Cooking oats in water can lead to scorching due to thermal decomposition, which occurs even without oxygen. While water typically prevents combustion by smothering flames, the heat can still decompose organic materials, resulting in a burnt smell and charred appearance. This process, known as charring, happens before any combustion reaction can take place. Certain substances, like magnesium, can burn underwater because they can extract oxygen from water molecules, but this is not applicable to oats. Understanding the distinction between thermal decomposition and combustion clarifies why oats can scorch despite being submerged in water.
