I just bought 5 pounds of rolled oats, but I did it on purpose.

I have ground some into "oat flour" and made a batch of sweet potato waffles and have had some in the morning for breakfast with some grated parmesan and an egg on top, both breakfast options that are savory and not sweet.

You could make some oat milk, I suppose, and I have several bread recipes that call for rolled oats in addition to wheat flour(s). Scones are always good and with a daughter that is celiac, I often grind oats and use them as a coating for chicken (with seasonings, of course).

You could make granola, but that's usually sweet. Amanda makes an oat "risotto" that she likes a lot, and although I may be the only person in the world who doesn't like "overnight oats", I do like baked oatmeal, which can be made with sausage and cheese instead of fruit.

And, of course, there's always haggis....

Annie

Scottish oatcakes, of course!!! Wonderful for a light munch or lunch and not sweet unless you add jam lol I love them for breakfast too.

https://www.bbcgoodfood.com/user/831133/recipe/scottish-oat-cakes

i have also used them as a crust for quiche....butter your pie plate well and stick oats all over it.

And cereal...love oatmeal...mostly with brown sugar but also with butter and salt and pepper....and leftover oat meal is good cut and fried like mush of polenta.

Annie, those are great suggestions, thanks! Though I can't think of anything to do with the oatmilk once it's made. Just like I have no one to feed granola or scones/muffins/rolls to (not me!). I like the idea if making it into flour a lot. Oats are such nice sponges!

Sweet potato waffles sound awesome! For cooler weather, but, of course, the oats will keep. Do you put "stuff" in them? Like pecans or something? The chicken coating sounds good too. I don't think I've ever had oat covered chicken, but it sounds great. Or even oat batter.

I don't care for overnight oats either! They're soggy. I'll stir oats into plain yoghurt with some fruit and maybe even some flax seed meal if I'm trying to healthy it up, and let it sit just long enough for the oats to soften. Like 10 minutes or less. I get it about having it ready to eat out of the fridge for the overnight stuff, but even when I was working early-to-rise, I made sure I had enough time to make and eat at least a cold breakfast. Okay, I can see it for the rise at 4 a.m. mom, waiting at the pool/stable/tennis court for the teen athlete to do her/his stuff. The jar thing would be perfect for in-car breakfasting for a barely there mom still in her nighty.

IC, thank-you! I hadn't even heard of Scottish oat cakes. That's a must try. While I was trying to find them in my recipe app (googled instead of trying to type over the link), I also found a recipe for Staffordshire oatcakes, which look a bit like yeoman crepes. :) The dish they present is actually a breakfast quesadilla in an yeasted oatcake with bacon, cheese and mushrooms. The recipe is most definitely written in British. May I run some terms by you? I've tried looking them up but scared I'm losing something in the translation.

What is "fine oatmeal"? I'm assuming wholemeal flour is what we call "whole wheat" and "plain flour" is more or less what we call All Purpose? Standard grind size with a protein content of 10-11%? And "quick-action" yeast is our Instant yeast? That is ground up? Or is it granulated yeast, which we call Active Dry Yeast? (The only reason I'm assuming you know is that you've been in CF so long :) ) Google has coughed up a blog that says that "Chestnut" mushrooms, which I've never heard of before (though apparently we have a different mushroom called that) is our common "brown" or "Cremini" or "baby Portabella", available in any supermarket....but what the heck is "rashers streaky bacon"??? It doesn't matter, really. One can just substitute bacon, but I found an article purporting to explain the difference which called American pork belly bacon "streaky" (but I think that just meant the layers of fat and muscle) and defined "rashers" as British back bacon. I thought "rasher" just referred to the slices. And what is "mature cheddar cheese?" Does that just mean aged?

Then it says to the consistency of "thick double cream". I found a reference that said it was a bit thicker than our heavy whipping cream. Is there anything more universal than cream varieties you'd compare it to? At least I've heard of "greaseproof paper" before, which is like our waxed paper, and I imagine ordinary kitchen parchment paper will work as well because I hate waxed paper and I've used unbleached plant parchment (brown treated with latex rather than white treated with silicone) between crepes.

Actually, I love the thought of the yeasted dough, but I'm not sure I'd do the bacon and cheese. :) It just needs to use up oats. Authenticity is not required. :)

Thanks, Linda! I would never, ever, have thought of the quiche crust. I often make crustless, but the pat down oat crust sounds good!

I do love oatmeal, as in cooked cereal. Happy childhood memory. But it has to be spoon standing stiff and just cooked with a little salt. No other embellishments. YUM! But no one else around here will eat any kind of hot cereal, and I need to eat a protein centered breakfast (and I can eat toast for dinner, or waffles, but not cereal). With all these fresh oats, I should try to get some oatmeal in, though. I will wait for cooler weather.

