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A bread flavored with oatmeal or rolled oats that is prepared with only a small portion of oat flour.

A Scottish bread that was traditionally an unleavened flat bread made with barley flour or oatmeal combined with wheat flour, but is today considered a quick bread since most bannocks are now leavened with baking powder or baking soda.

A cereal made of hulled and cleaned oats, called oat groats that are processed to produce different textures, such as coarse, medium and fine.

A type of Finnish crispbread that is formed into large, thin, brittle rounds with a hole in the center.

A commercially prepared oat product in which the oats are precooked, flattened, and enhanced with salt or sugar or other flavorings.

One of three main categories of basic nutrients (the others are protein and fat) that are used by the body for energy.

1. Descriptor of a fresh, brisk, young wine, pleasingly balanced with refreshing acidity. 2. The process of adding crispness to vegetables, crackers or breads.

A large link sausage that is made of fresh pork, seasoned pork blood, suet, bread crumbs, and oatmeal.

A type of blood sausage that is German in origin. It is a large link sausage that is made of pig's blood, suet, bread crumbs, and oatmeal.

A flour ground from oat groats, which are hulled and cleaned oats. Oat flour is also ground from rolled oats or oatmeal.