Growing Trends in U.S. Oats Consumption and Market Expansion

Oats consumption in the United States has been growing steadily in recent years, driven in large part by increasing health awareness and the convenience of modern oat-based products. What began as a humble breakfast staple—appearing as hot porridge—has evolved into a diverse landscape of oatmeal, granola clusters, snack bars, and even oat-based beverages. This shift reflects consumers’ stronger preference for nutritious, plant-based foods that are both versatile and easy to incorporate into busy lifestyles.

Although the U.S. is not among the world’s top oat producers, it still plays a meaningful role in global agriculture. According to the latest USDA data, U.S. farmers harvested roughly 67.8 million bushels of oats in 2024, achieving record‐high yields per acre.  Converted into metric terms, this contributes a modest but significant share of world production, though still well behind major producers like Canada or the European Union. 

On the market side, the U.S. oats sector has seen substantial commercial growth. In 2024, the market size was estimated at US$ 1.3 billion, with projections by IMARC Group suggesting this figure could rise to US$ 1.8 billion by 2033, at a compound annual growth rate (CAGR) of about 3.38%. These numbers highlight how consumer demand is shifting not just toward traditional oatmeal, but also toward ready-to-eat cereals, snack foods, baked goods, and dairy-alternative products made from oats.

A key driver behind this expansion is the nutritional appeal of oats. Rich in soluble fiber—especially beta-glucan—they are known to support heart health by helping to lower cholesterol, and they promote satiety, which may aid in weight management. Health-conscious Americans increasingly view oats as a flexible ingredient that fits into many eating occasions: a warm bowl of oatmeal for breakfast, crunchy granola for snacking, or a creamy oat milk latte.

Distribution channels for oat-based products have also broadened. Supermarkets and big-box retailers continue to stock a wide range of oats, while convenience stores, health-food shops, and e-commerce platforms now offer specialized oat-based snacks and plant-based beverages. This accessibility helps fuel widespread adoption.

Still, the oat industry faces challenges. While demand climbs, supply must keep pace, and cultivation can be sensitive to weather and global trade dynamics. Even so, the momentum behind oats in the U.S. seems strong. As more consumers embrace plant-forward diets and prioritize whole, fiber-rich foods, oats are likely to remain a staple—and evolve—in American kitchens for years to come.
Growing Trends in U.S. Oats Consumption and Market Expansion

Canadian Oats: Production, Trade, and Market Dynamics in the 2020s

Canada remains the largest exporter of oats globally, contributing approximately 63% of the world’s oat exports in the 2025–26 marketing year. On average, Canadian annual oat production is around 3.7 million tonnes, with Saskatchewan alone accounting for nearly 50% of that output.

In 2022, Canadian oat exports reached 1.26 million tonnes, valued at approximately US $445 million, with the United States receiving about 96% of Canadian oat export volumes. Overall, 81% of Canada’s oat exports go to the U.S., representing 56% of the global oat import market.

Domestically, oats are used across several segments: the feed market, human consumption (milling), and seed, as well as the high-end performance or pony oats for racehorses. While precise percentages for each category aren’t always current, feed use remains predominant—roughly 500,000–550,000 tonnes annually. By comparison, only modest shares likely go to human consumption and seed use, echoing historic estimates of around 4% each.

The horse-feed niche, especially “performance oats,” continues to demand the highest quality: oats that are plump, bright, and of high-test weight, typically at or above the Canadian Grain Commission’s No. 1 grade standard. These grains are often shipped raw in bulk or bagged, with the bagged varieties undergoing extra processing—double re-cleaning and clipping—to boost weight and consistency. This processing produces fine by-products like dust and screenings, which are also commercially sold.

The 2023/24 marketing year saw oat exports grow by 16%, from 2.3 million tonnes (as of July 31, 2022) to 2.7 million tonnes (as of July 31, 2023). Prices remain volatile: farm-gate oat prices hit record-per-tonne highs in 2022 (e.g., $625/t in Manitoba, $617/t in Saskatchewan), though they have since moderated.

Looking forward, planting intentions for oats are up by 2.7% in 2025–26, and overall output for grains (including oats) is expected to rise, suggesting modest increases in both domestic use (especially livestock and horse feed) and exports.
Canadian Oats: Production, Trade, and Market Dynamics in the 2020s

Health Benefits of Complex Carbohydrates in Oats

Oats have long been recognized as a nutritional powerhouse, largely due to their high content of complex carbohydrates. Unlike refined sugars, these carbohydrates break down slowly during digestion, offering sustained energy and prolonged satiety. This makes oats a smart choice for individuals seeking balanced blood sugar levels, improved metabolism, and long-lasting vitality throughout the day.

