Rolled oats, also known as old-fashioned oats, are steamed and then rolled flat, making them quick to cook compared to steel-cut oats. They retain a chewy texture and are often used in baking, oatmeal, and granola. Quick oats, on the other hand, are processed further to reduce their cooking time, making them ideal for quick breakfasts but often resulting in a softer texture.

There are several reasons you might want to convert rolled oats into quick oats:

Convenience: If you’re in the middle of a recipe and realize you don’t have quick oats, this hack can save you time and effort.
Space Saving: Instead of stocking multiple types of oats, you can keep rolled oats in your pantry and make quick oats as needed.
Baking Consistency: Using quick oats in recipes like cookies can create a more uniform texture, enhancing the final product.

Gather Your Ingredients: Start with rolled oats. Measure out the amount you need for your recipe.

Use a Food Processor: Place the rolled oats into a food processor.

Pulse the Oats: Pulse the oats for about 4 to 6 times for 3 to 4 seconds each time. You want to break them into smaller pieces, roughly 25-30% the size of whole rolled oats, but not turn them into a powder.

Check the Texture: After pulsing, check the consistency. You should have coarsely chopped oats that resemble quick oats.

Measure Again: Since the texture changes, it’s best to measure the oats after processing to ensure you have the correct amount for your recipe.

Use or Store: Use the quick oats immediately in your recipe, or store any leftovers in a ziplock bag for future use.

Avoid Over-processing: If you grind the oats too finely, you’ll end up with a powdery texture similar to instant oats, which may not work well in recipes.
Adjust Measurements: Remember that processed oats will take up less space in a measuring cup, so always measure after processing.
Strain If Necessary: If there’s any fine oat dust after processing, you can strain it out or use it as is, as it won’t significantly affect your recipe.

In many cases, you can substitute rolled oats for quick oats in recipes, but it may alter the texture and cooking time. For baked goods, using quick oats often results in a more uniform texture, while rolled oats provide a chewier bite. Always follow the recipe's guidance when it specifies one type over the other.

Making quick oats from rolled oats is a straightforward process that can enhance your cooking and baking experience. With just a few pulses in a food processor, you can create a versatile ingredient that fits your recipe needs without the hassle of running to the store. By following these simple steps, you can ensure that you always have the right type of oats on hand, making your kitchen adventures smoother and more enjoyable. Whether you’re whipping up oatmeal cookies or a quick breakfast, this kitchen hack is sure to come in handy!