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STeel-cuT oaTS are the least refined variety. They’re dense and chewy as a result of passing uncooked through sharp steel blades that cut their kernels into thin slices to help them retain more fibre and protein. They take 15–20 minutes to cook. Quick oaTS are cut into finer pieces before they are rolled, so take only minutes to cook. The Glycaemic Index of quick oats is a little higher than the steel-cut and rolled varieties, so they might not keep you feeling full for as long. Rolled oaTS have been steamed and rolled thin, making them a lot quicker to cook than steel-cut oats. FlavouRed oaTS usually come in convenient sachets, often with added sugar, so choose unsweetened ones.