Greaseproof paper is more like baking parchment than waxed paper.

If you’re interested, when I get home I can post a vegetarian burger patty recipe that uses oats. They freeze well so you can make a batch and freeze them individually for later use.

Thanks, Colleen, both for the definition and offer. I don't think I'd make the burger. I've made burgers of any kind exactly twice in the last ten years. I'm often disappointed with the quslity of the cooking in fine dining restauants, thinking I could have done a better job myself, but getting the components just right for a burger is so complicated, and for a few bucks we can get everything from really good fast food burgers to hipster pub sliders to the best seitan teriyaki burger anywhere to upscale sloppy mess, each great in their own way, and better than anything I could make without all the planning and prep of a holiday feast. It’s the sandwich I'm talking about. The patty is easy, even vegetarian, but perfecting the bun, condiments and toppings (we do stacks of veg here) is key. (Can you tell I've been having hamburger cravings?)

I eat oatmel for breakfast and cook it stiff with a chopped apple, cinnamon and chopped walnuts. Pat of butter at the end.

Fine oatmeal is just what you'd make your porridge with. You're right about the flour and the yeast. Imagine a mushroom we'd eat for breakfast - not a huge, stuffing one and you'll be fine. Yes, a rasher is just a slice. Here's our bacon.https://www.google.com/search?q=streaky+bacon+english&rlz=1C1ASVC_enFR946FR946&sxsrf=ALeKk03qyO70BddiS82MCs4eNkZBrne77A:1626190460377&source=lnms&tbm=isch&sa=X&ved=2ahUKEwiA-ujFr-DxAhVV6uAKHbsJCZ4Q_AUoAXoECAEQAw&biw=1536&bih=824

Whipping cream and thick double are more or less the same consistency. And yes, use baking parchment. Phew!!!

I like oatmeal soaked in milk then fruit, chopped nuts and coconut added; as well as hot porridge.

Other than adding some to meatloaf or something I can't think.

I haven't made them for years and I actually can't quite recall how I used them, but I used to make a savory oatmeal crumble to top something ??? So, I googled it to see if it would jog my memory. It didn't but I found quite a few uses and recipes that might appeal to you:

Savory Oat Crumbles

Olychick, I do use oats for crumbles, but have never seen a savory one before. I'm more likely to top a casserole with cheese than crumbs, so haven't realky explored the toppings universe. You were right about the appeal! Leite's is always a good bet, so I looked there first. This looks fantastic, and also should work with fresh tomatoes, with judicious tweaking. https://leitesculinaria.com/19923/recipes-spicy-tomato-crumble.html

Then, further down your link, I found this savory oatmeal recipe with garlic and onion! mind blown. Most savory oatmeal I've seen looks awful. This recipe reads bad—I don't know why they'd ruin it with maple syrup unless their oats were rancid. Oats are sweet! And the pepitas should be toasted. The idea however sounds amazing. Thank-you! https://fitfoodiefinds.com/savory-oatmeal-recipe/

Islay, thank-you for all the definitions. Not that I'd ever dream of making porridge, but I do know how. ;) That would be more like Quaker oats. If my rolled oats are on the thick side, half a whirr in the FP should do the trick to make them usable. I can't really imagine your breakfast mushroom. The only thing I can think of where we'd have them is in an omelette. But I take your point. Smaller. Thanks for the save on the consistency! Blintz pancake batter is a similar consistency, but I had no experience with fresh cream when I was young, and only knew what it was supposed to be like dripping off a manual rotary egg beater as it's lifted out of a four cup Pyrex measuring cup. My friends would get mad that there were no measurements and all, and ”add flour until it looks like this”. !D

So from your link, it looks like ”streaky bacon” actually is pork belly, i.e., American bacon. Thanks! I hadn't found the same sources.

I eat oatmeal for breakfast most of the time. Although I seem to be on a Cheerios bender at the moment. Usually with plain yogurt and applesauce and/or frozen wild blueberries. But another way I really enjoy oatmeal is with wilted greens, a poached egg and savory condiments. Sometimes soy sauce, sesame oil and lemon juice. Other times a vinegarette. Or za’atar. Etc....

Savoury crumbles are great. I like a chicken one where I cook leeks in butter with some garlic, shallots, herbs leftover roast chicken, cut up leftover roast potatoes if there are any, and jus. A crumble topping with flour and butter rubbed in together, oats added and some parmesan cheese. Bake.

Grrr.... I have all these oats, but no time to try out some of these suggestions.

