Steel Cut Oats, Old Fashioned Oats, Quick Oats, and Instant Oats are all whole grain oat products and are equally nutritious because all three parts of the grain remain after milling. They each provide the same nutrients, including several important B vitamins, iron, protein and dietary fiber. The only difference is how the grain is cut, steamed and rolled – and this only affects cooking time and the texture of the cooked oatmeal.

Unfortunately, due to our manufacturing process, we are unable to send out empty oat tubes.

There are a number of Quaker Oatmeal varieties that are appropriate for children 12 months and older. However, as always, you should check with your doctor before introducing your child to new foods.

It means these products do not contain any artificial or synthetic ingredients, just oats.

Standard Quaker Oats

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Stove Top Directions:
Old Fashioned Oats

• Chewier: Boil water and salt; stir in oats. Cook about 5 minutes over medium heat, stirring occasionally.
• Creamier: Combine water, oats and salt. Bring to boil. Cook about 5 minutes over medium heat, stirring occasionally.

Quick Oats

• Chewier: Boil water and salt; stir in oats. Cook about 1 minute over medium heat, stirring occasionally.
• Creamier: Combine water, oats and salt. Bring to boil. Cook about 1 minute over medium heat, stirring occasionally.

Microwave (One Serving):
Old Fashioned Oats

• Creamier: Combine water, oats and salt in medium microwaveable bowl. Microwave on HIGH for 2-1/2 to 3 minutes. Stir before serving.

Quick Oats

• Combine water, salt and oats in medium microwaveable bowl. Microwave 1-1/2 to 2 minutes on HIGH, stir before serving.

Instant Quaker Oatmeal
Boiled Water Directions:

• Empty packet into bowl. Add 1/2 cup boiling water; stir.
  2 packets: Add 1 cup boiling water.
• For Raisin Date & Walnut and Fruit & Cream Varieties - Add 1/3 cup water, stir.
  2 packets: Empty packets into bowl. Add 3/4 cup boiling water; stir.

Microwave Directions:

• Empty packet into microwaveable bowl. Add 2/3 cup water or milk. Microwave on HIGH 1 to 2 minutes; stir.
  2 packets: Empty packets into bowl; add 1-1/3 cup water or milk. Microwave on HIGH 2 to 3 minutes; stir.
• For Raisin Date & Walnut and Fruit & Cream Varieties - Add 1/2 cup water. Microwave on HIGH 1 to 2 minutes; stir.
  2 packets: Add 1 cup water or milk. Microwave on HIGH 2 to 3 minutes; stir.

No. However, it's important to understand that organically grown foods are not more nutritious or safe than foods grown using more modern agricultural practices. The same standards of nutrition and safety apply to both types of foods.

Steel Cut Oats are whole oats that have not been rolled into flakes. Instead, they are cut approximately into thirds. Cooking time is 30 minutes and the texture is heartier than rolled oats. Steel Cut Oats are also known as Scotch Oats, Pinhead Oats (in Great Britain because they resemble the size and shape of the head of large pin) and Irish Oats.

Quaker® Old Fashioned Oats are whole oats that have been rolled to flatten them. Quick Quaker® Oats and Quaker® Instant Oats are made from Steel Cut Oats that have been rolled a little thinner than Old Fashioned Oats so they cook faster.

All forms of Quaker® Oats, including Steel Cut, Old Fashioned, Quick, and Instant Oats are whole grains. That means they are equally nutritious because they supply all parts of the oat grain including the bran, endosperm and germ. The different size and shape of the oats only affects the cooking time and texture.

Quaker® Old Fashioned Oats are whole oats that are rolled to flatten them. They contain all parts of the oat grain including the bran, endosperm and germ portion. Quick Quaker® Oats are made the same way but are simply cut into slightly smaller pieces so they cook faster.

Instant Quaker® Oats use the exact same oats, only they are rolled a little bit thinner and cut finer so that they cook very quickly. Additionally, they have some flavoring ingredients added.

Unless a recipe specifically calls for use of instant oats, don't use them as they contain additional flavorings.

These oats can be used interchangeably in most recipes -- it just depends upon the results you are looking for. If you want something that looks very whole grain and is very chewy, you'll want to use old fashioned. On the other hand, quick oats are cut smaller and are less noticeable in the recipe.

Yes, oats can be eaten without cooking. For example, there are a number of no-bake cookies containing oats that are very popular. However, because some individuals have more sensitive digestive tracts, it is a good idea to introduce raw oats to your diet slowly and to drink some fluids when eating the oats.

Oats that are ground into a very fine powder. Colloidal oats are typically used in health and beauty aids such as oatmeal baths, moisturizers and many facial scrubs and masks.

