oatflake

From oat +‎ flake.

oatflake (plural oatflakes)

1. A flake made from oat.
   • 1979, Sue Bennett, Food Naturally: A Wholefood Cookbook, London: W. H. Allen, →ISBN, pages 28, 69, and 130:

     Sauté the oatflakes in the oil whilst the water is coming to the boil. The basis of the recipe is that you have a thin layer of cooked grain or noodles, then a thick layer of juicy vegetables topped with an oatflake topping. A variety of different flours can be used in making pancakes. I find that buckwheat, wholewheat and oatflake flours give the best results.

   • 1990, Alastair Scott, “Backcountry Stoves”, in Tracks Across Alaska: A Dog Sled Journey, New York, N.Y.: The Atlantic Monthly Press, →ISBN, page 77:

     My eventual rations included pasta and soups which could be prepared simply by adding boiling water, spices to give strong flavour, oatflakes, salami, beef jerky, salmon strips (called ‘squaw candy’), logan bread, dried fruits, trail-mix, chocolate, sweets, coffee and tea.

   • 1994, John F Deane, One Man’s Place, Dublin: Poolbeg, →ISBN, page 46:

     He explained what a hunger strike was, how the Mayor refused all food the enemy offered him, how he had eaten nothing, not one crumb boys! not one drop of milk or one oatflake for sixty-four days! imagine that, boys, can you imagine it? sixty-four days!

   • 1995, Susan Allen Toth, England As You Like It: An Independent Traveler’s Companion, New York, N.Y.: Ballantine Books, →ISBN, page 79:

     From an almost infinite cookie assortment, I singled out ginger thins, like ginger snaps; Highland Oatcakes, a flat, grainy circle of oatmeal, fat, wheat, sugar, and flour; and Milk Chocolate Rustics, an oatflake sweetened digestive biscuit priced as cheaply as crackers.

   • 2007, Richard Price, “Tube Shelter Perspective”, in Greenfields, Manchester: Carcanet Press, →ISBN, page 66:

     I am breathing the breath of a man with an oatflake on the dent of his lip.

   • 2012, Rae Walter in association with First Edition Translations Ltd, transl., Fish & Seafood: More Than 200 Basic Recipes and Variations (Variations Cookbook), Potsdam, Brandenburg: h.f.ullmann publishing GmbH, →ISBN, page 86:

     Goes well with rockfish wrapped in Swiss chard, or bacon, and with an oatflake and rosemary crust. Crush 4 tablespoons oatflakes and 1 teaspoon rosemary and mix together. Season the fish fillets with salt and pepper and roll in the oatflakes.