— Regina Heon

I toast all of my nuts and seeds and flakes at a lower temperature than most recipes call for. I like to go low and slow and pay attention. I do not leave the room because any of those items, nuts, seeds, flakes can go from fragrant and lovely to burned in a flash. And the minute you might walk somewhere else else. So I toast my oats on a parchment lined baking sheet at about 300 max, 3 25 for about 10 minutes. And then I pull them out and take a look. I don't want them, I don't want my oats overly toasted, just slightly and then cool them and store them. You, you know, if a if you're going to make oat flour or it's the same, uh, you want to start with a cooled oat.