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It’s often said that breakfast is the most important meal of the day, and oats are a popular option for that morning fuel. On a chilly morning, nothing beats a big bowl of oatmeal topped with fresh fruit, nuts, and a sprinkle of brown sugar.
Of course, oats have plenty of uses beyond oatmeal. They’re the highlight of chewy oatmeal cookies and provide structure in cakes and other baked goods. They’re incredibly versatile, working in both sweet and savory recipes.
With multiple brands to choose from, which oats are actually worth buying? I turned to chefs who use oats in a variety of ways to find out. They all pointed to the same brand.
The 3 Chefs I Asked
Samantha Weiss: Chef and co-owner of Ayu Bakehouse in New Orleans
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The Best Oats for Cooking and Baking
It turns out chefs love the same brand of oats I reach for at home. Living in Oregon, Bob’s Red Mill is local to me—its oats are packaged just a few hours from my home. According to Olivia, it’s her go-to brand because it’s widely available and consistently good. Weiss agrees, noting it’s dependable and easy to find at most grocery stores.
Bob’s Red Mill Old Fashioned Rolled Oats are a top choice among the chefs I spoke with, but the brand also offers quick-cooking rolled oats and protein oats. That range is part of the appeal. “They also have organic and certified gluten-free varieties, which my clients require,” says Olivia. “They are the most versatile in terms of what I use them for including blending to make oat flour, granola, overnight oats, baked oats, and of course in regular stove-top oatmeal.”
Pritchard echoes Olivia and Weiss, saying he values the quality of Bob’s Red Mill oats. “Higher quality sources usually have better flavor, growing practices, and relationships with the farmers they support,” he adds.
How Pros Use Oats
Both Olivia and Weiss love to use oats for granola. “They develop a nice caramelized flavor and texture when toasted,” Weiss adds.
Of course, oatmeal cookies are a favorite for many, and oats are the star of the show. “Oats always make a great textural addition to baked goods, whether in a batter or a streusel,” says Pritchard. “Oats give a nice crunch to our signature chocolate chunk cookie.”
Pritchard also notes that oats can be used in savory ways as well. “I love using oats in all kinds of applications. You can make a savory green garlic granola as a crunch for a bruschetta or pasta,” he says. “You can also toast and infuse oats into a cream and use that to make a whipped cream with a toasted, earthy note.”
The structure of oats can easily be changed by pulsing them in a food processor or blender. “I use oat flour in so many things, like my famous protein bites, which give them the perfect cookie dough consistency, as well as in pancakes or waffles,” says Olivia. “I love the flavor of oats, and the texture when blended is perfect. It’s a great gluten-free flour alternative because of its binding properties, and because it’s just one ingredient instead of five.
Weiss also uses oat flour for pancakes, adding maple syrup directly to the batter. Topping them with lemon zest and blueberries makes for an ideal breakfast.
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Dining and Cooking