Cooking and baking instant oatmeal can reduce the deterioration rate caused by food enzymes and increase the flavor after baking. Then each oat grain will be cut into three parts, cooked again and flattened into oatmeal.

Roasting oatmeal and adding baking essence can also reduce the moisture content of oatmeal, so as to absorb water more quickly in future cooking. Then, like quickly cooked oatmeal, each oatmeal will be cut into three parts, cooked and flattened. Because the baking temperature is high, oatmeal is thin and will be cooked immediately after adding boiling water.

Both fast-cooked oatmeal and oatmeal belong to whole grain food, which contains the essence of oat bran, oat endosperm and oat germ and has the same nutritional value. "