We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What are Oats?

Mary McMahon
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Oats are among the many annual grasses that produce grains consumed by humans. They have been in cultivation for over 4,000 years, beginning to carve a niche for themselves in Europe approximately 3,000 years ago. Very popular in the health food movement because of their high nutritional value, they have been used in breakfast porridge for centuries for much the same reason. They have a nutty flavor that is an excellent supplement to bread and other foods.

Like other grasses used for food, oats grow on stalks with the kernels more widely distributed along a looser tree-like framework. When harvested, the grains must have their extremely hard hulls removed before they can be sold, either whole as oat groats or milled as rolled oats. Groats are said to be quite tasty, although they require a long cooking time. Sometimes, they are loosely cracked and used in breakfast porridge. Rolled oats play a starring role on the table in oatmeal, although they are also used to add texture to bread, cookies, and other baked goods.

Oats are more tolerant to extreme conditions than some of their grassy relatives, like wheat, and it is probable that they began to be cultivated in Europe for that reason. This grain continues to be farmed all over the world in areas that are not suited to more finicky grains. The grass is often used to feed livestock and provide bedding, especially in resource poor regions where the straw can be used for livestock bedding while the grains are eaten by humans. Some animals eat it as a forage crop, while others eat the grain in a wide variety of commercial animal feeds. Particularly in Europe, this grain has been used to supplement the diets of livestock for centuries.

At first, oats were not highly valued for human consumption because they have no gluten content, which made them unsuitable for bread. Although gluten free, they are frequently processed in facilities that share wheat and therefore may not be safe for individuals with extreme gluten intolerance. With time, farmers began to realize the value of the nutritious grain and adopted it into their diets, although traditionally, they were looked down upon as a food for the lower classes who couldn't afford wheat.

Oats are a good source protein, calcium, fiber, and vitamin E, among many other nutritional benefits. They are an excellent dietary supplement for this reason. This grain is eaten by all classes, commonly in the form of oatmeal and granola bars. It frequently appears as an accent in baking as well. They are also used in cosmetics and skin care, especially colloidal oat extract, which has many skin soothing effects. Oat extracts are used in facial cleansers, masques, and creams to help prevent skin damage, enhance general skin health, and soothe irritation and inflammation.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Mary McMahon
By Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a DelightedCooking researcher and writer. Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.

Discussion Comments
By anon946008 — On Apr 16, 2014

Oats Laddoos

Ingredients: 2 cup roasted and crushed oats, 1 cup powdered sugar, 8-9 chopped almonds, 1 cup roasted and grounded groundnut, Ghee 3/4 cup.

Method: Take 2 cups roasted and crushed oats, add crushed groundnut into it, chopped almonds and put ghee into it and by pressing them into round shapes, you can form laddoos.

By DylanB — On Dec 13, 2012

I like granola bars that are made with oats and glued together with honey. I feel like I'm eating something nutritious when I snack on one of these.

I recently learned how to make my own loose granola. I combine oats, sunflower seeds, flaxseed, pecans, and rice crisp cereal with cinnamon, honey, and maple syrup and bake it on low heat until it starts to turn brown and crisp up.

This stuff is amazing on top of yogurt. It's also good to eat by the handful when you get the urge to snack. This is a great way to get your daily grains without feeling like you are munching on cow food!

By Kristee — On Dec 12, 2012

My friend's daughter had bad eczema, and the only thing that made her feel better was a colloidal oatmeal bath. After prescription medications had failed, my friend tried this as a desperate last attempt, and it worked so well! I think it's awesome that something so simple and cheap can provide better relief than expensive medicine.

By orangey03 — On Dec 11, 2012

@nextcorrea – That is a great breakfast. I eat my oatmeal with blueberries and sweeten it with honey.

All I have to do is boil the oats in water for one minute and they are done. I add the cold blueberries and honey to the bowl before I eat the oatmeal.

It is rather filling, but I do manage to have room for a piece of buttered toast on the side. This just helps me go an extra hour or so before getting hungry.

By lighth0se33 — On Dec 11, 2012

I put a dash of quick oats in the blender with the other ingredients when I'm making a fruit smoothie. This is a great way to get a dose of fiber without sacrificing taste.

I mix strawberries, bananas, vanilla yogurt, and milk with maybe an eighth of a cup of oats. The blender will chop them up and no one will even know they are in there.

By tigers88 — On Dec 11, 2012

How do you guys feel about steel cuts oats vs rolled oats? Personally, I am a steel cut guy, but I know people who hate them and swear by rolled oats. I think the steel cut just tastes more interesting and substantial. Rolled oats are too much like a slurry for my tastes.

By whiteplane — On Dec 10, 2012

Are oats actually gluten free? I have a friend who eats a gluten free diet and I know that she avoids oats. Is she crazy?

By nextcorrea — On Dec 10, 2012

I eat rolled oats almost every morning for breakfast. Nothing fancy, just mix them with boiling water and a handful of raisins. My wife thinks it is the most boring breakfast a person can eat but I have grown to like it over the years. And it is so satisfying. I never get hungry before lunch rolls around.

By googie98 — On Jul 25, 2010

@momothree: This one sounds like some kind of weird food but it works well. Take a ripe tomato (leave the skin and seeds) and chop it up into small pieces. In a bowl, add 1 Tbsp. oatmeal and 1 tsp. lemon juice to the tomato. Put the mixture in a food processor or blender until it is the consistency of a paste.

Cleanse your face with your regular facial cleanser. Apply the paste to your skin (not the eyes) evenly. Leave it on for ten minutes and then rinse with warm water.

By StormyKnight — On Jul 25, 2010

@momothree: I use an oatmeal mask and it works great. I got this concoction out of a magazine:

Take ½ cup oatmeal and put it in a food processor or blender. Blend it until it is a smooth powder. In a bowl, mix together ¼ cup plain yogurt (or buttermilk) and 2 Tbsp. honey. Add that to the powdered oatmeal. It will make a paste.

Apply the paste to your face and neck, being careful to avoid the eyes. Leave it on for 12-15 minutes and then use a wash cloth and warm water to remove it.

By momothree — On Jul 25, 2010

I have been wanting to try the facial cleanser made out of oats but I don't know how to make it. Any suggestions?

By cmsmith10 — On Jul 25, 2010

@oceanswimmer: I love boiled cookies! It took me a long time to get it right, though. Mine used to turn out kind of gooey. After many attempts, I finally make great cookies! This is the recipe that I use:

2 cups sugar, 3 ½ Tbsp. unsweetened cocoa powder, ½ cup butter, 3 cups instant oatmeal, ½ cup peanut butter, 1 tsp. vanilla flavoring, ½ cup milk, and a pinch of salt. Line a pan with waxed paper.

In a boiler, mix the sugar, cocoa, butter, milk, and salt. Bring to a boil for one minute. Add the oatmeal, peanut butter, and vanilla. Mix very well. Drop teaspoonfuls of the mixture onto the wax paper and let cool.

By OceanSwimmer — On Jul 25, 2010

Does anyone have the recipe for boiled cookies? I know that they have oatmeal and cocoa in them but I lost my recipe.

Mary McMahon
Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a...

Learn more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.