Other
Oatmeal
Oats ground or cut into a meal, coarser than flour and often coarser than rolled oats. It is the whole groat, broken rather than rolled flat.
Origin
A traditional form of the oat in Scottish and Irish cooking.
Flavour
Nutty and toasted, heartier than porridge flakes.
How to use it
Stir it into porridge, coat herring with it, or bake it into bread and bannocks.
Storage
Airtight and cool.
Recipes using it
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