How to Toast Oats

Toasting oats gives them a deeper nutty flavor and crisper texture. Use them in your favorite baked or no-bake cookie recipe! 

Overhead view of spoons stirring oats in a skillet.

From instant pot oatmeal to these easy banana oat cookies, we’re all about oats all of the time. If you’re a fan of oats too and have never toasted them before you’ve got to give it a try. 

Toasted Oats

During toasting the oats lose that ‘raw’ flavor and develop a great nutty aroma. They’re perfect for adding to cookies or scones, making overnight oats, and even tossing into smoothies

Toasting oats are a lot like toasting nuts or coconut. You can do it on the stovetop, in an oven, or in a toaster oven. 

Rimmed sheet pan with raw oats.

How to Toast Oats In an Oven or Toaster Oven 

1. Adjust oven rack to middle position and preheat to 350°F. If using a toaster oven, select the BAKE setting. 

2. Spread oats out on a rimmed baking sheet. For 1/2 cup of oats, I use a 1/8 sheet pan, for 1 cup of oats a quarter sheet pan works well. 

3. Add the pan to the oven and toast the oats, stirring once or twice, until lightly browned and nutty smelling (about 8 to 10 minutes). 

4. Cool the oats in the pan. 

5. Once cooled completely, store the oats in a sealed bag or air-tight container (like a mason jar).

Toasted old fashioned oats in a rimmed sheet pan.

Toaster Oven FAQs

What if my toaster oven only has 2 rack placements?

Use the bottom placement and check on your oats a little earlier.

Are there any changes for convection?

If you’re using a convection toaster oven, reduce the temperature to 325°F. The toasting time should be similar but it never hurts to keep a closer eye on them.

Cast iron skillet with spoon stirring toasted oats.

How to Toast Oats on The Stovetop 

  1. Add oats to a dry skillet set over medium-low heat. 
  2. Stirring often, toast until the oats are fragrant and a light golden brown color about 5 to 6 minutes.
  3. Remove from heat and let the oats cool before storing or adding to your recipe. 

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