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Oats are grown in Alabama as a grain crop, as a forage crop (greenchop, ensilage, haying, and grazing), alone or in mixtures with rye and clovers, as a catch-crop for nitrogen, as a crop to control erosion (cover crop), and as a crop to add organic matter to the soil (green manure).
Oats are most commonly rolled or crushed, and can be consumed as oatmeal (porridge), in baked goods, bread, muesli and granola. This is what rolled oats look like: Whole grain oats are called oat groats. The oat groats are most commonly rolled or crushed into flat flakes and lightly toasted to produce oatmeal. Quick, or instant oatmeal is made up of more thinly rolled or cut oats that absorb water much more easily and therefore cook faster. The oat bran (the fiber-rich outer layer of the grain) is often consumed separately as a cereal, with muesli or in breads.