Other
Rolled Oats
Flattened oat groats that provide chewy texture, nutty flavor, and fiber to cookies, breads, and granola.
Conversion Chart
| Volume | US Cup (g) | Imperial (oz) | Metric Cup (g) |
|---|---|---|---|
| 1 cup | 90 | 3.2 | 95 |
| ¾ cup | 68 | 2.4 | 71 |
| ⅔ cup | 60 | 2.1 | 63 |
| ½ cup | 45 | 1.6 | 48 |
| ⅓ cup | 30 | 1.1 | 32 |
| ¼ cup | 23 | 0.8 | 24 |
| 1 tbsp | 5.6 | 0.2 | 5.6 |
| 1 tsp | 1.9 | 0.1 | 1.9 |
Old-fashioned rolled oats, not instant or steel-cut. Can be pulsed for finer texture in baking.
Nutrition Facts
Nutrition Facts
Serving Size 100g
Calories389
Protein16.9g
Carbohydrates66g
Fat6.9g
Fiber10.6g
Sugar0.9g
Sodium2mg
History
Oats have been cultivated for over 2,000 years, but the rolling process was developed in the late 19th century. Quaker Oats, founded in 1877, popularized rolled oats in American baking. Their moisture-absorbing properties make them essential for oatmeal cookies and fruit crisps.
Baking Tips
- 1Old-fashioned for best texture
- 2Can pulse briefly in food processor
- 3Toasting brings out nuttiness
- 4Soak in liquid before adding to batter
Storage
How to Store
Airtight container in cool, dry place
Shelf Life: 1-2 years
Substitutes
- Quick oats (texture will differ)
- Oat flour (for binding)