Before I answer your question, there are a couple of things you might wish to read. First is a note from BMOS Dolores:
Please read here about BAKED GOODS and the use of Ground Oats!! Also, specific to the purchase of oat flour, please have a look at this note from our new General Food and Cooking FAQ:
Instead of grinding oats, can't I just BUY oat flour? Okay, so back to the recipe. If you decide you still want to do the ground oats thing, you may wish to invest in some rolled oats for purposes of grinding-- I think you'll find them much easier to process. If you have a Whole Foods Market in your area, you can buy old-fashioned rolled oats from their bulk bins for a ridiculously low price-- something like 49 cents a pound. For regular oat uses, the steel cut are far superior-- but once you decide to start grinding, there's really no advantage to using the steel cut and as you've found they're a lot harder to work with.
I'm hoping you read the posts above yours so you were clear on the portion size. Quite often people get confused working with grains since they increase in volume with cooking. Insofar as your portion size goes, just so you know, some of us can't eat the total of our normal protein portion plus 1 cup carb and 1 cup fruit. It's just too much. (Both BMOS Dolores and I fall into this category.) In such cases, what a person can do is simply to cut back the portion of carb and fruit, leaving your protein intake the same. I've always used 1/2 cup carb and 1/2 cup fruit before working out (with my normal protein portion) because 1 cup of each is way too much for me!