Oatmeal Grades and Rolled Oats

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

  • Pinhead—used for haggis, oatmeal loaves.

  • Rough—used for porridge or brose, sometimes rough oatcakes.

  • Medium Rough—used by butchers for mealie puddings.

  • Medium and Fine—both used for porridge, brose, skirlie, baking.

  • Super-fine—used in baking and in oatcakes along with a coarser grade.

To make Pinhead oatmeal the whole kernel is cut in half with any floury meal sifted out. Medium Rough is also known as Coarse Medium. Medium and fine grades are the most popular. There is also Oat flour which is distinct from Super-fine, which still has a granule.