We're all about oats right now. That is why.

It is my personal opinion that oats have been unfairly misused. Oatmeal is considered practical but boring. Oatmeal raisin cookies (although they do have their defenders!) dubbed the smaller cousin of their chocolate counterparts. And we here at King Arthur are also taken to call oat bread old fashioned in the past.

Sure, the oatmeal is comforting and cozy, but like any rom-com love interest, there's more beneath the surface than you think.

This is especially true when it comes to our young Oatmeal AND Rolled oats. They're good for you, great for the planet, and also one of the most exciting ingredients you can bake with.

More protein, less emissions

Part of the appeal of oats is that they are a nutritional powerhouse, packed with fiber and protein. But our rolled oats and oatmeal improve on this – they actually have more protein than standard oats. They are milled from conventionally bred oat varieties that have 40% more protein, 11 g per 1/2 cup serving.

In the case of protein, more is more. But when it comes to carbon emissions, less is more. Because these are a unique oat variety that naturally sheds their husks during harvest, it eliminates the need for the energy-intensive processing steps of hulling and steaming required for other varieties. This means that processing these special oats requires 50% less carbon emissions than conventional oats.

Oats and blueberries are a natural flavor combination that you can try with us Blueberry Oatmeal Breakfast Muffins.

But what about baking with oats?

And of course, we wouldn't throw away these oats and oatmeal if they weren't also great for baking.

First, here is their taste. In her cookbook Flavored flour, baker Alice Medrich devotes an entire chapter to baking with oatmeal, which she appreciates for its buttery flavor that pairs well with ingredients like brown sugar, walnuts, caramel, blueberries and, of course, raisins. Los Angeles-based pastry chef Roksana Jullapata champion of alternative grains, celebrates oats in her cookbook Mother grain for their “subtle, sweet cereal flavor”; to capitalize, she accompanies them with dates in cookies, fresh berries and nectarines and even, unexpectedly, tangerines in a frosted cream pie.

Beyond flavor, oats and oat flour can also contribute dynamic qualities to baked goods. Use rolled oats to add plenty of chew to bars, cookies and breads. Or sprinkle it on top of muffins or quick bread for more doneness and some toasty, nutty flavor. Finely ground oat flour, meanwhile, gives baked goods a particularly soft texture, and because it's naturally gluten-free, it can be mixed into dough without any accompanying gluten development; also absorbs moisture well, without any particles. Use it in recipes where you want a soft texture and delicate crumb, such as muffins, cookies and especially pancakes, along with wheat or gluten-free flour.

If you like oatmeal raisin cookies, you'll love these Fruit Oatmeal Cookies with Nuts.

Recipes for baking with oats

Morning glory Breakfast bread: Instead of oatmeal, eat your breakfast oatmeal in a different form. This delicately sweet bread is packed full of toppings like carrots, apples, coconut and dried cranberries, and it's all held together by a nutty dough made with a combination of Golden wheat flour and Oatmeal.

Blueberry Oatmeal Breakfast Muffins: More of a breakfast muffin kind of person? Try these Blueberry Oatmeal Muffins, which retain a nice soft texture from the oatmeal. They're a more nutritionally rich way to start the day while still enjoying a freshly baked dessert, and the subtle flavor of oatmeal pairs well with blueberries.

Scotch Oatmeal Miso: These soft and chewy cookies combine rolled oats with a surprising partner: white miso. The miso provides a salty umami that balances the depth of the oats and the rounded sweetness of the buttery chips folded into the batter.

Oatmeal sandwich bread: For those who want to try these new oats in their old favorite recipes, this beloved oatmeal sandwich bread is here for you. A little brown sugar and honey complement the flavor of the oats, making for a moist and flavorful sandwich bread perfect for toast or PB&J.

Fruit Oatmeal Cookies with Nuts: Filled with dried fruit jam and nuts, these cookies also contain two forms of oats for added texture and flavor. Oatmeal lends softness and a natural nutty sweetness, while King Arthur Oats make the cookies tasty but not too toothsome.

Pancakes with oats and yogurt: One of my personal favorite ways to bake with oatmeal, these healthy pancakes are packed with fiber and protein, but they don't taste virtuous. Instead, they have a soft, fluffy interior and crunchy edges, as well as toasty flavor from the oats that goes beautifully with the maple syrup and fruit.

Try our new one Oatmeal AND Rolled oats and start baking today.