1, whole oats
Whole oatmeal is more resistant to cooking and retains all the nutrition of oatmeal. Can be used as miscellaneous grains rice and porridge. Generally speaking, red beans, black rice, sorghum, brown rice, glutinous rice and so on. You can match it, but it's easier to cook if you soak it in water for a while in advance.
2. Original oatmeal
This kind of oatmeal is easier to cook than whole oatmeal, and almost all the nutrients of oatmeal are retained. You can cook porridge separately, such as milk oatmeal, which I think is particularly delicious. You can also cook porridge with millet, buckwheat, sorghum and other miscellaneous grains, and put a little when steaming rice.
3. Instant cereal
Instant oatmeal can be taken with boiling water, which is fast and convenient, but it is fast to digest and absorb, and it is not suitable for diabetic patients. In addition, some manufacturers may add some non-dairy creamer in order to make this oatmeal taste mellow, so when buying, they should choose instant oatmeal that only contains oatmeal in the ingredient list. This oatmeal can also be mixed with flour to make miscellaneous grains steamed bread, which is also a good choice, and has better taste and higher nutritional value than simple white flour steamed bread.
4. Fruit oatmeal
This kind of oatmeal is also instant, but in addition to oatmeal, nuts such as banana slices, papaya slices, dried pineapples, raisins and walnuts are added, and some sugar may be added for good taste. It is suggested that oatmeal and fresh fruit should be eaten separately if possible, so as not to consume more energy.