Rolled Oats

All oats start out whole, with the grain and the husk intact. The husk is the tough covering that encases and protects each individual grain. Once that is removed, the oats (often called groats at this point) are steamed and flattened between heavy rollers, hence the name rolled oats. Afterwards, the oats are dried in a kiln to add flavor and to deactivate a naturally occurring enzyme in the oat that can break down fats into fatty acids, which cause oats to taste rancid. Rolled oats, also called old-fashioned oats, are the most common type of oats found around the world.