To create rolled oats, groats are first steamed, then rolled flat into flakes. Often referred to as oatmeal, rolled oats cook faster than steel cut oats and are a great source of soluble fiber (beta glucans) along with other phytochemicals such as avenanthramides. Rolled oats provide a rich oat flavor to a variety of common products such as granola bars, cookies, muffins, cereals, and beverages.