We started growing oats as a cover crop. After we started actually producing oats, I was determined to eat at least one bowl of oatmeal from the crop, before we tilled it in.
I tirelessly cleaned our first harvest and purged the chaff, then pounded a bit with the flat side of a meat mallet to mimic rolling.
The resulting bowl was rich and nutty. Not one bit like what comes out of that cardboard cylinder. These days we work with a partner, Snug Haven Farm, producing the oats where there is land to do it, and have a professional to clean the seed.
Our Rolled Oats are incredibly versatile. They don't require much cooking time and make great overnight oats, and are equally fantastic in Risotto.