Welcome to Dishing at Nutrition's midweek segment called Ask a Nutritionist.

I'm Amy Krumb of registered and licensed dietitian, and on today's show, brought to you by Nutritional Weight and Wellness,

we will be answering a question we received from one of our Dishing Up Nutrition listeners.

Today's question is about oatmeal.

The question from our listener is, frequently for breakfast, I have non-instant Quaker Oatmeal

with a high-protein, low-carb protein powder, almond milk, and cinnamon.

I'm wondering with oatmeal having a higher carb count if it's as healthy as reported.

This is a great question, and I hear questions about oatmeal from clients all of the time.

For so long, oats were marketed as

the breakfast you should eat for heart health. Today, we'll talk about whether oats are a good

breakfast choice for everyone, especially those concerned about keeping their blood sugar in a

healthy range, which really should be all of us. First, let's talk about where

oats come from. Oads are a seed from the oat plant and have a hole around them. There are

multiple different types of oats that you can buy at the grocery. The oat groat is the least

processed form, and they are the whole oak kernels without the whole.

The oat groat has a lot of fiber, B vitamins, and minerals.

It takes the longest to cook, about 45 to 60 minutes.

Next, we have steel coat oats.

They are groats that have been chopped into small pieces, using steel, hence the name steel cut oats.

So they are minimally processed, just cut up, and they usually take about 20 to 30 minutes to cook.

Roald oats are old-fashioned oats are what we typically think of when we think of oatmeal.

And now to make rolled oats, they steam that oak groat and

...