Central to oats’ health-promoting qualities is beta-glucan, a soluble fiber that has been extensively studied for its physiological benefits. Beta-glucan forms a viscous gel in the gut, which slows digestion, reduces cholesterol absorption, and moderates blood glucose spikes. These effects contribute significantly to cardiovascular and metabolic health, especially in populations prone to conditions like type 2 diabetes and heart disease.

Beyond their impact on metabolism, oats are increasingly being linked to cancer prevention. Recent studies suggest that the dietary fiber and antioxidant phytochemicals in oats may reduce the risk of colorectal, breast, and prostate cancers. The mechanism is twofold: first, fiber improves gut microbiota composition, promoting beneficial bacteria that suppress inflammation; second, phytochemicals like avenanthramides exhibit antioxidant and anti-inflammatory effects that protect cellular DNA from damage.

For individuals struggling with digestive discomfort, oats offer natural relief. Their fiber content adds bulk to the stool and improves intestinal motility, alleviating common issues such as constipation. Regular oat consumption also supports a diverse gut microbiome, which is essential for immune health and nutrient absorption.

Incorporating oats into daily meals is both easy and versatile. Whether enjoyed as a warm morning porridge, mixed into granola, blended into smoothies, or baked into muffins, oats provide a nutritious foundation for countless recipes. With increasing demand for whole, minimally processed foods, oats continue to gain popularity as a staple in health-conscious diets.

In conclusion, oats are far more than just a breakfast grain—they are a functional food that supports cardiovascular, digestive, and metabolic well-being. Their role in disease prevention and sustainable energy makes them an invaluable part of a modern, balanced diet.
Health Benefits of Complex Carbohydrates in Oats

Why Oats Are a Nutritional Powerhouse: Benefits for Satiety, Heart Health, and Overall Wellness

Oats boast one of the best amino acid profiles among all grains, providing a comprehensive array of these essential proteins. Amino acids are vital for the body's optimal functioning, supporting everything from muscle repair to immune response. Consuming protein-rich foods, particularly those with a rich amino acid profile like oats, has been shown to produce stronger and more sustained feelings of fullness compared to foods high in sugar or fat. This satiety can lead to a decrease in subsequent food intake, aiding in weight management and overall health.

Naturally low in fat, oats offer a dietary advantage in promoting cardiovascular health. Researchers concur that both men and women across various age groups and races benefit from a low-fat diet, with recommended values ranging from 3% to 12% of total caloric intake. The lipids in oats are particularly noteworthy for their balance of essential fatty acids, which are crucial for longevity and general health. These fatty acids play a significant role in reducing inflammation, improving heart health, and supporting cognitive function.

Incorporating oats into one's diet provides a robust combination of essential nutrients, contributing to sustained energy, improved satiety, and long-term health benefits. As a versatile and nutritious food, oats remain a valuable staple for those seeking a balanced and healthful diet.
Why Oats Are a Nutritional Powerhouse: Benefits for Satiety, Heart Health, and Overall Wellness

Oats: A Nutrient-Rich, Health-Boosting, and Sustainable Choice

Oat bran and whole grain oat products are tasty, convenient, and economical sources of nutrients that provide proven health benefits. These versatile foods are packed with complex carbohydrates, which have been linked to a reduced risk of colon, breast, and prostate cancer. Additionally, oats aid in better management of diabetes and help alleviate bowel problems such as constipation.

Oats are nutritionally superior on a per gram basis, containing higher concentrations of protein, calcium, iron, magnesium, zinc, copper, manganese, thiamin, folate, and Vitamin E than other unfortified whole grains like wheat, barley, corn, or rice. Oats are particularly rich in Vitamin B1 (thiamin), which is essential for carbohydrate metabolism and energy production.

Manganese, often referred to as the "memory mineral," is abundantly present in oats. This mineral not only supports cognitive function but also plays a critical role in stabilizing glucose levels, making oats particularly beneficial for people with diabetes. Recent studies have highlighted manganese's role in brain health, suggesting that adequate intake can improve memory and cognitive performance.

The growing popularity of oat products is also driven by their environmental benefits. Oats are a sustainable crop, requiring less water and fewer pesticides compared to other grains. This makes them a responsible choice for health-conscious consumers who are also environmentally aware.

