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Oatmeal is a type of coarse flour made of hulled oat grains that have either been ground or steel-cut.White oats are also called ground oats.Steel-cut oats are known as "coarse oatmeal" or "Irish oatmeal".Oats can be thick or thin, and may be categorized as "old-fashioned", "quick" or "instant" depending on the cooking time, which is shortened by the size of the oats.

The U.S. and parts of Canada use the term 'oatmeal' to describe oats made from either ground, steel-cut, or rolled oats.

The oats are heated and cooled to make sure the oat groats are stable.The oats have a nutty flavour.Coarse or fine oatmeal can be produced from these oat groats.The oats may be small and contain broken groats from the dehusking process.

Whole oat groats are steamed and flattened.Old fashioned oats can be thick and take a while to boil.Before being steamed and rolled, oats are cut into small pieces.It is possible to make instant oatmeal with a variety of ingredients, such as sugar and flavourings.[3][4]

Both types of rolled oats can be eaten raw or cooked with water or milk.In some countries, rolled oats can be eaten raw or roasted with milk and sugar.The term "oatmeal" is sometimes used to refer to a meal made from a variety of ingredients.In breakfast cereals and bars, rolled oats are often used as a key ingredient.

Oatmeal cookies, oatcakes, British flapjack bars, and baked oatmeal dessert dishes are all made with rolled oats.Oats may be added to foods as an accent, as in the topping on many oat Bran breads and as the coating on Caboc cheese.Oatmeal can be used to add low-cost fibre and nutrition to meat-and-vegetable soups.

Unenriched oatmeal, which is cooked by boiling or microwave, is composed of 42% water, 12% sugars, 2% fiber, and 2% fat.In a 100 gram amount, cooked oatmeal provides 71 calories and contains 29% of the Daily Value for manganese and moderate content of phosphorus and zinc, with no other micronutrients in significant quantity.

Oatmeal and other oat products were the subject of a 1997 ruling by the Food and Drug Administration that oats can lower the risk of heart disease when combined with a low-fat diet.In 2010 a similar conclusion was reached by the European Food Safety Authority.[7]

In the United States oatmeal is often served with milk or cream and a sweetener, such as brown sugar or honey.It might include peanut butter, cinnamon, or other fruits.[9]

Oatmeal has a long history in Scotland because oats are better suited to the country's low temperatures and high humidity.oats became the staple grain of Scotland.The ancient universities of Scotland had a holiday called Meal Monday to allow students to return to their farms and collect more oats for food.