Different Oats

I think the thickness only relates to how long the oats must be soaked/cooked and how fast the carbohydrates raise your blood sugar. I don’t think the nutrients are any different. Thus, I think rolled oats might be more successful than whole oat groats. Even the in between version of steel cut oats takes plenty of soaking/cooking time to get beyond crunchy.

Thanks for the correction, so the larger the cut the slower they release into your system is what I understood you to say. For some reason, my body doesn’t seem to recognize instant oats as fuel, while the thicker ones stay with me along time. I’ve been eating the groats at home too and I just plain like them.

Way too much fuel used to get oat groats to an edible state in the backcountry even with soaking.
Since you are eating them at home I ran across a method of cookin them that skips the soaking, you cook them in a crock pot the night before. Try a 4 to 1 ratio of water to oats, steel cut or groats. It seems to come out extra creamy.
If the oatmeal is to glycemic for you try stirring 2 tab. of protein powder, whey mixes easier, soy is cheaper. Also sweetening with fructose helps with the lnsulin spiking.

I too cook my oat groats in a crockpot overnight & they are still a bit chewy but good! I can’t imagine how they could be ready to eat with just soaking.

I understand whole grains always have more nutrients than cut grains. The process of cutting decreases nutritional value. Also, some methods of cutting retain nutrients better than other methods.

Maybe I’m missing something, but isn’t the idea to use no fuel since its from a raw food cookbook, so if you already eat that kind of thing then it sounds like it’d be a good idea as long as you had the time