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Quick oats or Old Fashioned oats for baked goods??

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  • Quick oats or Old Fashioned oats for baked goods??

    Which type of oats do you usually use for baking cookies or other baked goods?
    I always use quick oats, but I have a muffin recipe where its listing old fashioned oats as one of the ingredients. In the directions, the oats have to sit in a liquid for an hour before its added to the rest of the ingredients.
    Do any of you think that quick oats would be ok to use? Thats all I have in the house and I don't want to go to the store.
    Thanks for any input!

  • #2
    Re: Quick oats or Old Fashioned oats for baked goods??

    I would use what you have ...I only but quick oats!

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    • #3
      Re: Quick oats or Old Fashioned oats for baked goods??

      i only keep the old fashioend at home. works fine
      I don't want buns of steel. I want buns of cinnamon !!!

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      • #4
        Re: Quick oats or Old Fashioned oats for baked goods??

        I wouldn't soak the oats first though

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        • #5
          Re: Quick oats or Old Fashioned oats for baked goods??

          I would go to the store.

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          • #6
            Re: Quick oats or Old Fashioned oats for baked goods??

            I have used both, and both have worked fine.

            did you try the muffins yet? how did they turn out?

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            • #7
              Re: Quick oats or Old Fashioned oats for baked goods??

              [QUOTE=Rubelishous;251512]I wouldn't soak the oats first though[/QUOTE]

              Same here.

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              • #8
                Re: Quick oats or Old Fashioned oats for baked goods??

                Thanks for the advice everyone!
                I ended up using the quick oats and the muffins turned out good. I did let them soak for about 5 minutes while I put the dry ingredients together.
                I'll post the muffin recipe along with the other ones that I've tried whenever I have time.
                Thanks again!

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