Rolled oats

Steamed and pressed flat, rolled oats cook quickly and hold their shape. They're the all-rounder: ideal for granola, overnight oats and a classic bowl of porridge. This is the oat we toast into our granola.

Steel-cut oats

Whole groats chopped into pieces, steel-cut oats are chewier and take longer to cook. They make a hearty, textured porridge for slower mornings.

Instant oats

Rolled thinner and pre-cooked, instant oats are fast but softer, and often come pre-sweetened. Handy in a hurry, but worth checking the label for added sugar.

Which to choose

For crunch and clusters, rolled oats win, which is why they're the base of good granola. For a chewy bowl, reach for steel-cut. Both are whole grains and a good source of fibre.