Your request for favorite recipes using oats reminded me that when I grew up in Scotland, oats was a mainstay of our diets: Scots use oats in coating fish for frying, for thickening soups; for the notorious haggis and, of course, for breakfast porridge.
Although many used the traditional oat meal (unrolled), my mother always used the rolled oats because they didn't make me break out in hives.I can still see the large package of Scott's Midlothian Oat Meal sitting by the coal range and the porridge bubbling away in a large pot. I still have the spoon my mother used to stir it - it's worn away on one edge.
The (oatmeal) package had a picture of a muscular highlander in a kilt tossing a caber with the words "The Food of a Mighty Race" emblazoned across the top. I think that package helped make me a Scottish nationalist!
I've never been able to duplicate "mither's purritch" - I think the Scottish oats may have been finer than the American variety.
I've heard it rumoured that oatmeal cookies were invented by a Scottish immigrant to America, but I've never been able to substantiate that. Enough bletherin.
Another Scottish use of oats was in oatcakes, which we were brought up to believe was the food Scottish clansmen used to give them strength in their forays against England. They're traditionally made with the unrolled oat meal, but I think the enclosed recipe for Scottish-American Oatcakes produces an oatcake which would warm the cockles of any Scot's heart and a good many others.
Guid eatin' tae ye.