Incorporating oats into your diet can be a simple and effective way to boost nutrient intake, support overall health, and contribute to a more sustainable food system.
Oats: A Nutrient-Rich, Health-Boosting, and Sustainable Choice

Avena Sativa Health Benefits

Recent research highlights the therapeutic benefits of Avena sativa, commonly known as oats, particularly due to the presence of beta-glucan, a form of polysaccharide. Beta-glucan has been shown to significantly lower cholesterol levels by reducing the absorption of cholesterol in the intestines. This effect is crucial for maintaining cardiovascular health and preventing heart disease.

The high fiber content and antioxidant properties of oats contribute to their therapeutic potential. Oats are beneficial in managing high blood pressure, obesity, varicose veins, and hemorrhoids. The soluble fiber in oats, particularly beta-glucan, helps reduce blood pressure by improving blood flow and reducing arterial stiffness. Furthermore, the fiber aids in weight management by promoting a feeling of fullness, thus reducing overall calorie intake.

Oats are also known for their soothing effects on the digestive tract. They are effective in managing conditions like diverticulitis, irritable bowel syndrome (IBS), gastritis, and constipation. The fiber in oats produces bulkier stools and speeds their passage through the gut, reducing the exposure of the gut lining to irritants and carcinogens, thereby helping prevent colorectal cancer.

Another exciting discovery is the role of oats in managing diabetes. Oats help lower blood sugar levels by slowing the absorption of glucose, making them an excellent dietary choice for diabetics. Additionally, oats are beneficial in reducing fluid retention, which can help alleviate symptoms associated with various health conditions.

Oat straw, derived from the green stems of the oat plant, is used to strengthen capillaries, prevent varicosities, and hemorrhoids. It supports heart health, improves nerve function, and alleviates insomnia and indigestion. Oat straw is often included in homeopathic remedies due to its wide-ranging benefits.

Furthermore, oat straw is renowned for its ability to nourish the nervous system. It acts as a nervine, which helps strengthen nerves and improve stress resilience due to its high vitamin B complex content. It also supports restful sleep, reduces headache frequency and duration, and alleviates menopausal symptoms, making it a versatile remedy for various nervous system-related issues.

In summary, the therapeutic benefits of Avena sativa are extensive, encompassing cardiovascular health, digestive health, blood sugar management, and nervous system support. Its fiber content, beta-glucan, and oat straw collectively contribute to its status as a potent natural remedy for a wide range of health conditions.
Avena Sativa Health Benefits

Avena sativa: The Nutrient-Rich Ancient Grain

Avena sativa, commonly known as oats, holds a significant place in the history of agriculture, being among the earliest grains to be domesticated. Originating in Eurasia and North Africa, oats swiftly spread across Europe and eventually became a staple crop worldwide.

Renowned for its nutritional richness, oats are a powerhouse of essential nutrients including protein, calcium, magnesium, silicon, potassium, iron, and various vitamins. These nutrients play pivotal roles in bone and teeth health, nervous system function, and overall vitality.

Beyond mere sustenance, oats have long been recognized for their medicinal properties. They have been historically consumed to fortify the body and boost energy levels, acting as a nerve tonic and even demonstrating antidepressant effects. Oats, particularly in the form of oats straw tea, offer a concentrated source of minerals, further enhancing their therapeutic value.

Moreover, owing to their easy digestibility, oats are recommended for individuals with chronic illnesses, convalescents, and women recuperating from childbirth. Their gentle nature on the digestive system makes them an ideal choice for those in recovery.
Avena sativa: The Nutrient-Rich Ancient Grain

Oats' β-Glucan Health Benefits

Avena sativa L, commonly referred to as oats, occupies a prominent position among cultivated oats and is thought to have originated in Asia, resembling wheat as an annual grass. Oats are notably abundant in soluble dietary fiber, specifically β-glucan, renowned for its exceptional functional and nutritional properties. Acknowledged as the primary active component of oats, β-glucan is celebrated for its cholesterol-lowering and antidiabetic effects.

β-glucan exhibits outstanding functional and nutritional characteristics, showcasing high viscosities even at relatively low concentrations. The health benefits associated with β-glucan fiber include a reduction in blood glucose and insulin response, the promotion of beneficial digestive bacteria growth, and the regulation of type 2 diabetes. Owing to its fiber content, oatmeal is beneficial in lowering "bad" LDL cholesterol, stabilizing blood sugar levels, and alleviating high blood pressure—significant factors in minimizing the risk of cardiovascular disease.

