Oats are a cereal and come from the grass family.  Oats are sold in a number of different ways and the name can vary depending on the country.  Porridge oats in the UK is known as oatmeal in America, but in the UK oatmeal is ground oats. 

Oats are mainly carbohydrate but they contain higher levels of both protein and fat than other cereals.  The protein from oats is said to nearly equal to that of soya which has been shown by the World Health Organisation to equal meat, milk and egg protein.  Oats  provide good amounts of zinc, magnesium, calcium, iron, and the Bvitamins, B1, B2 and B6. 

 

One of the main benefits of oats is that they are a good source of insoluble fibre which has been shown to lower cholesterol.  Oat bran is believed to lower LDL (‘bad’) cholesterol.  In the US, the Food and Drug Administration (FDA) in 1998 allowed a health claim to be made on foods containing soluble fibre from oats stating that fibre from oats in conjunction with a diet low in saturated fat and cholesterol may reduce the risk of heart disease. 

 

The other benefit is that they have a low glycemic index which means that they hit the bloodstream slowly so that can help to keep blood sugar levels stable. 

 

Oats are quite versatile and only they are often eaten as porridge can also be used to make cookies, oatcakes and flapjacks.  Oat flakes are a good base cereal for both granola and muesli.  Oats can also be made into oat milk which is used as a non-dairy alternative to milk. 

100g (4oz) organic butter or unhydrogenated margarine

150g (5oz) barley malt

225g (8oz) organic porridge oats

Preheat the oven to gas mark 3/165ºC/325ºF.  In a saucepan, melt the butter and barley malt together gently so that they do not burn.  Put the oats in a large bowl and then add the meted butter/malt mixture and combine thoroughly.  Grease a rectangular baking tin and press the mixture in the bottom so that is it approximately 1-2.5cm (0.5 – 1in) thick.  Bake in the oven for 25 minutes.