Originally Posted by inhousebrew
You could start with a half pound, maybe a pound. Somebody correct me if I'm wrong here but steeping oatmeal won't convert itself right? Therefore you'll get some extra body and mouthfeel but it won't add any sugars to the brew.
I like to use flaked oats - basically quick cook oats. They're steamed when they roll them out - meaning they're already partially pre-converted.
I use up to a pound of oats in my stouts - much more and they start getting really thick mouth feel. Maybe that's what you're after, dunno.
Anyway, you can basically make some thin oatmeal in your wort as you steep.