My understanding with whole grains like oats or wheat is, once the kernel is broken much of the nutrition is lost quickly as the oils oxidize over the following days.
I know that commercially, raw oats are steamed when rolled to stabilize the oils, but does the steaming also preserve all the nutrients? By how much?
Have there been any studies comparing the nutritional profiles of steamed rolled oats vs unsteamed rolled oats over time?
After steaming, how stable are the surviving nutrients after 1 week? 1 month?
Read “Catching Fire: How cooking made us human” almost every food group looses a bit of its nutritional value when cooked, but your body can absorb cooked food much easier than raw so the cost/ benefit analysis leans in the favour of cooked.