Rolled Oats: Vegan Cooking Guide
Rolled oats are whole oat grains that have been steamed and flattened. They're the workhorse of vegan baking and breakfasts - from porridge and overnight oats to cookie, crumble and granola bars. Their creamy texture when cooked and binding ability when baked make them uniquely versatile.
How to Use Rolled Oats
For porridge: simmer in plant milk or water (1 part oats, 2 parts liquid) for 5 minutes. For baking: use whole for texture or blitz to a flour substitute. For overnight oats: combine with milk and refrigerate overnight with no cooking required.
Nutrition
Provide 13g protein per 100g (dry), 10g fibre, and are a source of beta-glucan which supports heart health.
Chef's Tips
- Scottish oats (stone-ground) make a creamier, denser porridge; jumbo oats give a chewier, heartier result.
- Oats are often cross-contaminated with gluten during processing - buy certified gluten-free oats if needed.
- Blitz rolled oats in a food processor for 30 seconds to make oat flour - cheaper and fresher than bought.
→ Find the best substitutes for rolled oats
Vegan Recipes Using Rolled Oats
Learn to cook with rolled oats on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
Explore the course Browse all UK ingredients