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I've got a bread-machine recipe for oatmeal bread that calls for either quick-cooking oats or regular oats. Is there a reason to prefer one over the other?

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    Regular meaning steel cut? I'd think uncooked whole oat groats would just sit there and look at you funny if you put them in a bread recipe; end up crunchier than added roast sunflower seeds. – Wayfaring Stranger May 16 '15 at 11:36
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    @WayfaringStranger : 'regular' in the U.S. being rolled oats. Groats are pretty uncommon over here. (they're often sold as 'pinhead oats', 'steel cut oats' or 'Irish oatmeal') – Joe May 16 '15 at 11:59
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'Quick cooking' (aka 'instant') oats have been cooked more, and are in smaller pieces than regular (aka. 'old fashioned', aka. 'rolled' oats).

  • If you'd prefer more texture in the bread, go with the old fashioned oats.
  • If you're trying to make them less noticable, go with the quick cooking oats.
  • If you only have one on hand, go with whatever it is that you already have.
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    According to this question instant oats are not the same thing as quick-cooking oats, and cannot be substituted for them. – Mark May 16 '15 at 21:38
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    I'd add that if you prefer less "texture" and only have "old fashioned oats," you can always soak the oats in some of the recipe's liquid for a few hours before mixing with the rest. If soaked beforehand, even the "old fashioned" rolled oats will blend in a lot more. – Athanasius May 17 '15 at 1:37

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