Oats were effectively promoted to the public as a healthy foodstuff at the turn of the century when several mills joined together as The Quaker Oats Company. Production of oats has declined since the 1950's, although interest in the cholesterol lowering properties of oat bran in the late 1980's increased oat consumption in the United States. Oats are consumed mainly as a breakfast food, snack product, or bran form in this country. Before oats are milled, the hulls are removed, leaving the oat groat. Groats are milled into steel-cut oat, rolled flakes, quick and instant flakes, oat flour, and oat bran.
Instant oatmeal make up over one-half of the hot cereal market and continues to increase.
Oats are also used in breads, muffins, and cookie mixes. Oat products offer moisture retention properties, which keep baked goods fresh longer. Oat flour is used in baby cereals and rolled oats are a major ingredient in granola cereals and bars. With increased interest in health and nutrition, oats will continue to find new used in food products. Oats and Dietary Guidance Complex carbohydrates should supply the majority of our calories according to all current dietary guidance.