By old fashioned oats do you mean the stuff that comes in a round container with the funky pilgrim lookin’ dude on the label that we made oatmeal out of? If so, how much of a potential issue are the sodium and other additives in good old oatmeal? A number of my old brewing books from 3 decades ago list the store-bought oatmeal as a normal adjunct, I have wondered lately what the current thinking among the modern brewing community was on this matter.
By the way, great stagename “Joe”.