I like cooking with oats, sometimes just porridge oats, sometimes big rolled
oats, and I tend to make big oat cakes with lots of fruit and honey.

Two questions.

How can I get octaves to be moist inside, they can be a bit hard. I do add
oil and sometimes butter, and use eggs.

Is it possible to make oats rise, like wheat, or to make a lighter, more
aerated oat loaf. I like to use little to no wheat, and have added baking
soda.


Many thanks

T