Oats, a cereal grain, are a popular breakfast staple across the United States. Mostly produced in Europe, raw oats are harvested and processed into a few different forms for consumption. Those include: whole, steel cut (also known as Irish oats), Scottish, and rolled. Oats are also used to make oat flour, which can make a great option for those needing to cook/bake gluten-free dishes. Speaking of gluten-free, oats are naturally gluten-free. However, because many oats can be processed in facilities that also process gluten-containing products (like wheat), there is a risk for cross-contamination. Thus, to be safe, if you have a severe gluten sensitivity, as commonly seen in those with Celiac disease, choose oats that state they are gluten-free on the front or back label.
Oats are packed with nutrients. Let’s highlight just a few.
-
Fiber: supports heart health, digestive health, diabetes, and may aid with weight management
-
Polyphenols: helps to reduce body inflammation
-
Manganese: needed to produce energy and boost your immune system
So next time you need to break-the-fast (e.g. eat breakfast), consider adding oats into the mix.