats: These are pre-cooked oats that can be eaten with just hot water or milk. They have the softest texture and are the fastest to cook.

Other Oat Classifications:

* Organic Oats: These are grown without the use of synthetic pesticides or fertilizers.

* Gluten-Free Oats: Oats are naturally gluten-free, but they can be cross-contaminated with wheat during processing. Look for certified gluten-free oats to ensure they are safe for those with celiac disease or gluten sensitivity.

So, if someone is referring to "fine" and "medium" oats, they might be referring to the size of the oat flakes. "Fine" oats could mean a type of quick-cooking or instant oat, while "medium" might refer to rolled oats. However, without further context, it's best to clarify what they mean.