Oatmeal is rolled from oatmeal, which is flat in shape, about the same diameter as a soybean grain, and has a complete shape. Oats can be shelled and ground into oatmeal of different thicknesses, or softened and flattened to make oatmeal rolls. The instant oatmeal that has undergone the instant processing process has a somewhat crumbly feel, but its original shape can still be seen. Oatmeal is highly viscous when cooked, which is caused by the healthy component beta glucan. Its effects of lowering blood lipids, lowering blood sugar, and increasing satiety are closely related to this viscous substance. Generally speaking, the thicker the same amount of oatmeal is cooked, the better the health care effect.