Rolled oats are whole oat kernels that are rolled to flatten them into an oat flake. Old Fashioned Quaker Oats, Quick Quaker Oats and Instant Quaker Oats are all rolled oats. However, Instant Quaker oats are not recommended for use in recipes unless specified in the recipe.

Because oats are grown, stored, transported in bulk, they may contain trace amounts of wheat, rye and barley. USDA grain standards allow a certain percentage of other grains to be present in the oats. Therefore, gluten may be found in oats, even if very small amounts of these other grains are present.

Yes. Store the oats in an airtight container or freezer bag. There is no need to thaw the oats before using as they will remain free flowing.

Quick and Easy Method

• Place 2 cups of Quick or Old Fashioned Quaker Oats into one leg of a nylon stocking; close open end by tying a knot.
• Place stocking under faucet; turn water on to full force, using warm water at a comfortable temperature.
• When finished filling tub, "swirl" stocking back & forth through water 5 or 6 times.
• Lift stocking above water and wring to squeeze water and starch out of stocking.
• Discard stocking -- do NOT reuse.
• Soak in tub as recommended by physician or for 15 to 20 minutes.
• Gently pat dry. Use once or twice daily, or as directed by physician.

INFANTS: Use 1/3 cup and follow instructions above. Soak infant (in infant bath tub) for 10 minutes or as directed by physician.

Blender/Food Processor Method

• Place 1 cup Quick or Old Fashioned Oats into food processor or blender; grind oats into finest powder possible.
• Turn water on to full force, using warm water at a comfortable temperature.
• Slowly sprinkle oat powder under running water.
• Stir water thoroughly to avoid clumping or settling.
• Soak in tub as recommended by physician or for 15 to 20 minutes.
• Gently pat dry. Use once or twice daily, or as directed by physician.

INFANTS: Use 1/3 cup and follow instructions above. Soak infant (in infant bath tub) for 10 minutes or as directed by physician.

Place one or more cups of Quick or Old Fashioned Quaker Oats into a food processor or blender. Process for 1 minute, or until the oats are the consistency of cornmeal or a course flour. Store unused (dry) oat flour in a covered container as you would wheat flour.

An oatmeal facial is very easy to do -- all you really need is oats and water. If you'd like something a little more "exotic" you can add other ingredients.

Basic Oatmeal Facial:

1/4 cup ground oats (about 1/2 cup Quick or Old Fashioned Quaker Oats, unground) 2 to 3 tablespoons water

Mix ground oats and water until the mixture is a smooth, spreadable paste. You can add more oats or water as needed. Apply the oat paste to a clean face, avoiding the eye area. Leave on for 15 - 20 minutes. Wash off with warm water and follow with a rinse of cold water.

You can customize your facial by adding any of the following "Mix-In" ingredients to the Basic Oatmeal Facial recipe. You can use one Mix-In or several -- half the fun is the experimenting! Here are some helpful hints to help you customize your facial.

• Try adding from 1/2 teaspoon to one tablespoon when starting out. A good rule of thumb is the more "liquidy" the Mix-In ingredient is, the less you use. Don't worry if the paste consistency doesn't turn our right. If the paste is too thin, just add some more oats. If it's too stiff, add some more water or more of your chosen Mix-In.
• When adding mashed fruit, start at about a tablespoon. Be sure to decrease the amount of water by about the same amount. Add more liquid or oats as needed, until you have the desired consistency.
• When we refer to a "teaspoon" or a "tablespoon," we mean measuring spoons used for baking, not those from your flatware set.
• If you are allergic to any of these foods we don't recommend putting them on your face.

Skin Type	Mix In	Helpful Hints
Dry	Avocado, mashed
	Apricot, mashed	Don't use the apricot skin.
	Banana, mashed
	Peach, mashed	Don't use the peach skin.
	Olive oil	Start out with 1/2 teaspoon.
	Whole milk	Start out with 1/2 teaspoon.
	Sour cream
Oily Skin	Strawberry, mashed	One large one should do it!
	Papaya, mashed
	Tomato, mashed	You might want to remove the skin, seeds and pulpy center. Try to use just the "meat" of the tomato.
	Honey	Warm slightly before using
	Egg white, beaten	Make sure the eggshell is clean and not cracked.
	Cucumber juice	Or, try pureed cucumber
	Lemon juice	Easy does it, especially if your skin is raw or sunburned.
	Vinegar
	Non-fat, plain yogurt
Exfoliating	Cornmeal	When applying and removing the mask, gently massage into the skin. Don't do this more than once a week.
	Papaya
	Plain Yogurt	Use non-fat if you have oily skin.
	Apricot
	Cider Vinegar

Yes. Oatmeal is a whole grain cereal. Approximately one-third of each whole grain oat is the bran portion. Therefore, every time you eat Old Fashioned or Quick Quaker Oats, you're eating oat bran.