Numerous studies have confirmed the effectiveness of β-glucan fiber in oats, demonstrating its capacity to significantly lower both total and LDL (bad) cholesterol levels. Moreover, β-glucan may induce the release of cholesterol-rich bile, consequently reducing circulating cholesterol levels in the bloodstream.

Incorporating 3 grams of soluble fiber from oatmeal into a daily diet low in saturated fat and cholesterol may decrease the risk of heart disease. Notably, each serving of this cereal contains 2 grams of soluble fiber.
Oats' β-Glucan Health Benefits

Silica in oats

Silica is also found naturally in some foods, and it is added to many food products and supplements. It is commonly used in the form of silicon dioxide as an anti-caking agent in foods and supplements to keep ingredients from clumping up or sticking together.

The best food source of silica is oats. Muesli, a meal that is traditionally eaten for breakfast is packed with silica. Eating 100 grams of oats helps human body to get around 20 mg of silica.

Silica in organic vegetal form delivers a wide variety of benefits to the human body. Silica is one of the basic elements from which the lung tissue is formed of. Silica forms the basis for elastin - the substance that gives elasticity of blood vessels. In the absence of silica, calcium takes in its place, making the lung tissue and the blood vessels to become brittle and to lose their elasticity.

Silicon dioxide helps minimize damaging effects of aluminium and prevents Alzheimer's disease. Silica also plays a key role in connective tissue formation and synthesis of collagen, a skin tissue. It is also needed for skin and bone health. Low levels of silica manifest in the form of rough skin, brittle nails, and hair dullness among many others.

The Food and Drug Administration (FDA) recommends not to consume more than 10-30 grams, or 2% of daily food intake (500-1,500 grams), of silica per day.
Silica in oats

Magnesium in Avena sativa

The majority (60%) of magnesium is found in human bones, while the rest is in muscles, soft tissues, and fluids. Every cell in human body needs magnesium to function.

The basic type of oats is cereals, QUAKER, Quick Oats, Dry, where the amount of magnesium in 100g is 270 mg. Rolled oats contain 138 mg of magnesium. Oatmeal is one of the most common breakfast foods around the world. A one-cup serving of oatmeal contains 60mg of magnesium.

The recommended dietary allowance for magnesium for adult
*Men is 400-420 mg per day
*Women is 310-320 mg per day

Oats are a rich source of magnesium, which is key to enzyme function and energy production, and helps prevent heart attacks and strokes by relaxing blood vessels, aiding the heart muscle, and regulating blood pressure. Magnesium also involved in protein formation, gene maintenance, and nervous system regulation.

Magnesium helps regulate blood-sugar levels. People who get enough magnesium appear to have a lower risk of developing type 2 diabetes, and correcting low levels may improve blood sugar control in people who have already developed issues.

A deficiency due to low dietary intake is not common in healthy people. Incase of ongoing low intakes or excessive losses of magnesium due to certain health conditions, chronic alcoholism, Crohn's disease, celiac disease, or intestinal surgery, and/or the use of certain medications, can lead to magnesium deficiency.

If the patient is low on magnesium for a long time and it becomes magnesium deficiency, which is rare, he may have: poor appetite, nausea and vomiting, sleepiness, weakness
Magnesium in Avena sativa

Calcium content in oats

Eating more than the serving size for a moderate or low-calcium food will make it a higher-calcium food. Foods made with high-calcium ingredients will also be high in calcium.

One cup of instant oatmeal contains about 100 to 150 mg of calcium. A balanced diet including calcium is needed to keep human bones healthy and to prevent fractures.

Calcium helps to prevent osteoporosis—a disease that can result in bone fractures, breaks, and eventually even surgery. Calcium is super important for muscle function and it also helps your body to regulate nerve signals, blood clotting, and even human heartbeat.

Oat bran and also wheat bran contain phytate, which reduces mineral absorption under some circumstances. Calcium nutriture has been proposed to be adversely affected by some fiber supplements, and the chances for this might be greater if a relatively large amount of a single fiber source that also contains phytate was consumed.

Fermentation is an ancient and economical process for producing and preserving food products. It is found to provide health benefits by reducing the non-nutritive compounds such as phytates in cereals. This reduction in phytate results in increase in amount of soluble iron, zinc and calcium.
Calcium content in oats

Oats consumption make bones stronger

Oats are a great way to get whole grains. Gram for gram, all whole oat products provide the same whole grain benefits.

It is known that oats as a vital source of B-complex vitamins, fat, soluble fiber β-glucan and also contains macronutrients and minerals such as protein, magnesium, zinc, and iron which are important for bone health.

