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(“rolled oats” are traditionally ‘oat groats’ that have been ‘de-husked’ + ‘steamed’, before being rolled into ‘flat flakes’ under ‘heavy rollers’ + stabilized by being lightly toasted)
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(“rolled oats” that are sold as “porridge oats” usually have had the tough bran removed)
They have often, but not always, been lightly baked or pressure-cooked or “processed” in some fashion.
Thick-rolled oats are large whole flakes, and thin-rolled oats are smaller, fragmented flakes.
Oat flakes that are simply rolled whole oats without further processing can be cooked into a porridge and eaten as “old-fashioned” oats, but more highly fragmented and processed rolled oats absorb water much more easily and therefore cook faster into a porridge, so they are sometimes called “quick” or “instant” oats.
(“rolled oats” are most often the main ingredient in ‘granola’ and ‘muesli’)
(rolled oats can be further processed into coarse powder, which, when cooked, becomes a thick broth)
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(finer oatmeal powder is often used as ‘baby food’)
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*👨🔬🕵️♀️🙇♀️*SKETCHES*🙇♂️👩🔬🕵️♂️*
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💕💝💖💓🖤💙🖤💙🖤💙🖤❤️💚💛🧡❣️💞💔💘❣️🧡💛💚❤️🖤💜🖤💙🖤💙🖤💗💖💝💘
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*🌈✨ *TABLE OF CONTENTS* ✨🌷*
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🔥🔥🔥🔥🔥🔥*we won the war* 🔥🔥🔥🔥🔥🔥