OATs

Oats, scientifically named Avena sativa, are a cereal grain cultivated for food and feed. They are hardy and well suited to cool, damp climates and are grown in many temperate regions, including Canada, the United States, Russia, Finland, and parts of Europe. Oats are one of the oldest cultivated cereals, with domestication occurring in Eurasia.

After harvest, oats are cleaned and hulled. The edible portion includes the groat (the hulled kernel), rolled oats (steamed and flattened), steel-cut oats (clipped into chunks), and quick or instant oats (pre-cooked and dried). Oats may be ground into oat flour for baking. Whole oats have the most texture, while processed forms cook more quickly.

Nutritively, oats are a significant source of carbohydrates and dietary fiber, especially beta-glucans, which can contribute to heart health by lowering cholesterol. They provide protein, iron, magnesium, zinc, and B vitamins. Oats are naturally gluten-free, but processing can introduce gluten from other grains, so certified gluten-free oats are recommended for people with celiac disease or gluten sensitivity.

Common uses include hot cereals, muesli, granola, and baking. Oats are also used as animal feed. In agriculture, they serve as a break crop in temperate crop rotations and contribute to soil health when used as green manure or cover crops. Proper storage in a cool, dry place extends shelf life.