Oatmeal

Much of the flavour of the oatmeal depends on the slow gentle warmth of the kiln drying, the nature of the fire – as with whisky – giving character to the grain. There are a number of revived and original mills in Scotland today producing kiln-dried and stoneground oatmeal. Though turning the grain involves more physical effort and skill, there is no doubt that good kiln-dried meal is far superior to meal dried by any other method. These traditional millers, though a minority, keep alive the taste and flavour of oatmeal as it used to be.