The oats that we eat are the seeds of a grass. Most oats are used as animal feed—horses, cows, and other livestock. In Roman times, oats were considered a weed. It wasn’t until the Middle Ages that they became an important crop across Europe.

Production

Oats does best in a cooler, wetter climate, rather than in the warm, dry Middle East. Canada is the world’s leading producer of oats. Saskatchewan accounts for half of Canada’s total oat production, making Saskatchewan the world’s leading oat-growing area.

Gluten Free

Oats are gluten-free. That is one of the primary reasons they are not as popular as wheat and other grains. Without gluten, oats can’t make a light, raised bread. Also, raw oats don’t last as long as some other grains because they have higher oil content in the skin.

Parts of Oats

Husk---The outer shell. Bran---The high-fibre skin, which contains oil, minerals, and proteins. Germ---The seed embryo near one end of the skin. Inner---The flour, the food for the seed, is also called the endosperm. The flour is the ‘dead’ part of the grain, as opposed to the skin and the germ that is living (they will grow if put into damp soil). The protein in most grains is found near the surface, while the centre is higher in carbs. That is why whole grains are healthier: Lots of the nutrients are in the skin of grains, and often, the skin is not left in the flour, as the oils in the skin can shorten the flour’s life.

Fibre Champ

Oats have a form of fibre that absorbs water. This gives porridge its consistency when cooked. Oat fibres also help reduce cholesterol. These fibres are concentrated in the bran, or the skin, of the oats. Oat bran can be eaten alone as a hot cereal or added to any hot cereal to increase its fibre content.

Milled Oats

Steel-cut oats are oats that have been cut in half or smaller. They take about 30 minutes to cook as they are not flattened. Steel-cut oats taste a bit nuttier and have a different texture from rolled oats. Rolled oats are, as the name suggests, rolled between two rollers to squish them. Quick-cooking rolled oats are rolled thinner than regular rolled oats. Thinner rolled oats cook faster. Instant oats are rolled even thinner. Most rolled oats are also steamed; quick oats are steamed longer to make the final cooking faster.

Cooking Oats

To add a dose of protein to your morning oats, add some egg whites. Egg whites are available by the carton. It makes the oatmeal taste like French toast and increases the protein. A spoonful of cinnamon in your oatmeal also adds flavour and reduces the need for sugar.

Granola

The Kellogg’s company invented the word ‘granola’ over 100 years ago for their product that had rolled oats with sweeteners and spices that were toasted and mixed with nuts and dried fruit.

Oat Milk

Oat milk is a popular option for dairy-free milk. It is creamier than almond milk. Oat milk consists of oats and water blended and strained. Of all the types of plant milk, oat milk is the most comparable to cow’s milk. Although it is not as nutrient-packed as cow’s milk, oat milk has more nutrition than most other types of plant milk. It also has a lot of carbs, more than cow’s milk.

Benefits

Eating oats every day lowers bad cholesterol by 10%. The fibre in oats is very healthy, and oats have no gluten. Oats can also lower blood sugar levels. In a study of diabetics, those who ate a cup of oatmeal a day had significantly lower blood sugar. Both fasting and post-meal blood sugar were lower.

Starting with Oats

Whole oats are a great breakfast food. Start your day like a racehorse, with oats.