OATMEAL 101
Oatmeal cooking tips and equivalents
• Rolled oats (old-fashioned oatmeal) and quick-cooking oatmeal are generally interchangable in most recipes.
• Instant oatmeal may not be used interhangably with rolled oats (old-fashioned oatmeal) or quick-cooking oatmeal. Since it has already been cooked and dried, it can turn your baked goods into a gummy mess.
• Oatmeal is commonly used in such foods as meatloaf (as an extender), breads, muffins, cookies, granola, muesli, stuffing, and pilaf, but it is most widely consumed as a hot cooked cereal (porridge).
• Oat flour may also be used as a thickener in soups and stews.
• Since its gluten content is very low, oat flour needs to be combined with all-purpose flour when used in leavened breads or the bread will not rise properly.
• To make homemade oat flour, simply place rolled oats in your food processor and process to a flour consistency. Sift out any large particles.
• Complimentary spices for oatmeal include cinnamon, nutmeg, mace, and ginger.
• Oat flour may be substituted for up to 1/3 of the required whole wheat flour in baked goods.
• 1 pound old-fashioned rolled oats = 5 to 5-3/4 cups
• 1 cup rolled oats = 1-3/4 cups cooked
• 1 cup raw rolled oats = 3 ounces

What's the difference between instant, rolled, Old Fashioned, and thick rolled oats? How far apart the rollers are set. The thinner the rolling, the quicker the oats cook because of the greater surface area of the grain. That's why my favorite way to cook oats is not to boil the grain itself, but to boil the water, add it to the oats and cover them, letting them set for 3-5 minutes. 1 part boiling water to 1 part rolled oats is a good ratio to start with. Add more or less water to suit your tastes.