Old Fashioned and Quick Quaker Oats contain one ingredient: whole rolled oats. Since oat bran is a natural portion of the rolled oat, it is not technically considered a separate ingredient. To identify products containing oat bran, look not only for oat bran, but also for rolled oats and whole oat flour on the ingredient label.

Fat is a naturally occurring nutrient in all grains, most of which is located in the germ portion of the whole grain kernel. It contains the many vitamins, minerals, and proteins necessary for the grain to grow. Most of the fat is unsaturated.

No. Cholesterol is found only in foods of animal origin. The only foods that contain cholesterol come from or are made from animals. An easy way to remember what does or does not contain cholesterol is to ask yourself if the food came from something that walks or swims. If it does, then it contains cholesterol.

Yes. The FDA has carefully reviewed 40 years of research and has concluded that eating oats may reduce the risk of heart disease.

Scientists aren't 100% sure of how it happens. Their hypothesis is that it increases cholesterol removal from our bodies and decreases absorption of dietary cholesterol into the bloodstream.

The FDA suggests that you need 60 grams of oatmeal daily. This would be about one and one-half servings (one large bowl) of cooked Old Fashioned or Quick oatmeal. If you're eating Instant Quaker Oatmeal you'll need about 3 pouches.

It depends upon a number of factors, including what other foods you eat and your baseline cholesterol level before you modified your diet. The largest decreases have been observed for those who had the highest cholesterol levels or those who were at the highest risk for coronary heart disease.

Since the late 1970's 18 studies have examined the relationship between dietary fiber and blood pressure. In the majority of intervention studies, blood pressure was significantly reduced -- regardless of age, weight or other factors -- and the reductions were in response to the increase in fiber intake. The studies showing significant blood pressure reductions involved increased intake of soluble fiber. More studies are currently underway to validate the impact of oat consumption in lowering blood pressure.

Weight loss occurs when people eat fewer calories than the bodies use. Oatmeal is great choice to include in a weight management plan because it is nutritious and research shows that oatmeal is very filling. In addition, many health authorities agree that eating breakfast and consuming more fiber are good behaviors to adopt when trying to achieve or maintain a healthy weight.

No. All liquid is absorbed by the oatmeal or oat bran while cooking. Therefore, no liquid containing vitamins and minerals is poured from the oatmeal/oat bran prior to eating.

Nutrient	# Grams	Calories/Gram	Total Calories
Complex Carbohydrates	26	4	104
Simple Carbohydrates	1	4	4
Protein	5	4	20
Fat	2.5	9	23

No. All of the oats will help reduce cholesterol. However, not all of the Instant Oatmeal flavors qualify for the soluble oat fiber claim. The flavors that do not qualify are Raisin, Date, & Walnut, Honey Nut, Dinosaur Eggs and all of the Fruit and Cream flavors.

No. The 3 grams of soluble oat fiber can be spread out during the day.

The Quaker Oats Company was officially formed in 1901 when several American grain pioneers came together to incorporate the now familiar name. These pioneers were Ferdinand Schumacher, John Stuart, George Douglas and Henry Parsons Crowell.

The "Quaker man" is not an actual person. His image is that of a man dressed in the Quaker garb, chosen because the Quaker faith projected the values of honesty, integrity, purity and strength.

Quick Quaker Oats were first introduced in 1921 when the 20 minute cooking oats were processed to cook in 5 minutes. The processing of Quick Quaker Oats was refined again in the 1950's to produce what we now know as one-minute cooking oats.

Quaker Instant Oatmeal was introduced in 1966, as the "regular" flavor only.

Vegetable oil is not a recommended substitution for margarine/butter. It may cause the cookies to spread.

Yes. You may also substitute chocolate chips or other dried fruits in the recipe for the raisins.

For baking soda, check the freshness date on the package. For baking powder, put about a tablespoon each of the baking powder and water in a cup. If bubbling occurs it is fresh.

No. Any butter or margarine that is labeled reduced fat or comes in a tub should not be used. When buying stick margarine, make sure that the label indicates that the "margarine" contains at least 70% vegetable oil. Anything less will produce unsatisfactory results. To assure the best baking results, we recommend using stick butter that is not a reduced fat variety.

You can substitute up to one half of the fat with an equal amount of applesauce or low-fat yogurt. Keep in mind that the flavor and the texture of the cookie will change.