While instant oats are convenient, some people find them unappealingly mushy, and their fine texture means they shouldn't be ...

Meatloaf is a classic dish, so you may be reluctant to switch up the recipe. Here's what to know if you do take the leap and ...

The texture was definitely off. The oats were fine, but the overall mixture was way too watery. The flavor was lacking, too — unless you happened to get a bite of cranberry — and the dates ...

Basically, the finer the oat, the quicker the cooking time. That's why the instant porridge varieties, which are made from fine oats, tend to have an almost powder-like consistency. But if you ...

Mix oats flour, semolina, yogurt, salt, water, let it rest. Add sautéed veggies, baking soda, coriander to batter, mix well. Pour batter into greased idli molds, steam for 12-15 minutes. Let idlis ...

If you have extra time in the morning, consider toasting your oats on a dry skillet for about five minutes, until golden and aromatic. If you have zero time, consider making overnight oats: add equal ...

Preheat your oven to 425°F (220°C). 2. In a mixer, blend the rolled oats until they form a fine powder. 3. In a large mixing bowl, combine the oat flour, whole wheat flour, baking powder, and a pinch ...