its been a while since I’ve toasted oats. Am noodling around some ideas for an ESB or a nut brown ale (or both) and include toasted oats at 5-10% of the bill to add some silky body and some complexity to the malt flavor.
I can’t remember the times and temps that are best - and I remember putting them in a paper bag weeks ahead of time after toasting them to ‘degas’ them.
what is YOUR process?
~275 in a shallow cookie sheet, keep an eye on 'em and turn with a spatula as they begin to brown. Remove when the house smells rediculicious.
I’ve been using 325F for 10 minutes with a turn using a spatula at about 5 minutes. Some come out dark some very light.
That’s what I do. The lower temp is a big help - the browning happens slower and lets you get it just right. It’s easier @ higher temps to get them too brown. Turn them several times to get them cooked evenly. I take them out when they just turn brown. Into the paper bag - I’ve used them in as little as 3 days, though a week seems to be popular. 3days worked very well for me.
I don’t think there’s any need to let them rest.
I just finished a brown with 3% toasted oats myself. I used the toaster/convection oven at 325. Took about 8 min with turning on occasions when they started to brown. Love the smell they put through the house 
I think I agree. I don’t toast them for beer brewing (much) but I toast them for home made trail bars and use them right away. They taste great toasted. Can’t see what degassing would do for them. 325 works for me. Stir them around every few minutes.
I go low and slow also, around 275 stirring every 5 minutes until the desired color.
Resting them, from what I’d heard, is supposed to reduce bitterness or something, but I really didn’t have any bitterness in my last oatmeal stout - real smooth, actually, and I used the toasted oats within a few hours - the house still smelled fantastic!