The oat flakes that we all know and that we have once consumed, to a greater or lesser extent, for breakfast or as an ingredient in pastries, come from Avena sativa, a grass that comes from Southwest Asia and that little by little began to be cultivated as a companion to wheat and barley.
Oats are mainly consumed in northern European countries since the humid environment that characterizes them favors their growth. In the days of the Greeks and the Romans it was considered as a sick form of wheat. And throughout history and whenever this cereal has been described, truth be told, it has not been favored much. The best that could be said about this cereal for a long time was, oats are a "grain that in England is usually fed to horses, but in Scotland it feeds people".
Today oats have another prestige or recognition since they are part of a multitude of "healthy" diets and are present as the main ingredient in mueslis, breakfast cereals, granola, etc.
If you look for oatmeal recipes online you can see how many recipes come out for people who practice bodybuilding or bodybuilding. This is because oatmeal is a cereal that contains 2 to 5 times more fat than wheat and at the same time contains an enzyme that digests fats. So if this enzyme digests fats, and the oats have a lot of fat, the storage time becomes very short and then it needs secondary treatments to inactivate the enzyme.
Another negative quality of oatmeal is that it is not useful for making fluffy and easily digestible breads, which is why it has been a bit relegated to the background.
But we found positive characteristics of oats, not everything was going to be negative. It has indigestible carbohydrates, called beta-glucans, which help fight "bad" cholesterol in the blood. And if we talk about how important it is not to age, oats have phenolic components that have antioxidant action.