Oats have been the quiet backbone of comfort food across the globe for centuries. In Scotland, the humble oatcake has been a staple for over 2,000 years, predating even the Roman invasion as a portable, energy-dense snack.
Meanwhile, in the American South, grits (made from hominy corn, not oats) are the savory counterpart, showing how different grains create distinct cultural identities. The global oat renaissance is also happening in modern Korea, where trendy cafes serve japchae-style noodles made from oat flour.
Baking with oats connects you to this long, reassuring history. Every time you fold them into a batter, you are participating in a tradition that spans from a Scottish highland croft to a Brooklyn artisanal bakery.
