As the years have gone by, I’ve come to appreciate Bob’s Red Mill more and more for many reasons, but especially these two: One, they’re getting what were once difficult-to-find whole grains, legumes, and other ingredients (chia seeds, for example), into mainstream American markets. The other has been their willingness to respond to trends in food and to create or find new and innovative products, like well-performing gluten-free flours, high-protein oats, or chickpea flour.
Because we’re committed to transparency, we wanted to let you know that we’re getting compensated to promote Bob’s. We try to be thoughtful about how we make money, and so we only partner with brands and organizations that we know well and believe in. Bob’s is one of those, and we’re glad to have reasons to promote them.
For 2026 we’ll be doing several posts and videos that feature “Bob’s By the Batch,” where you cook one basic recipe and spin it three different ways. This is the first! – mb
You don’t have to sow oats to make them wild. A simple toasting technique will unleash all sorts of new flavors and textures to transform your favorite breakfast (or any other meal) into something unique and delicious.
We used Bob’s protein oats in this batch of recipes. (Scroll to the last “Question Mark” here for more about how they’re grown.) You can also make toasted oats for these recipes using Bob’s old fashioned regular rolled or quick cooking rolled oats.
The idea is to make a big batch of toasted oats for the pantry, then use them for cold cereal, Mark’s best ever oatmeal, nutty-like pancakes with brown-sugared fruit, or virtually any recipe that starts with uncooked oats. You can even use them for Overnight Oats. They’re also a boon for people with food sensitivities, standing in for breadcrumbs or nuts in pastas, salads, and soups, too. Let the ideas here be your inspiration.
Toasted Oats
Prepare to turn breakfast upside down. With rolled oats, a rimmed baking sheet, and a spin in the oven, you can instantly change cold cereal, oatmeal, and pancakes to deliver extra crunch, a little chew, and a warm toasty taste. We used Bob’s Red Mill protein oats for this batch but you can use any kind of rolled oats, whether you like quick cooking, thick, or old-fashioned.
Toasty and Oaty Homemade Cereal
Somewhere between muesli and granola lies this cold breakfast cereal made with simply toasted rolled oats. You control the texture by keeping them whole (for some chew) or bust them up a bit (for a texture like Grape Nuts, only way better). The variation describes how to turn them into overnight oats. Whichever path you take, use the list of toppings below to inspire what else might go in the bowl.
Toasted Oatmeal, Sweet or Savory
Wake up your favorite breakfast porridge by using toasted oats to cook up a bowl of oatmeal. The caramel-like flavor can go savory or sweet. And since the results are a lot like rich and creamy risotto, it’s easy to turn a pot into lunch or dinner with hearty stir-ins or toppings from the list that follows.
Toasted Oat Pancakes with Brown-Sugar Apples
Grind some toasted oats to a coarse flour for a hearty—but still fluffy—pancake topped with a quick caramel fruit sauce. The ground oats will remind you of nuts. The batter comes together in a flash and you can keep it refrigerated overnight before firing up the griddle. In summer, try peaches or nectarines in place of the apples; in winter, try citrus segments. Or you can always just go with the usual butter-syrup combo with or without fruit.
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