In fact, the presence of copper, zinc and magnesium means that human bones are better able to absorb calcium, leading to even better bone health.

A balanced diet including calcium is needed to keep human bones healthy and to prevent fractures. Human bodies use calcium continuously, so we must replace it regularly via diet. Adults with Osteoporosis need up to 1000mg a day.

Magnesium is also important for healthy bones. Magnesium helps human body absorb and retain calcium to help build and strengthen bones and prevent osteoporosis. People with higher intakes of magnesium have a higher bone mineral density.

Consuming foods rich in vitamin B complex may help to prevent bone loss. Animal studies have shown that a deficiency in folic acid and Vitamins B6 and B12 can lead to increased levels of homocysteine and, consequently, an increased production of free radicals and oxidative stress, which lead to endothelial dysfunction, decreased bone blood flow and, eventually, osteoporosis.
Oats consumption make bones stronger

Oat groats

The hull is highly indigestible, so it must be removed to obtain maximum nutritional benefits. Oats have a hull that consists mainly of cellulose, Hemicelluloses and lignin. Within the hull is the groat, which comprises 68–72% of the kernel.

Oat groats are cleaned oat kernels that have had their inedible hull removed and take the longest to cook.

The groats have a smoother texture and higher density than unhulled oats, so they move more quickly through the separator.

The groats are then cut by feeding them into a cylinder with a large number of holes, the kernel fall through these holes and are cut to produce what is called Pinhead oatmeal.

Type of groats
*Steel cut groats are groats that have been cut into 2–3 pieces with a sharp metal blade. They are often referred to as Irish oatmeal and cook faster than whole oat groats.
*Steamed rolled oat groats are produced by applying steam to whole oat groats while being rolled into flakes.
*Ground steamed groats are rolled oat groats that have been ground to a meal form.

The outer layer of the groat is an important source of protein, neutral lipids, β-glucan, phenolics and niacin, and is sometimes separated from the groat to produce oat bran.
Oat groats

Cereal processing: Dehulling of oats

The grain is then sorted by size into small grains, medium sized and large size grains. Three basic mechanical methods for dehulling oats include the impact dehuller, the compressed air dehuller, and the wringer dehuller.

Traditional oats mills used stones set at well-defined distances to split the hulls and enable them to be detached from the groats. Although this procedure is still used in some smaller mills, the larger mils that are needed to produce the quantities of oat products required today use impact hullers.

The impact dehuller feeds grain into a spinning rotor. The impact of the grain with a wall as they are expelled from the rotor releases the groats from the hulls. The hulls are then removed by aspiration. The compressed-air dehuller.

The groats is then subject to a polishing which removes the dust and hull which has not been properly dislodged.

The oat hull is mainly fiber; hemicellulose, cellulose and lignin. There are low levels of protein, fat, starch and water-soluble carbohydrates.

Hulls are by products of oat milling, and from this furfural is prepared which, with its derivatives, is used in making nylon, in oil refining and in some other industrial processes.
Cereal processing: Dehulling of oats

Oats cleaning process

As with numerous agricultural products, harvesting oats will lead to co-mingling of the oats with other components found in the field and transportation process, and these foreign materials need to be removed to make oats suitable for human consumption.

Cleaning removes the unwanted materials – such as corn, soybeans, foreign material, weed seeds, wheat, or barley – from the milling quality oats.

The oats are brought at harvest into the mill by the growers. The miller only accepts oats that will yield flakes of satisfactory quality, and will attempt to maximise profits by estimating the potential yield and looking at the price of the oats and any possible added value obtainable. The oats then cleaned and dried so that they may be safely stored until they are needed. When the oats enter the mill, they pass under a magnetic separator to remove foreign metal objects, a very common practice in many food-processing operations.

The they are cleaned, taking off straws, stones and weed seeds and are then sent through a stream of air to remove any dust or light grains that would be unsuitable for milling.

This is followed by a dry stoner that removes high-density but similar-sized particles such as rocks and other grains, such as maize.

Even high quality oat grain will require cleaning to ensure that only sound oats are processed. The oats must appear wholesome and clean, must be free from extraneous material, with large and light coloured oats that give a high yield being preferred.

Oats cleaning process 

Usage of oats

Oats (Avena sativa L.) have received considerable attention for their high content of dietary fibers, phytochemicals and nutritional value. It is believed that consumption of oats possesses various health benefits such as hypocholesterolaemic and anticancerous properties. Oat grains are a good source of protein, fibre, and minerals.

