Old-fashioned oats, also called rolled oats, are whole oat groats that have been steamed and then flattened between rollers into flakes. The rolling process was industrialized in the United States in the 1870s, when millers such as Ferdinand Schumacher began steaming and flattening groats into a flake that cooked faster than whole oats; this is distinct from the stone-ground oatmeal traditionally used in Scottish porridge. Old-fashioned oats cook into a creamy, porridge-like texture in 5 to 15 minutes, chewier and less mushy than quick oats, which are cut thinner and pre-steamed for faster cooking, or steel-cut oats, which are chopped rather than rolled and stay firmer. They are used in oatmeal, granola, oatmeal cookies, and baked goods, and can be ground into oat flour. High in fiber and slow-digesting carbohydrates, they are a common base for both sweet and savory breakfast dishes.