Hi Rach, Well, it kind of depends what you want to use the oats for. If you’re making oatmeal, you can certainly use quick oats rather than rolled oats (also called old-fashioned oats) – and they’ll cook in about 5 minutes instead of the 15 minutes for rolled oats. If you are baking cookies or muffins, you might want to be a bit wary. Many bakers and cookbooks say it’s fine to substitute quick oats for rolled oats when baking, but I find that sometimes it alters the texture of the baked good, especially cookies. The cookies will be fine, but maybe flatter, a bit more ‘mushy’ and not as chewy. Some people prefer that kind of cookie, but I like thick, chewy oatmeal cookies, like my Raisin Oatmeal Cookies! (And note that you want to keep away from instant oats in baking recipes—unless the recipe specifically calls for them—they will definitely turn your cookies or muffins into a mushy mess.)