A cereal food that is relatively high in protein, fats and fibre content when compared to other cereals. Oats are usually rolled rather than crushed and are partially cooked during the process. They are often treated to make them cook faster and are mainly used in the preparation of popular breakfast cereals such and muesli and porridge, in the baking of breads, cakes and biscuits, and in the making of various beauty products. Oats are available in coarse, medium and fine grades.
Oat groats: unflattened kernels that are good for using as a breakfast cereal or for stuffing.Oats gain part of their distinctive flavor from the roasting process that they undergo after being harvested and cleaned.
Selecting and Buying
Preparation and Use
Different types of processing are then used to produce the various types of oat products, which are generally used to make breakfast cereals, baked goods and stuffings:
Conserving and Storing
Store oatmeal in an airtight container in a cool, dry and dark place where they will keep for approximately two months.