Some of my favorite ways to plow through a tin of oats in no time at all.
For years, I always kept a container of oats around the house, tucked into the back of my pantry for chilly-morning breakfasts and the occasional batch of cookies. But more often than not, I'd wind up tossing the questionably stale cereal long before I reached the bottom of the canister.
I'm thriftier with my ingredients these days, and more committed to finding ways to use them up. Luckily, it didn't take much experimenting to realize that, like most, oats are remarkably versatile. You'll most commonly find them rolled—steamed and flattened for oatmeal—or sold as the longer-cooking steel-cut, or Irish, oats, which still have their fibrous bran attached.
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