Oats Bold Calmness

The mighty oat! For most of us, it was the childhood hero of our breakfast tables—from hearty oatmeal to comforting porridge, from oat cookies to muesli. I remember how oats filled us up and helped us start our day with a sense of warmth and nourishment. Oatmeal, derived from the matured seed of the oat plant, transforms into a deliciously demulcent porridge when cooked. It is rich in starchy complex carbohydrates that absorb liquid slowly, acting as a sustained energy source because its digestion is slower than that of simple sugars. Oatmeal, packed with fiber, protein, heart-healthy antioxidants, and essential minerals like magnesium and potassium, stands out as an excellent breakfast option that not only fuels the body but also comforts the soul.

There is something almost magical about oats; they have a way of grounding us, making us feel full and content. I recall the days when many of us even tried our hand at sowing oats, a ritual of sorts, to settle down and create a small haven, a practice that might seem strange now. My culinary journey has been like chapters in the book of life, each era marked by different food preferences—from Dagwood sandwiches and barbecue chicken in my early post-college years to homemade pizza in later years. Then came maternity leave, when oatmeal reigned supreme as an easy, nourishing meal that worked perfectly for a new mom balancing a baby on her hip. Now, in the midst of exploring gourmet garden foods, herbs, ferments, and even sourdough bread, I find myself returning to oats not only as a food but as a medicine.

Oats, the grains of the grass Avena sativa, have been my constant companion through these changing times. Their versatility, simplicity, and affordability make them one of the most straightforward ways to incorporate whole grains into my diet. As Harold McGee explains in “On Food and Cooking,” oats are unique in that they retain their outer bran, their carbohydrate-rich endosperm, and their germ—offering a nutritional trifecta that is hard to beat. The nutritional prowess of oats relies heavily on their fiber, protein, and beta-glucans—indigestible carbohydrates that absorb and hold water. This quality lends oatmeal its smooth, thick consistency and plays a role in reducing cholesterol levels.

It is said that oats were cultivated in the Near East and domesticated during the Bronze Age. Although they gained prominence in Northern Europe, it wasn’t until the 17th century that they found their way to America. Even as late as the 18th century, oats were not highly valued for human consumption in England; Samuel Johnson once humorously remarked that they were more suited for horses than for people. Initially regarded as a humble grain and often considered the meal of the less privileged, oats have an intriguing history that unfolds across diverse cultures and centuries. Originating in the Fertile Crescent around 3,000 BCE, oats were primarily grown for their hardiness and suitability as animal feed—especially for horses—while grains like wheat and barley were held in higher social esteem during the Middle Ages.

The story of oats took an interesting turn as people began to recognize their remarkable nutritional value. In Northern Europe—in Scotland and Scandinavia in particular—oats became a staple for the common folk. Porridge, once deemed as mere animal feed, evolved into sustenance for those with limited means. It was initially frowned upon by the wealthy, yet by the 19th century a dramatic shift in perception had occurred. Oats caught the attention of the wealthy and privileged, and their nourishing properties turned oatmeal into a popular breakfast option, especially with the invention of rolled oats.

In the United States, the 1850s marked a turning point for oats, thanks to German immigrant Ferdinand Schumacher’s innovative method of rolling them with heavy steel pins in Akron, Ohio. The Civil War years helped solidify oats’ popularity, eventually leading to the formation of the American Cereal Company in 1891 with the iconic Quaker mascot representing a brand that today is synonymous with wholesome oatmeal. Yet, oats are so much more than the humble morning porridge—they have fueled civilizations, been subjects of folklore, and even replaced milk in modern times. In contemporary kitchens, despite the convenience of microwave porridge, oats continue to offer myriad culinary possibilities.

My personal relationship with oats is a blend of love and frustration. I love oats—I love their taste and the way they provide comfort and nourishment. However, over the years I discovered that certain processed or cooked forms of oats don’t agree with me. They cause terrible heartburn. For years I wondered if I was gluten sensitive, yet no other grain triggered this reaction. Oats contain a protein called avenins, similar to gluten found in wheat, barley, and rye, but I did not experience heartburn from those other grains. I even discovered that sprouted grains (oat seeds) did not cause any adverse reaction. In the end, I believe I was reacting not to the oats themselves, but to the presence of glyphosate—a nasty herbicide deployed in the cultivation of oats. Glyphosate is often used as a pre-harvest desiccant, meaning crops are sprayed before harvesting to ensure a prolonged preservation of the grain. Unfortunately, this practice leaves a chemical imprint on the oats, triggering a cascade of changes in the molecular structure of gluten proteins. Although this alteration facilitates longer shelf life, it also disrupts the delicate equilibrium of amino acids, resulting in an altered and less benign gluten composition that might be responsible for the gastrointestinal discomfort I experienced. I learned that most people are not truly gluten sensitive; they are reacting to the chemical residues left behind by modern agricultural practices.

