Instead · 1
quick oats, if the recipe wanted rolled
one for one
- What it gets you
- The same grain, cut finer, which is fine in a cookie or a crumble.
- What it costs you
- Chew. Quick oats go pasty in porridge and disappear in a granola.
Substitutions · 13 dishes here use it
Out of oats
Starch that thickens whatever it is in. Rolled oats hold some chew, quick oats go to paste, and toasting them dry in a pan first gives a nuttiness most people have never tasted in oats.
Everything below is judged against that job. A swap that covers it is a swap; one that only looks similar is not.
1 of the 13 dishes here that mention oats list it as optional — 8% of them. In those, the correct substitution is nothing.
What to reach for
Instead · 2
barley flakes, rye flakes or a multigrain mix
one for one
- What it gets you
- A rolled whole grain doing the same job with more flavor.
- What it costs you
- Cooking time creeps up, and none of them go as creamy as oats do.
Instead · 3
cornmeal or polenta, for porridge
three quarters as much
- What it gets you
- A hot breakfast grain that cooks in the same pot in the same time.
- What it costs you
- The oat flavor and the binding. Nothing baked with it will hold together the same way.
Where you can just leave it out · 1
These dishes list oats as optional. They were written to work without it, so no ratio is needed and nothing has to be bought.
Where the swap will be tasted · 11
These need it and are short enough that nothing hides: 4 required ingredients or fewer, which makes oats a quarter of what is in the pan. Make the swap a decision rather than a repair.
Check what else is in the pan
The company oats keeps in this library, counted off required ingredients. A swap that argues with the top two is the wrong swap, whatever a chart says.