Whenever I buy oats I go to buy oats I'm always left wondering if the higher price could result in a better product. I auspect it could be that a higher price
I have eaten quick cook oats for a while, but I now found a wholesale supplier selling what I think are old-fashioned oats. That is, the oats are larger and the
I filled my blender about half way with instant oats and blended on high for about 2 minutes. When I took the lid off, I noticed moisture all inside the lid and
I want to try Bircher muesli, a trending cereal where you usually mix oat with some fresh fruits and nuts and then soak it in milk overnight. In the supermarke
I cook Quaker Oats overnight and love it but sometimes the pre-measured packets make too too little food. I am interested in making my own servings using cups,
Is there such a thing as truly raw (unsteamed) rolled oats? Why are rolled oats usually lightly steamed?
I'd always made oatmeal according to the "traditional" method of bringing the liquid to boil first, then adding the oatmeal. I recently discovered a recipe that
I'd like to recreate the texture of an oatmeal cookie in very different flavor profiles, ie savory / umami. I'm tinkering with only the rolled oats for now, but
I have a recipe for Rum Balls that calls for "Fine Oats." I couldn't find anything at bulk barn so I ended up with "Scotch Oats" after talking to a rep. I've ne
In the morning, I usually have porridge with a bit of fruit. The issue is that the porridge oats always seem to retain their shape and never become very sticky,
I am experimenting with creating overnight oats with Greek yoghurt. However, I was not sure whether to layer the yoghurt on top of the oats with multiple layers
I am intolerant to gluten (was diagnosed with Hashimoto thyroiditis, my symptoms become much milder when I don't consume gluten). I wish to eat lots of healthy
I've been making oat milk and looking for recipes which can utilise the pulp which is left after making the oat milk. I tried cookies and pancakes but they end
I've made oatmeal cookies twice, and both times they have ended up tasting "soapy" and a touch bitter - the first time really strongly, the second less so, but
I am trying to break down the starches in a certain variety of oats in the most efficient way possible. I have to break the whole oats down after cooking, so th
I make 100% whole wheat bread with 80% hydration. I want to experiment by replacing some whole wheat with oats. How should I change the hydration level? I repla
I've read some recipes/blogs that say that overnight oats can be made with milk substitutes such as almond milk. Other recipes/blogs I've read say that enzymes
I use the creaming method with electric mixer. I bought oat flour (did not make it). I’ve tried adding egg yolk and sifting. I don’t want anyone to
I've been getting into overnight oats recently, and thinking about getting more protein in them. Some recipes (for example, here) suggest just adding protein po