Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Oats

Oat groats

Oat flakes

Oats are probably best known for their use in the Scottish breakfast dish, porridge - known as oatmeal in the US. In the UK, ‘oatmeal’ refers to the milled oat grains (which come in varying degrees of coarseness) as opposed to rolled oats or oat flakes which are the whole flattened grains. Oat groats are whole oat kernels. They are high in fibre and nutritional content. Oats can be used in oat cakes, haggis, granola bars, muesli products, rissoles and croquettes.
  • Low-fat. High in fibre, carbohydrate, calcium, magnesium, phosphorus, iron, copper, zinc, folic acid, pantothenic acid, biotin, vitamins B1 and E.