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You are here: Home / Travel / How Oats Are Processed

November 16, 2017

How Oats Are Processed

Ever wondered how oats are processed? This journey to an oat milling facility was sponsored by The Quaker Oats Company, but all opinions are my own.

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How are oats processed?

It is no secret that I love oatmeal. And a visit to the Quaker HQ in Chicago was my very first blog trip back in 2008! If you followed along on social media, last week I had the chance to travel to Cedar Rapids, Iowa to tour the Quaker Oats milling facility, to learn how oats are processed, see the “seed to spoon” process first hand, and meet the passionate people behind the oats. As a company with a rich 140 year history, I couldn’t wait to see how Quaker has been operating and innovating over the years!

I flew into Cedar Rapids last Wednesday. I worked in my room for a bit and went to the hotel gym for an hour of easy movement before getting dressed up for dinner. I had high hopes of sightseeing outside – perhaps a run along the river – but it was WAY colder than I was prepared for! Brrr!

Oat Themed Dinner

I met up with the other bloggers, many of whom were also RDs, to walk to dinner at the cozy Cobble Hill Eatery.

Cobble Hill was creative and did a good job incorporating Quaker oats into our three courses.

Oatmeal Breakfast

In the morning I heard a “knock” for breakfast and had Quaker Overnight Oats delivered to my door! What a lovely surprise breakfast. I’m already a Quaker Overnight Oats fan so this was a great way to start the day!

Cedar Rapids Oat Process Mill: The largest in the world!

We caravanned over to the plant to begin our tour. The Cedar Rapids mill is the largest oat mill in the world and is one of seven that Quaker runs. It truly is the epicenter of oats! It’s been operating since the late 1800s and even survived a huge flood in 2008.

How are oats grown?

Upon entering the mill, all kinds of delicious smells wafted about. From maple syrup and brown sugar, to the aroma of toasting oats. We talked oats to start, reviewing the milling process and nutritional properties. The oats begin their life growing in fields, mostly in Canada. Quaker has a Direct Growers Program which is comprised of about 400 farmers who are proud to grow oats for Quaker. The Direct Growers program provides about 50% of the oats for Quaker (and that’s a LOT of oats!) We were joined by Al, one of Quaker’s Direct Growers from Saskatchewan, who farms with his brother and their families. He said this year’s harvest was ideal with a few rains early and dry weather up to the harvest.

We geared up in all kinds of safety clothing to get ready for our tour through the plant!

Quaker Oat Standards

Once Quaker receives the oats from its growers, they undergo a lot of different tests to ensure they meet “The Quaker Standard” of quality. Samples are tested for moisture and beta-glucan content (among other measurements) and are inspected for impurities like frost damage or sprouting. Quaker is committed to such high-quality standards because the soluble fiber from oatmeal, as part of a diet low in saturated fat and cholesterol, may help reduce the risk of heart disease. Beta-glucans are one form of that soluble fiber that helps lower blood cholesterol.

How oats are processed

Once they are given the quality thumbs up, the oats go through the milling process. First they are cleaned, removing any elements of nature. Then the outer hulls are removed and aspirated through an air tube to separate them from the inner groats. Quaker believes in using the whole oat, so the hulls are recycled for other industries, such as  renewable energy and animal feed.

Kilning Process

The groats then go through Quaker’s kilning process, which deactivates enzymes and removes moisture that might cause spoiling or sprouting. We were the first group of non-Quaker people to ever see this kiln in action! Quaker’s proprietary kilning process is truly unique within the industry and gives Quaker Oats a distinct toasted flavor.

The kiln was so big it spanned several floors and you could see down many levels under your steel-covered toes!

Oat Processing

The groats are then cut and turned into a variety of Quaker products: Steel Cut Oats (cut only), Quick 3-Minute Steel Cut Oats (cut and steamed), Old Fashioned Oats (cut and rolled), Quick 1-Minute Oats (cut, rolled, and steamed).

Ta-da! These are some freshly rolled old fashioned oats.

Once the oats are ready, the packaging begins. The tubes are assembled and then filled, all with fancy machines.

Finally, they are shipped away to consumers around the world!

The Types of Oats

As a room of foodies and RDs, we talked a lot about nutrition too. There is no difference between a whole groat or instant oatmeal except the physical state it is in. Remember the changes of matter from elementary school science? Water is still water whether it’s ice or steam, and oats are still oats whether they are whole groats or cut and rolled. The only difference is the surface area and shape, which affects cooking time most of all. The nutrition content is the same. Oats are 100% whole grain and a good source of fiber and important vitamins and minerals.

I hope there is a warming bowl of oatmeal in your day today!

This journey and post was sponsored by Quaker.

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Comments

  1. Charmaine Ng | Architecture & Lifestyle Blog says

    November 16, 2017 at 7:05 am

    I’ve had Quaker’s oats since I was reallyyy young. Always a healthy, nutritious breakfast choice! 😀

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

    Reply
  2. Kori says

    November 16, 2017 at 7:14 am

    What an in-credible experience!! Thank you for sharing. Matt & I are huge fans of oats. Did they happen to mention anything about their gluten free process? Maybe one day I’ll get to visit!

