We use a lot of toasted oats for cakes and biscuits and of course, cranachan!
Another good way is to lightly toast the oats and then add them to caramelised sugar. Spread out on a greased surface, as evenly as possible. When cold, crush with a pestle and mortar - but not too finely - it's a kind of interesting peanut-brittle sort of thing, great as a subsitute for plain toasted oats in cranachan style dishes, or sprinkled over greek style yoghurt and fresh raspberries or rhubarb compote.