Rolled whole oats, without further processing, can be cooked into a porridge and eaten as oatmeal; when the oats are rolled thinner and steam-cooked more in the factory, these thin-rolled oats often become fragmented but they later will absorb water more easily and cook faster into a porridge; when processed this way, they sometimes are marketed as "quick" or "instant" oats.

Rolled oats are most often the main ingredient in granola and