Instant oats

Oats are used in breakfast cereals and baked goods. Oats become in several types: instant or quick, old fashioned or rolled and steel-cut. Quick cooking or instant oats are the thinnest flakes. Some people think they have a raw taste compared to other oats.

Instant oats are generally prepared by cooking or gelatinized flaked oats, then reducing the particles size and thickness.

These steps greatly enhance water penetration and reduce the need for kitchen cooking to gelatinize the starch. They are the fastest cookers of all type of oats.

Instant oats cook up in hot water in one to two minutes. They may be the easiest on the gut, but they have the least flavor.

Avoid using these in baking; their very fine texture can make baked goods turn out gummy.
Instant oats 

Quick cooking oats

Quick cooking oats are oat groats which are cut into small pieces and then steamed and flattened like old fashioned oats, can be used in baking in place of old fashioned oats.

Quick cooking oats are more tender than other types and therefore often best in baking and other cooking.

While their nutritional value is equivalent to that of old-fashioned rolled oats, they are not as flavorful.

They are used in pancakes, muffins, quick breads, scones, cookies, and yeast breads and in place of breadcrumbs as a coating for poultry.

Quick cooking oats can be cooked for 3 to 5 minutes in 2.5 cups of liquid per cup oats. These is due to they are finely chopped and partially cooked in advance.

When cooking oatmeal, water produces the densest, chewiest, nuttiest porridge; milk or soymilk, the most tender and creamy. The fat content of the milk affects the texture as does combining water and milk in varying proportions.
Quick cooking oats