Oats

Comforting oats are the one whole grain Americans love to eat. Whether in a soothing bowl of warm oatmeal or in a chewy oatmeal cookie, the delicate natural sweetness and appealing texture of oats have wide appeal. The ancient Greeks and Romans, on the other hand, were less excited about the grain. They considered it barbarian fare, good enough only for their animals: Alexander the Great fed oats to his legendary horse, Bucephalus.

Oats are considered a relative latecomer to the human diet. The grain was cultivated in Europe only from about 1000 BC. The plant thrives in moist and cooler weather, which explains its popularity in northern Europe, especially in Scotland but also in parts of Germany, Scandinavia, and Russia. Scottish haggis combines oatmeal with sheep’s heart, liver, and lungs, packaged in a sheep’s stomach, for a favorite national dish.

In processing oats, the germ and the bran are hardly ever removed. As a result, this whole grain is widely available and can be easily added to your diet. There are different kinds of oatmeal to chose from: precooked instant oats, quick-cooking oats, and oldfashioned rolled oats. I enjoy chewy steel-cut oats for breakfast, and for other meals whole oat berries (groats). Compared to other grains, oats are high in protein and in beneficial fat. If processed correctly, they are gluten-free. And just in case you have always wondered: there are about 26,000 rolled oats in a 500-gram (1.1 pound) package. Start counting!

This tip was published in 'Ancient Grains for Moden Meals "Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, & More" by MARIA SPECK'