The popularity of whole grains is a well-established fact in modern diets. As a result, ingredients that once were viewed as dull or uninspiring now find themselves thrust into prominence on menus and ...

ANCIENT GRAINS are having a resurgence, from amaranth to millet to teff. Unlike some of the newcomers in our grain-conscious culture, oats are readily available in a variety of configurations, from ...

Oatmeal is a near-universally beloved breakfast. While it has historically been enjoyed across Europe, Russia and the U.S., oatmeal is rapidly gaining popularity in developing countries because of its ...

When cooking or baking with oats, it’s important to use the exact type called for in the recipe or your dish most likely will flop. The oats will be over- or undercooked, and the dish will have ...

January is National Oatmeal Month. For those with affinity for Scotland, January is the symbolic month for oatmeal. Oats are relatively rare in the United States, which grows only four percent of the ...

Nutritionally speaking, oats are outstanding. As a whole grain, they offer impressive levels of thiamin (a B vitamin that helps your body produce energy from carbohydrates), iron (an essential mineral ...

Oats may not be the new whole grain on the block, but this pantry staple is super nutritious — and far from one size fits all. Oats are rich in a variety of nutrients and beta-glucan, a type of ...

Savory oats: The recipe for chickpea saute with Qi'a Hot Oats from Nature's Path is an option made with a gluten-free oatmeal blend. Any objections one might have to oats dishes with salt instead of ...

Like a brownie in shape and texture, blondies rely on brown sugar for their distinctive butterscotch flavor. They taste like a chocolate chip cookie without the chocolate chips. After a couple of ...