Knowledge Base > Fran Costigan - All About Oats
![All About Oats](https://d1c8xu194km6ge.cloudfront.net/course_images/4241/square_thumbnail_Fran_Image_Edit.jpg)
Fran Costigan - All About Oats
This event was on
Tuesday, September 12, 2023 at 1:00 pm Pacific, 4:00 pm Eastern
Join renowned plant-based pastry chef Fran Costigan, Rouxbe Director of Vegan Pastry, for a Live Event focused on oats. Oats are not only good for your heart and general health but a… Read More.
Question:
![Regina H](https://d1c8xu194km6ge.cloudfront.net/avatars/1334420/1601412293-C0DBF49F-67A1-4A69-9720-7C9C2B9154D8_thumbnail.jpeg)
How do you toast your rolled oats, thanks!?
— Regina Heon
Answer:
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.
![Fran Costigan](https://d1c8xu194km6ge.cloudfront.net/avatars/867834/1712611029-Fran_profile.jpg)