Oat

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This article is about the common cereal. For other uses, see Oat (disambiguation).

"Oats" redirects here. For other cultivated and wild species of the genus, see Avena.

Oat

Avena sativa L.jpg

Oat plants with inflorescences

Scientific classification edit

Kingdom: Plantae

Clade: Tracheophytes

Clade: Angiosperms

Clade: Monocots

Clade: Commelinids

Order: Poales

Family: Poaceae

Subfamily: Pooideae

Genus: Avena

Species: A. sativa

Binomial name

Avena sativa

L. (1753)

The oat (Avena sativa), sometimes called the common oat, is a species of cereal grain grown for its
seed, which is known by the same name (usually in the plural, unlike other cereals and
pseudocereals). While oats are suitable for human consumption as oatmeal and oat milk, one of the
most common uses is as livestock feed. Oats are associated with lower blood cholesterol when
consumed regularly.[1]

Origin

The wild ancestor of Avena sativa and the closely related minor crop, A. byzantina, is the hexaploid
wild oat, A. sterilis. Genetic evidence shows the ancestral forms of A. sterilis grew in the Fertile
Crescent of the Near East.[2] Oats are usually considered a secondary crop, i.e., derived from a weed
of the primary cereal domesticates, then spreading westward into cooler, wetter areas favorable for
oats, eventually leading to their domestication in regions of the Middle East and Europe.[2]

Cultivation

Oats are best grown in temperate regions. They have a lower summer heat requirement and greater
tolerance of rain than other cereals, such as wheat, rye or barley, so they are particularly important
in areas with cool, wet summers, such as Northwest Europe and even Iceland. Oats are an annual
plant, and can be planted either in autumn (for late summer harvest) or in the spring (for early
autumn harvest).

Production

Oats production – 2017

Tonnes

Russia

5,451,394

Canada

3,732,900

Australia

2,265,503

Poland

1,464,606

China

1,281,016

Finland

1,013,900

World
25,949,161

United Nations, Food and Agriculture Organization, Statistics Division[3]

In 2017, global production of oats was 26 million tonnes, a 13% increase over 2016.[3] Production
was led by Russia with 21% of the total and Canada with 14% (table). Other substantial producers
were Australia, Poland, China, and Finland, each with over one million tonnes.[3]

Uses

Oat seed under a microscope.

Oats have numerous uses in foods; most commonly, they are rolled or crushed into oatmeal, or
ground into fine oat flour. Oatmeal is chiefly eaten as porridge, but may also be used in a variety of
baked goods, such as oatcakes, oatmeal cookies and oat bread. Oats are also an ingredient in many
cold cereals, in particular muesli and granola. Oats are also used for production of milk substitutes
("oat milk").

In Scotland, a dish was made by soaking the husks from oats for a week, so the fine, floury part of
the meal remained as sediment to be strained off, boiled and eaten.[4] Oats are also widely used
there as a thickener in soups, as barley or rice might be used in other countries.

Closeup of oat florets (small flowers)

Oats are also commonly used as feed for horses when extra carbohydrates and the subsequent
boost in energy are required. The oat hull may be crushed ("rolled" or "crimped") for the horse to
more easily digest the grain,[citation needed] or may be fed whole. They may be given alone or as
part of a blended food pellet. Cattle are also fed oats, either whole or ground into a coarse flour
using a roller mill, burr mill, or hammermill. Oat forage is commonly used to feed all kinds of
ruminants, as pasture, straw, hay or silage.[5]

Winter oats may be grown as an off-season groundcover and ploughed under in the spring as a
green fertilizer, or harvested in early summer. They also can be used for pasture; they can be grazed
a while, then allowed to head out for grain production, or grazed continuously until other pastures
are ready.[6]

Oat straw is prized by cattle and horse producers as bedding, due to its soft, relatively dust-free, and
absorbent nature. The straw can also be used for making corn dollies. Tied in a muslin bag, oat straw
was used to soften bath water.

Oats are also occasionally used in several different drinks. In Britain, they are sometimes used for
brewing beer. Oatmeal stout is one variety brewed using a percentage of oats for the wort. The
more rarely used oat malt is produced by the Thomas Fawcett & Sons Maltings and was used in the
Maclay Oat Malt Stout before Maclays Brewery ceased independent brewing operations. Atholl
Brose is a traditional Scottish beverage made by steeping oats in whisky and then blending the
resulting "brose" with honey and, sometimes, cream. A cold, sweet drink called avena made of
ground oats and milk is a popular refreshment throughout Latin America. Oatmeal caudle, made of
ale and oatmeal with spices, was a traditional British drink and a favourite of Oliver Cromwell.[7][8]

Oat extracts can also be used to soothe skin conditions, and are popular for their emollient
properties in cosmetics.[9]

Oat grass has been used traditionally for medicinal purposes, including to help balance the
menstrual cycle, treat dysmenorrhoea and for osteoporosis and urinary tract infections.[10]