"Often called "oatmeal," are readily available in our s and have been for some time. To roll oats, the mass manufacturers first hull the s, steam them, and then pass them through rollers, therefore transforming them into flakes. In fact, "oat flakes" would be a much better popular name than "oatmeal." The thickness of the flakes varies, with the thickest being called "old-fashioned oats." (Actually, some of the rolled oats sold in s, billed as table-cut oats, may be a little thicker than regular supermarket old-fashioned.) The thicker rolled oats take the longest to cook. Thinner oats are usually billed as "quick" or "instant," ..."