Rolled Oats 101

• Oats grow in harsher climates than wheat will tolerate, which is why they're traditionally associated with the Scots and their rocky, mountainous countryside. Oats contain both high levels of natural oils and an enzyme that makes those oils go rancid quickly, so they're par-cooked before storage. Those steamed oats, called oat groats, can then be pressed between rollers to make the familiar flat flakes of rolled oats. Whole groats make traditional oatmeal, while different sizes of steel-cut groats make the smaller quick-cooking and instant rolled oats. All three can be used in baking, in various ways.

Texture

• Flakes of rolled oats are commonly used to give texture to cookies, quick breads, muffins, yeast breads, fruit crumbles and cobblers. Traditional, old-fashioned large-flake oats make the chewiest cookies and toppings, holding their original shape and texture throughout the cooking process. In muffins, quick breads or yeast breads they'll soften slightly, but still be noticeable in each bite. Many bakers prefer quick oats in cookies and toppings, where they give a more uniform appearance and a less-chewy texture. In cakes and breads quick oats are more likely to absorb into the dough during cooking, giving a softer texture than large oats.

Fiber

• Oatmeal is unusually rich in both soluble and insoluble fiber, which helps promote long-term health. The insoluble fiber aids digestion, while soluble fiber reduces blood cholesterol and slows the rise of blood sugar levels after meals. Although large-flake oats are the most visibly fibrous, even instant oats have the same amount of fiber by weight. Quick oats and instant oats can be used to add fiber to almost any recipe, because they disappear into the dough. They can even be turned into oat flour in a spice grinder and used as a substitute for part of the recipe's wheat flour. Large-flake rolled oats can be used in baked goods where their texture and appearance are appropriate.

Nutrition

• Aside from the health benefits of their fiber, oats are often included in recipes because they're among the most nutritious of all grains. They're higher in protein and natural oils than most other grains, and a standard portion of oats contains over 50 percent of the body's daily requirement of manganese. The Whole Grains Council also rates oats as a good source of nutrients including vitamin B1, copper, selenium, zinc, phosphorus and iron.

Flavor

• One other crucial reason for including oats in baked goods is that they taste good. When they're baked, rolled oats develop a distinctively sweet, nutty flavor that complements brown sugar, caramel, molasses, dried fruits and most of the "warm" spices. Savvy bakers can accentuate the flavor by toasting their rolled oats in the oven or a dry skillet before adding them to the dough or batter.