I would recommend (highly) if you're going to toast oats, get steel-cut rather than rolled. I make haggis (hells yeah I love haggis), and without toasting your oats, it's just not the same.
Stick them in a dry frying pan and toss-fry them (i made that term up; i just mean stick them in a dry pan and keep them moving every minute). The smell of awesome and a darkening of their colour is the sign that things are going to be excellent.
If you want, I can pick up some steel-cut oats before I come to yours tomorrow. I'll show you how to toast some oats in exchange for your previous AG demo.