Quick cooking oats are more tender than other types and therefore often best in baking and other cooking.
While their nutritional value is equivalent to that of old-fashioned rolled oats, they are not as flavorful.
They are used in pancakes, muffins, quick breads, scones, cookies, and yeast breads and in place of breadcrumbs as a coating for poultry.
Quick cooking oats can be cooked for 3 to 5 minutes in 2.5 cups of liquid per cup oats. These is due to they are finely chopped and partially cooked in advance.
When cooking oatmeal, water produces the densest, chewiest, nuttiest porridge; milk or soymilk, the most tender and creamy. The fat content of the milk affects the texture as does combining water and milk in varying proportions.
Quick cooking oats