Beesneeds, I've been contemplating your post since yesterday. Although I'd heard of congee on TV, I had to look it up, and I haven't found a good definition for the difference between congee and lugaw. I've been known to serve grains as side dishes, especially when there's a sauce to soak up, and I put them into soups, but mostly they go into breads and cakes. I haven't even eaten oatmeal for a long time. We're not cereal eaters. So this is taking some contemplation. I like the idea of taking the oats to Asia with the ginger, etc., but I'm going to have to contemplate it a lot more to get a handle on it. I don't cook Asian (I don't count using Asian sauces out of jars ;) ). But I think I, at least, might like Asian oatmeal. :) I don't think I'd like Mexican flavors in oatmeal. :)

I get the savory muffins, but what's an oatmeal omelet?

The difference between congee and lugaw is mostly a regional one, with the consistancy being different between the two along with the common seasonings/ ingredients. There's also goto and arroz caldo in the family.

Oatmeal omlette is pretty much what it sounds like- you put oatmeal into your omlette. Seasonings/styles and veggies/protiens added range from Indian, across Mediterrian, and into Spanish. Typically you grind some of the oatmeal, though some versions use them whole, some recipes call for toasting them first. Then whisk in your eggs. Pour into pan to cook, top with your other ingredients. This is a flat pan style omelette, it does not get folded. Depending on your size pan and skills, either flip it whole with a spatula, or use a plate to help you do the flip. Depending on the recipe version or region, sometimes spices are cooked in the fat first before the egg mix gets added, sometimes the spices are added to the egg mix.

You can also use oats to make jollof- that's a Nigerian dish that has tomatoes, spices, and spinach. Morocco has a version that's spicy with harissa and eggs. An Indian one is oats poha umpa, that has nuts, peas, spices, curry...

I've ground rolled oats lightly, and used them a breading for "fried" chicken (cooked in the oven, not actually fried).

I have a half a dozen recipes for oats. Granola i make is not sweet. Posting this as you can find a recipe you like, then you could make your own 'kits'. The bread and crackers would take forever to make each time with so many ingredients.

I've been making the berry 'cakes', no sugar added, once a week since the rhubarb came up. Same batter works for muffins and waffles. Fresh fruit not necessary.

4th of july i used 1/2 corn flour and 1/2 oat flour, (pulsed in the blender).

I would not make any of this often if i had to pull out 12-15 ingredients from the downstairs freezer, find the recipe, then measure each item, ...since i use flax meal, chia, sometimes just toasted seeds/nuts. Or savory with chives/green onions/fresh corn/bacon or proscuitto.

I just need a bowl, 2 eggs and add water until the right consistency. I usually use powdered buttermilk but a friend is on an elimination diet and has been using the goat with no ills.

I ended up making three of these the 4th of july and chocolate mini muffins just adding some cacoa...a cherry, a pecan and a chunk of dark chocolate. With all the distractions of being social it was easy to just mix, into the oven, set timer. Bowl, wisk, and spatula into the dishwasher.

I used to use pint ball jars but the juice bottles fit better in the freezer. And re-useable.

Bummer i'm all out of mixes. Gave my friend the last one.

Looking forward to fresh corn to make these. Lots of recipes that only use oat flour.

I whirl rolled oats in a FP to a coarse texture and use to coast chicken pieces to make oven "fried" chicken. Below is a small batch version of a recipe I used when we used to cook for the PTA hot lunch fundraiser for the school kids. You can cut down on the brown sugar but it does help make a nice crunchy crust.

Hot Lunch Oven Fried Chicken

Ingredients:

1 chicken cut into 10 pieces (4 breast pieces, 2 legs, 2 thighs, 2 wings)

5 oz. rolled oats coarsely ground into "flour"

5 oz. brown sugar

4 oz. Instant Oatmeal or Rolled Oats

2 tsp. onion salt

¼ scant cup white flour

Cooking oil

Directions:

Mix all dry ingredients together. Dip each chicken piece in oil, shake off

excess. Dredge chicken in coating mix, shake off excess and place on well oiled cookie sheet. Do not let chicken pieces touch each other or juice will form during cooking and crust will be soggy. Bake chicken in a preheated 425 oven 45-50 minutes. You can turn half way through the baking for a more evenly cooked crust.

I buy ten pounds at a time from Sam's Club. They keep well for me. I just used a cup of them in some sloppy Joe's I made this morning. I will freeze some of it. Of course I like sweets so use it that way also. Mostly I have it at breakfast but also use it to stretch ground meats. One pound of sausage, one half cup of rolled oats, one egg and a bit of milk to soften it up. Make into patties. I either freeze the patties or fry or bake up then freeze.. I always use them in my meatloaf. Lots of good ways to fix oats. I have a loaf of Honey Oat bread mixing up in my bread machine. It is a very low salt recipe too. That used a cup of oats in it and two cups of bread flour.

Sue