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Superfood of the Week: Health Benefits of Oats

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Oatmeal with blueberries.

They say that breakfast is the most important meal of the day, so if you’re eating it (as you should), make it full of health and nutrition! My go-to way of incorporating a deliciously healthy breakfast into my day is to include oats. Either as oatmeal, blended in a smoothie, or used in a granola bar or cookie, this superfood provides tons of health and satisfaction.

Health Benefits of Oats

Oats are known to be one of the healthiest foods due to their many benefits. Oats are full of fiber, which aid in satiety and fullness. The soluble fiber in oats has been shown to help lower cholesterol levels, which in turn reduces the risk of heart attacks and other heart disease. Oats are a whole grain, and due to their high fiber and protein content, they are a low glycemic food, which is perfect for diabetics.

Using and Eating Oats

Don’t want to mess with steel cut oats? Me neither! The only difference between steel cut anuick cooking oats is how thinly they are sliced. Quick cooking are the thinnest, so they absorb water quickly and can be ready in seconds in the microwave. The thicker the cut, the longer it takes for water to fully absorb.

Oats can be used in many ways to create an all-star breakfast. My favorite way of eating oats is as delicious oatmeal. I like to top my oatmeal with cinnamon, flax, dried fruit, and nuts (for extra protein!). The great thing about oatmeal is its versatility. Try different combinations of flavors for a different taste every time. If oatmeal is not your thing, try these other creative ways of adding oats to your favorite foods:

Try out a delicious bowl of oatmeal or experiment with oats in your favorite dishes. With the versatility and health benefits of this superfood, oats should be a staple in the entire family’s diet! 

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Tags: Healthy Eating , Superfood of the Week , Whole Grains

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About the Author


MS, RD, CSSD, LD/N

Tara Gidus is a nationally recognized expert and spokesperson on nutrition and fitness.

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