What’s the difference between steel-cut, rolled, quick oats, groats, and oat flour—and how do you choose the right one?

In Episode 10 of Trust Your Oats, Trust the Oat, Dale Tenhulzen brings the entire seed-to-shelf journey to its conclusion by focusing on the final product itself. The episode explains how every oat begins as a whole groat and how simple mechanical processes—cutting, rolling, steaming, or grinding—create the different oat forms found in kitchens and food manufacturing.

Listeners learn how each type of oat is made, what textures and cooking times to expect, and which applications each one is best suited for—from hearty steel-cut porridge to rolled oats for baking, quick oats for convenience, and oat flour for gluten-free recipes.

The episode also explores nutrition, including fiber and beta-glucan, and explains how processing affects glycemic response without changing the fundamental value of the whole grain. By connecting product form to function, Trust the Oat shows why a diverse oat lineup serves both home kitchens and commercial food production.

This final episode completes the journey from seed to shelf—ending with the food people bring to the table every day.

Learn more about Trust Your Oats at: 👉 https://daletenhulzen.com/

👉 https://daletenhulzen.site/