    Reply
    • KathEats says

      November 16, 2017 at 8:22 am

      We saw some of the packaging, but I don’t remember if we saw the actual gluten-free oats. They did mention some super fancy equipment that was new that is used in the process, so I know it’s hard-core!

      Reply
  3. Jen says

    November 16, 2017 at 7:36 am

    Thanks, Kath, this was interesting! I wonder if they touched on pesticides at all? Was wondering if they used systemics? There was indeed oatmeal in my breakfast:D

    Reply
    • KathEats says

      November 16, 2017 at 8:23 am

      That wasn’t a topic we discussed, so I’m not sure.

      Reply
    • Linda @ the Fitty says

      November 16, 2017 at 5:10 pm

      Do you opt for organic ?

      Reply
  4. SHana says

    November 16, 2017 at 7:44 am

    That is so interesting about the kiln! I always thought Quaker Oats tasted better than off-brands but thought it was my brain playing tricks on me. Now I now it really is true!

    Reply
    • KathEats says

      November 16, 2017 at 7:57 am

      It is true!! 🙂

      Reply
  5. stacey says

    November 16, 2017 at 9:26 am

    WOW Kath this was a very interesting blog…I have a whole new appreciation for Oatmeal …Going to make a bowl of Quaker Oats right now….Make it a great day…I LOVE reading what you have to say about,food,kids,nutrition…and whatever else crosses your mind..HUGS!!!

    Reply
  6. Andrea @ French Pressed Kitchen says

    November 16, 2017 at 9:44 am

    Oatmeal envy!! It’s a thing. The kiln is so cool, too.

    Reply
  7. Anna says

    November 16, 2017 at 9:55 am

    What a cool trip and post! I love oatmeal and I always wondered what the difference was between all of the options 🙂 Thanks so much for sharing!

    Reply
  8. Andrea on Vacation says

    November 16, 2017 at 10:01 am

    I’m from this area originally and always remember being able to smell the cereal that Quaker was making that day.

    Reply
    • KathEats says

      November 16, 2017 at 1:19 pm

      Yes! The Crunch Berries smelled SO good!

      Reply
  9. Jessica says

    November 16, 2017 at 10:51 am

    No way! I live in Cedar Rapids! Cobble Hill is such a great restaurant! Glad you had a great time 🙂

    Reply
    • KathEats says

      November 16, 2017 at 1:19 pm

      So many Iowa folks chiming in! Wish I had had some more time to explore!

      Reply
  10. Jenny says

    November 16, 2017 at 11:02 am

    Thanks for sharing! Hope you liked your trip to Iowa…I’m from Des Moines!

    Reply
    • KathEats says

      November 16, 2017 at 1:19 pm

      I think it was my first time in the state!!

      Reply
  11. Stacey says

    November 16, 2017 at 11:26 am

    Love this! As a born and raised Iowan, I love that you came here 🙂 Yes, it’s always cold this time of year. Did you notice the Quaker smell when you arrive in Cedar Rapids? Glad to see you had a great experience — I have family who works there as well!

    Reply
    • KathEats says

      November 16, 2017 at 1:18 pm

      Yes!! I wish I could have spent some time outside. I hope to be back sometime!

      Reply
  12. Emily J says

    November 16, 2017 at 12:23 pm

    So cool! As a fellow oatmeal lover, I enjoyed this post.

    Reply
  13. Arantxa says

    November 16, 2017 at 12:47 pm

    Glad they’ve started producing a gluten-free line of oats, that are easy to find in the grocery store!

    Reply
  14. Nancy says

    November 16, 2017 at 1:12 pm

    Glad you enjoyed a visit to my home state! We used to grow oats on our family farm, but used them to feed to livestock. Did you know that after the oats are harvested, then you bale the stalks and that is the straw bales used for bedding livestock

    Reply
    • KathEats says

      November 16, 2017 at 1:18 pm

      That’s so cool!

      Reply
  15. Katie says

    November 16, 2017 at 1:31 pm

    What a cool opportunity! I love oatmeal. It’s such a comforting breakfast!

    Reply
  16. Kelly says

    November 16, 2017 at 3:33 pm

    Hi Kath, thanks for sharing and very interesting. I’ve always wondered why I seem to randomly hear that we should primarily be eating the steel cut oats (Oprah was always big to say this, and I assume she was hearing it from someone in the health industry) with the implication that steel cut oats were somehow more nutritious – but the reasoning behind it was never really given. Do you know why the health industry seems to say this alot?

    Reply
    • KathEats says

      November 16, 2017 at 4:27 pm

      I think it was all misconception!! We talked on the trip that Oprah was the one who made this claim but it’s really not true.

