I just posted this long ass post in another thread and thought
I would repost here to help our new members on the use of oats
in home brewing, I didn't include in the post that toasting your
oats in your oven makes their use even better, even single layer on a cookie sheet 350* oven till they just start to turn color and smell like cookies. Cool, and place in a paper bag overnight before using in you beer. Add this to the post below .

The low down on oats is that "flaked oats" you can buy in your LHBS
are basically the same as quick or old fashioned oats in the round containers in your grocery store, you will pay a premium price in your LHBS for the same thing you can get at the grocery, or most likely have in your pantry right now. Do not use "instant" they have added salt and other things not desirable in your beer. Avoid steel cut oats as well, (think trying to steep or mash with uncrushed grains) Quick oats will convert in a mash "quicker" than old fashioned oats but both will convert, but both need to be mashed with 2 row to convert as the oats don't have the enzymes to convert their sugars alone. If you are just steeping them use "quick oats" and don't use too much or you will have a gummy mess, one cup, 2 at the most, and unless mashed, all you will get out of oats is some body. They must be mashed with 2 row to get any sugar out of them. Enough of this long ass post, back to beer drinking ! grin

http://www.mrbeerfans.com/ubbthreads/ubbthreads.php/topics/153822/Oats_and_Beer.html#Post153822

I've Myself have just steeped the oats.I use old fashioned,place them in cheese cloth.They are the first think I put in the water when bringing it to a boil.I've always used 2 cups and it just adds body as far as I know.Right or wrong thats my technique.

I've toasted my oats in a skillet, the day before brewing. Similar to what Mr Bill says, once they start turning color and smell good... They are good to go.

Mr Bill, you stated in the other thread that it was better to pre-cook the oats if you are steeping them. I haven't done that before. Do you mean to cook the oats in water before steeping? Or are you talking about the toasting step?

Cook in water. Just like you would be making cereal, but cook them on the stiff side.

Throwing some oats in without toasting or anything is a good way to add a creaminess and more filling mouthfeel to beer. You don't have to go for the actual oat flavor... although it is nice in some brews.

Mr. Bill,so if I have this right you are saying to under cook like you would be cooking for breakfast.Then place in a sack and steep?

Not so much under cook, but use less water (or cook longer)
Just look for a stiffer cooked oatmeal.