QUICK-COOK OATMEAL VS. OLD-FASHIONED OATMEAL
Quick-cook oatmeal cooks slightly faster than old-fashioned oatmeal as it is more processed. Although old-fashioned oats and quick-cook oats are both steamed and rolled into flakes, quick-cook oats are flattened and cut into smaller pieces that absorb water more quickly, therefore requiring less cooking time than old-fashioned oats. Quick-cook oats typically take three to four minutes to cook in the microwave, whereas old-fashioned oats take about five minutes to cook. Quick-cook oatmeal and old-fashioned oatmeal can be used interchangeably in baking recipes.Texture Differences
As old-fashioned oatmeal and quick-cook oatmeal are both made from 100 percent oats, they possess the same nutritional content. Both quick-cook and old-fashioned oats are whole-grain foods that provide good sources of protein, soluble and insoluble fiber, and many vitamins, minerals and phytochemicals. According to MayoClinic.com, eating oatmeal can help you lower your LDL, or “bad” cholesterol. Per figures from the U.S. Department of Agriculture National Nutrient Database for Standard Reference, 1 cup of quick-cook or regular rolled oats, prepared with water, contains the following healthful nutrients: 5.94 g protein; 4 g fiber; 2.11 mg iron; 180 mg phosphorus; 2.34 mg zinc; and many others.
Quick-cook oatmeal is not to be confused with instant oatmeal. Unlike quick-cook oatmeal, instant oatmeal is rarely a 100 percent oat product because most brands contain added sugar, salt and other ingredients. Instant oatmeal is also precooked and dried so that you only need to add hot water in order to “cook” it. Although it may be slightly more convenient than quick-cook oats, because of the added sugar and other ingredients, most instant oatmeal contains less fiber and protein compared with quick-cook or old-fashioned oatmeal. Also, old-fashioned oatmeal is not to be confused with steel-cut oatmeal. Steel-cut oatmeal, also called Irish or Scottish oatmeal, contains unprocessed oats, which are thicker, take longer to cook and contain more fiber than the rolled oats used for old-fashioned and quick-cook oatmeal.