I toasted some oats today for an upcoming espresso stout. I've never done this before, but I was checking out Randy Mosher's Radical Brewing (for the 1000th time, I love this book) and I came across an oatmeal cookie brown ale concept. I typically add oats to my stouts for enhanced mouthfeel, but I've never toasted them before. I figured that it may add a cookie character to the beer, which sounds great. I roasted 36 ozs. of old fashioned oats on several cookie sheets for about 50 mins at 345 degrees. The picture above is a side by side of unroasted and roasted oats. Additionally, you need to let them air out for a few days prior to adding to the mash in order to let some of the harsher flavors dissipate.