Oatmeal

Oatmeal is made by coarsely stone-grinding the oat grain, and is available in three different grades: pinhead (or coarse), medium and fine. The coarser the grade, the longer the oatmeal will take to cook.

Oatmeal may be used in a wide variety of sweet or savoury dishes, for example:

to make traditional porridge (medium grade is best)
to give bulk to sausages, haggis or black pudding
to add to wheat flour when making bread
to make oatmeal pancakes (fine grade is best)
to thicken soups and stews (pinhead grade is best)
an ingredient in baking oatcakes, bannocks, scones and biscuits (fine grade is best)
as a stuffing for poultry
to coat fish (especially herrings) before they are fried (fine grade is best)

It is worth noting that in the US, oatmeal is used to describe any crushed oats, rolled oats or cut oats, along with the porridge that is made from those oats.