      Reply
      • Cathy says

        November 16, 2017 at 5:42 pm

        Thanks for clearing this up. So…it really doesn’t matter which kind we choose.

        Reply
        • KathEats says

          November 16, 2017 at 5:47 pm

          Nope! So long as they are plain and not sugar sweetened

          Reply
          • Lucy says

            November 16, 2017 at 7:41 pm

            Surely steel cut would be better because they take longer to digest? I believe that affects the glycemic levels also?

            Reply
            • KathEats says

              November 16, 2017 at 9:28 pm

              That’s what I thought too, but we talked to the RD / food scientist who was there with us and she said studies have suggested otherwise. But I would have to double check on that 100% – I am quoting from memory of a quick convo alone!

              Reply
              • Kelly says

                November 17, 2017 at 5:34 pm

                Well thank you and it’s what I’ve always suspected since no one every seemed to have a reason for it. I love the shorter cooking time and the taste / texture of rolled oats better, so now I can enjoy them without feeling the guilt of thinking I could be eating a healthier version!

                Reply
  17. Susan says

    November 16, 2017 at 4:49 pm

    I had a bowl of Quaker Oats oatmeal this morning made with milk, cinnamon, diced apples, blueberries and bananas. Maybe it is just deja vu, but it seems like I’ve seen this post from you recently?

    Reply
  18. Laurie says

    November 16, 2017 at 6:12 pm

    Did they discuss how they keep their gluten free oats gluten free? My daughter has celiacs and is very sensitive!

    Reply
    • KathEats says

      November 16, 2017 at 9:28 pm

      I don’t have the specifics on that, but I know they take it very seriously and have higher-than-USDA standards.

      Reply
  19. Cathy says

    November 16, 2017 at 6:13 pm

    Kath which vanilla do you prefer to use in your oatmeal? Can we purchase it online? Txs

    Reply
    • KathEats says

      November 16, 2017 at 9:29 pm

      I really like Mexican vanilla! It’s more marshmallowy? Here’s an example – I think you can find it in some stores like World Market.

      Reply
  20. Minda says

    November 16, 2017 at 6:33 pm

    From the glimpse of your coat in the safety gear pic it looks really cute? Could you share where it’s from? Thanks!

    Reply
    • KathEats says

      November 16, 2017 at 9:27 pm

      Thanks it’s a Stitch Fix cargo coat

      Reply
  21. Nicole @ Bento Momentos says

    November 16, 2017 at 9:17 pm

    steel cut oat risotto looks delicious!!

    Reply
  22. Emily says

    November 16, 2017 at 10:32 pm

    Total fan moment here knowing you were in Cedar Rapids! I work in the next town over and hav been in Quaker Oats – I was waiting to read your review! So cool to hear you went to Cobble Hill – cozy indeed. Sounds like you were treated well with lots of oatmeal

    Reply
    • KathEats says

      November 17, 2017 at 7:13 am

      So many of you chiming in that you live there. We should have done a meet up!

      Reply
  23. Cindy says

    November 17, 2017 at 1:45 am

    I’m about to eat Oatmeal right now ironically! Loved this post Kath! The picture with the Oat boxes all ready to be filled made me smile! Btw, when you get old fashion oats what does the “Rolled” mean?

    Thx, Cindy

    Reply
    • KathEats says

      November 17, 2017 at 7:12 am

      It means they are rolled through a rolling machine to press and flatten them, which increases the surface area and makes them quicker to cook than the rounder shaped groats!

      Reply
      • Cindy says

        November 17, 2017 at 7:21 am

        Brilliant! Someone once told me “Rolled oats” means they were rolled in something like flour or sugar to give them a more fluffy/full texture ?? So that’s wrong? Great if so!!

        Reply
        • KathEats says

          November 17, 2017 at 7:56 am

          Yup that’s not right

          Reply
  24. Ashley says

    November 19, 2017 at 2:21 pm

    Wow, fascinating. I LOVE LOVE LOVE eating oats, especially just straight up raw with milk splashed on top. (Although I feel mildly like a horse every morning…) And Quaker is my favourite. I’m so glad you took the time to share the process, it was really interesting to “see” and finally understand the difference between all of the types. Much more straight forward than I thought. Thanks for including us in your cool tour 🙂

    Reply
  25. Amanda says

    November 21, 2017 at 2:17 pm

    This post was so interesting. It also had my <3 because your visit to the Quaker HQ in Chicago in 2008 was how I "met" you and your blog. Wow, it's amazing to realize I've been a loyal reader for that long!

    Reply
    • KathEats says

      November 21, 2017 at 2:41 pm

      That is so crazy to me too!!

      Reply

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    hi! Im Kath.

    I'm a Registered Dietitian, healthy eater, and mom of two from Charlottesville, Virginia. Here you’ll find a healthy mix of real-life meals made from whole ingredients balanced with the pleasures of life, including buttercream frosting and good wine. Plus a sprinkle of nutrition, home life, beauty, parenting, and travel.
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