Oats are a whole grain that is commonly eaten for breakfast as oatmeal (porridge).

Oats are rich in carbs and fiber, but also higher in protein and fat than most other grains. They are very high in many vitamins and minerals.

Oats contain many powerful antioxidants, including avenanthramides. These compounds may help reduce blood pressure and provide other benefits.

Oats are high in the soluble fiber beta-glucan, which has numerous benefits. It helps reduce cholesterol and blood sugar levels, promotes healthy gut bacteria and increases feelings of fullness.

Oats may lower the risk of heart disease by reducing both total and LDL cholesterol and protecting LDL cholesterol from oxidation.

Due to the soluble fiber beta-glucan, oats may improve insulin sensitivity and help lower blood sugar levels.

Oatmeal may help you lose weight by making you feel more full. It does this by slowing down the emptying of the stomach and increasing production of the satiety hormone PYY.

Colloidal oatmeal (finely ground oats) has long been used to help treat dry and itchy skin. It may help relieve symptoms of various skin conditions, including eczema.

Some research suggests that oats may help prevent asthma in children when fed to young infants.

Studies indicate that oat bran can help reduce constipation in elderly individuals, significantly reducing the need to use laxatives.

Oats can be a great addition to a healthy diet. They can be eaten as oatmeal (porridge) for breakfast, added to baked goods and more.

When it comes to rolled oats, they are usually all okay to eat “raw.” I use raw in quotations because they have already been steamed, so although minimally-processed, they aren’t technically raw. The light steaming process, as well as the flattening of the surface, is a form of pre-digestion that makes the grains easy enough for our stomachs to handle. Thinner rolled oats are easier to chew on and might have a milder flavor than the “thick-cut” rolled oats, but they are comparable in digestibility.

Ready to eat.