There is no special Talmudic dispensation regarding oats.
The Mishna lists a grain called שבולת שועל as able to become Chametz. Most Rishonim don't identify that grain with what we call oats. Some Rishonim do identify that grain with what we call oats.
Your point is one very strong proof for the former position, according to which indeed oats can't become ...
If the kernels have never got damp, they will not have become chometz.
OU Kosher has an article on “Tempering” (spraying grain kernels with water before they are milled).
The article states that
all tempered grain and any flour made from the grain are possibly
Therefore, it seems that one would have to first find out that the grain ...
Shulchan Arukh OC 467:5
דגן שבמחובר שנתייבש לגמרי ואינו צריך ליניקה כמאן דמנח בכדא דמי ומקבל חימוץ אם ירדו עליו גשמים:
Attached grain which dried completely and doesn't need to nurse [nutrients from the ground] is as if laying in a bucket and can ferment if rain falls on it.
Accordingly, wheat for Pesach is generally harvested a bit less ripe than ...
The prohibition of a Neder works to prevent a person fulfilling a Mitvas Asei like eating Matza itself and how much more so the 5 grains which is not forbidding a Mitzva directly. Shulchan Aruch Yore Dea 215,1 based on Nedarim 15a:
נְדָרִים חָלִים עַל דְּבַר מִצְוָה. כֵּיצַד, אָמַר: קוּנָם סֻכָּה שֶׁאֲנִי יוֹשֵׁב, לוּלָב אֲנִי נוֹטֵל, אָסוּר לִישֵׁב ...
Is this 18-minute limit increased or reduced when using whole wheat flour?
Regardless of the type of flour used or whether made by hand or machine, it is critical to ensure that the matzah dough does not become chometz during the baking process itself. Chazal tell us that under normal conditions it takes at least eighteen minutes for dough to ...