In the Corn Belt area, oats are chiefly used as a additional fodder. Oat is predominantly grown in American and European countries, mainly Russia, Canada and United States of America. It is used mostly for animal feeding and to some extent as human food. The use of oat as animal feed has declined steadily owing to emerging use and interest in oats as human health food.

In United Kingdom, oats also used to make bread and sometimes for malting as well. Their main purpose was to make oatmeal concoctions, such as pottage, hasty pudding, gruel, washbrew, and gertbrew, which provided starch in the diet in more varied forms than oat bread and oat cake.

Usage of oats

Uses of oats

Oats are a crop of Mediterranean origin, not as old as wheat and barley but their domestication dates back to ancient times. Oats rank around sixth in the world cereal production statistics following wheat, maize, rice, barley and sorghum.

Oat grains are sown in the winter and ripened in the fields by the summer sun. The oats are then harvested when fully ripe in the autumn. In the corn belt area, oats are chiefly used as a additional fodder.

Food uses for oats include as oat bran, oat meal, oat flour and oat flakes, which are mainly consumed as breakfast cereals. In United Kingdom, oats also used to make bread and sometimes for malting as well. Their main purpose was to make oatmeal concoctions, such as pottage, hasty pudding, gruel, washbrew, and gertbrew, which provided starch in the diet in more varied forms than oat bread and oat cake.

Other food products processed from oats are infant foods, muesli, granola bars, breads and biscuits, or cookies. In brewing, oats are mainly used as an ingredient to improve the pleasant flavour properties of the final products.

The food industry in North America uses approximately 1.7 million tons of oats while a major share goes to livestock feed industries. Oats still remain an important grain crop for people in marginal ecologies throughout the developing world, and in developed economies for specialized uses. Oat grains are a good source of protein, fibre, and minerals. Oat grains are a good source of protein, fibre, and minerals.
Uses of oats

Climate for oats cultivation

Oats (Avena sativa L.), while difficult to process, are relatively simple to grow in the northeast. Oats area and production in the World are about 27m ha and 40mtones, respectively. Countries cultivating oats widely are Russian federation, USA, Canada, Poland, China, France and Australia.

They do very well in cool, moist climates, grow quickly, and are able to tolerate mild frosts. They can be sensitive to hot, dry weather from head emergence through to maturity. For these reasons, world oat production is generally concentrated between latitudes 35 – 65°N.

In regions with temperate climates, oats are variously spring, winter and/or autumn sown depending on regional climatic conditions, crop rotation requirements, end use and other farming practices. In warmer regions, spring type oats are sown in autumn to avoid summer heat and drought.

Because oats do well in cool weather and can tolerate light frosts, they should be planted as early as possible, once the ground is workable.
Climate for oats cultivation

Ancient oats

Oats (Avena spp.) were one of the first cereals cultivated by man. They were first grown as weeds in barley and wheat fields in Mesopotamia in about 10,500 BC, though in cloudier, wetter and cooler Europe, oats were selected for cultivation over wheat and barley by about the 7000 BC.

The ancient Greeks are believed to be the first people to have made a recognizable porridge from oats.

Oats were also weeds in ancient fields of wheat and barley in the Near East and certain of them came to be cultivated, though at what date remains uncertain. The Roman historian, Pliny, complained that oats were a highly aggressive weed in cereal crops planted in moist environments though Pliny noted that oats were good for forage production.

In China oats were cultivated already in Han times. Some says that the early oats of China were Avena nuda, presumably introduced from an east European center of domestication.
Ancient oats

Oats antioxidant

Oats and their products have been known for many years to possess antioxidants properties. The epicatechin concentration is highest in the hull fraction supporting the link between phenolics and antioxidant activity.

Oats posses antioxidant capacity most of which is likely derived from polar phenolic compounds in the aleurone.

Phenolic compounds and tocols are mainly regarded as being responsible for oat antioxidant activity. Oat sterols have also been reported to have antioxidant properties. Study in 2001 found that the cultivar had significant impact on the antioxidant activity of oats. The antioxidant activity differences were likely due to the significant differences in phenolic composition of the cultivars.

The polyphenols of oats have also recently been found to exhibit anti-inflammatory, anti-proliferative and anti-itching activity, which may provide additional protection against coronary heart disease, colon cancer and skin irritation.

Oats contain unique antioxidant polyphenols called avenanthramides not found in other cereals. These metabolites are a unique group of antioxidants found almost exclusively in oats.
Oats antioxidant