Given the background description of some cooking related query, summarize the question into a title

Q: There are many recipes where freshly toasted nuts are called for, and that got me wondering--how far can I toast them in advance without sacrificing flavor? If not, how quickly do they lose flavor, and what causes the degradation? Are there any ways to store the nuts to preserve the flavor of freshly toasted? Would freezing and/or vacuum sealing do the trick?

A: Do toasted nuts quickly lose flavor?
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Q: I decided to make scones for the first time and picked a high rated recipefrom allrecipes.com. It instructed me to combine the ingredients like a pastry dough (cold butter cut into the dry ingredients, crumble, then add the wet ingredients). Then: Turn onto a floured surface; knead gently 8-10 times. Divide into four portions. On ungreased baking sheets, pat dough into 4-in. circles. Cut each into four wedges, but do not separate.I followed the recipe to the letter, using a scale. But the dough emerged extremely sticky. Kneading was impossible. Forming into circles too: I spread it with a knife, but couldn't get it in any way into a regular shape. It stuck to everything, including a silicone rolling mat and a silicone spatula. The best description I can manage for the consistency is Nutella-like. Is this normal? If yes, why the "knead" instruction? If not, what went wrong?

A: Should scones dough be sticky?
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Q: I'm playing around with making cereal, and one of the cereals I want to replicate is the "bunches of oats" style, with crispy clusters that include oats. Every time I try to toast oats, though, they get more flavorful but not much more crispy, until they get burnt.My current method: I use minute oats (problem #1?) but otherwise just put them in the oven at 350F. I'd like to avoid adding sugars if possible, but I'm not stuck on that idea if it's not possible.

A:
how do I toast oats so that they are crispy?
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