You will taste the difference in raw, freshly rolled oats! Rolled oats in stores are typically not from "naked" or hulless oats and must therefore undergo additional processing prior to rolling, such as a steaming. These are raw, and serve well for oatmeal, overnight oats, oat milk, granola, cookies, crisp, and blending for fresh oat flour for everything from biscuits to muffins to brownies! These are equivalent to what might be called "old fashioned oats" on store brands.
COOKING RECOMMENDATIONS:
1ST: Remove any hulls by soaking desired quantity in water with enough head space to skim off floating hulls (oats will sink, while hulls will float).
oat flakes:water ratio of 1:1.5
Bring water to a boil, add oat flakes, simmer, covered, for 10 minutes, or until desired consistency.
Of course, you have the freedom to adjust ratio and cooking time to your taste! This is simply how I like it, and might be a good place to start.
