oats:

The common oat (Avena sativa) is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural, unlike other grains). While oats are suitable for human consumption as oatmeal and rolled oats, one of the most common uses is as livestock feed.

Uses

Oats have numerous uses in food; most commonly, they are rolled or crushed intooatmeal, 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 may also be consumed raw, and cookies with raw oats are becoming popular.

Historical attitudes towards oats have varied. Oat bread was first manufactured in Britain, where the first oat bread factory was established in 1899. In Scotland, they were, and still are, held in high esteem, as a mainstay of the national diet.

In Scotland, a dish called cow pat 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.

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 aroller mill, burr mill, or hammer mill.

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.^[5]

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. 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.^[6][7]

Oat extract can also be used to soothe skin conditions. It is the principal ingredient for the Aveeno line of products.^[8]

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.^[9]

Oats

Nutritional value per 100 g (3.5 oz)
Energy	1,628 kJ (389 kcal)
Carbohydrates	66.3 g
- Dietary fibre	10.6 g
Fat	6.9 g
Protein	16.9 g
Thiamine (vit. B1)	0.763 mg (66%)
Riboflavin (vit. B2)	0.139 mg (12%)
Niacin (vit. B3)	0.961 mg (6%)
Pantothenic acid (B5)	1.349 mg (27%)
Folate (vit. B9)	56 μg (14%)
Calcium	54 mg (5%)
Iron	5 mg (38%)
Magnesium	177 mg (50%)
Manganese	4.9 mg (233%)
Phosphorus	523 mg (75%)
Potassium	429 mg (9%)
Zinc	4 mg (42%)
β-glucan (soluble fibre)	4 g