Creating Dual Oat Texture in Baking

The combination of ground and whole oats creates ideal texture in oatcakes and similar baked goods. Ground oats help the dough bind and create structure while whole oats provide the characteristic nubby, rustic texture. Use old-fashioned rolled oats rather than instant (too fine) or steel-cut (too coarse). Process half the oats until finely ground but not powdery, retaining some texture for authenticity. This technique applies to oat-based biscuits, crackers, and shortbreads where both structure and rustic character are essential.