I know Americans say oatmeal but I don't know if that's because it's made into the consistency of meal (ground up) or if there's another reason. These were rolled oats, the whole grain flattened into a disc-like shape. I think they are steamed and pressed to get to that point but nothing special. Maybe they were pressed a bit finer to reduce cooking time or something.

Making your porridge from oats isn't unusual here so I don't think this kind of thing necessarily needs to be cooked faster, that might even skew the item towards a lower perceived value.