After an illness, I discovered a comforting blend that revived my spirits: an amalgamation of oat milk, turmeric, and warming spices. This drink, with its anti-inflammatory attributes and digestive support, became a comforting ally during my recovery, a concoction that helped soothe the body and ease the inflammation that often accompanies convalescence. It’s a reminder that food can serve as both nourishment and medicine. I have also experienced another intimate, almost transformative moment with oats during a challenging period in my pregnancy. I developed a stubborn pregnancy rash—a condition affecting roughly five percent of pregnant women—that left my skin raw, red, intensely itchy, and blistered. The incessant itching robbed me of sleep and made daily life an ordeal. In those desperate hours, I turned to oatmeal baths. My oatmeal baths, enriched by the natural antioxidants and anti-inflammatory oat phenols, worked like magic. They moisturized my skin and boosted its water-holding capacity, easing the irritations and providing much-needed relief. After my daughter’s birth, I found that those same baths proved beneficial for her delicate skin, soothing diaper rash and even rashes from allergic reactions, poison ivy, or sunburn. In these moments, oats transcended their role as a breakfast food, becoming a gentle, healing presence that mended both skin and spirit.

Oats, however, are not confined solely to the warm bowl of oatmeal or soothing baths. They have long been a versatile ingredient in the kitchen, celebrated for their culinary possibilities. There is a certain nostalgia in the very act of preparing oats—whether it’s the simple joy of stirring a pot of porridge on a chilly morning or the creative art of baking oat cookies and muesli. They have a magical way of grounding us, filling us up, and setting a positive tone for the day. I recall those days when I used to experiment with different varieties of oats—from oat groats, which are the entire kernel with the inedible husk removed and remain chewy even after soaking and cooking, to oat flour that introduces a nutty taste and tenderness in baked goods. Steel-cut oats produce a porridge with an earthy, wholesome taste and a pleasantly chewy texture, while old-fashioned rolled oats, steamed and rolled, have proven to be one of the most versatile and easy-to-cook varieties. Quick-cooking oats offer convenience without sacrificing flavor, and even instant oats, though best suited for porridge given their soft texture post-cooking, underscore the many ways this humble grain can be enjoyed.

The evolution of oats from a food associated with the less affluent to one embraced by every stratum of society is a story as fascinating as it is inspiring. For centuries, oats were seen merely as animal fodder; yet over time, communities across Northern Europe, particularly in Scotland and Scandinavia, adopted oats as a staple food. Porridge, once denounced by the wealthy, became a symbol of modest sustenance that provided warmth and energy during harsh winters. The 19th-century transformation in public perception, especially in the United States, brought oats into the limelight. With innovations like the rolling of oats by Ferdinand Schumacher and the subsequent rise of the Quaker Oats Company in 1850, oats became synonymous with a healthy, wholesome breakfast. This journey from pasture to pantry is a testament to the transformative power of time, technology, and changing tastes.

Today, oats are celebrated not just for their nutritional benefits, but also for their medicinal properties. They are a true nutritional powerhouse and a source of nourishment for both body and spirit. The soluble fiber beta-glucan in oats is a standout component that actively lowers LDL cholesterol, thereby promoting heart health and shielding us from cardiovascular diseases. This same soluble fiber also plays a crucial role in regulating blood sugar levels by slowing the absorption of sugar into the bloodstream—a particularly important benefit for those managing diabetes. Beyond beta-glucan, oats are rich in essential B vitamins, which are vital for energy production, cellular growth, and the proper functioning of the nervous system. Oats also provide important minerals like iron, magnesium, and zinc, which are crucial for oxygen transport, muscle function, and immune support. With every bite of oats, a subtle but profound nutritional richness is delivered, quietly enhancing our overall well-being.

Oats also possess a range of medicinal properties, especially in the realm of calming and relaxation. They are a good source of avenin, a protein that shares similarities with gluten yet has unique anti-inflammatory and sedative effects. Oats play an influential role in mood regulation and may promote sleep due to their tryptophan content—an essential amino acid crucial for serotonin synthesis. Tryptophan, once ingested, crosses the blood-brain barrier where it kicks off a chain reaction to produce serotonin, a neurotransmitter that not only uplifts mood but also helps alleviate symptoms of depression and anxiety. Serotonin further serves as a precursor to melatonin, the “sleep hormone” that regulates our sleep-wake cycle. This cascade can promote a stable mood and enhance sleep quality when oats are integrated into a balanced diet. I have come to treasure this natural connection between oats and emotional well-being, as a warm bowl of oatmeal or a soothing oat-based tea can often pave the way for a more balanced state of mind and body.

The soothing properties of oats extend even to our skin. Thanks to their naturally occurring mucilage—the soluble fiber that forms a gentle, gel-like substance when mixed with water—oats can provide throat relief as well as help alleviate irritation when applied topically. I have experienced the healing power of oatmeal baths firsthand, which have provided respite from the harsh conditions of eczema, dermatitis, and even the stinging aftermath of sunburns. This ability to soothe and comfort is a multifaceted gift from the humble oat, one that extends across diverse applications, from nourishing breakfasts to topical remedies for sensitive skin.

One of the more intriguing aspects of oats is the presence of avenanthramides, a unique class of polyphenolic compounds found exclusively in oats. These compounds may not only contribute to the gentle, appealing flavor and mild sweetness of oats but also play a significant role in their anti-inflammatory, antioxidant, and even possible nervine properties. It is fascinating to think that the genus name Avena might be linked to these special compounds that help nurture our nerves and promote a sense of calm. The science behind avenanthramides reveals that they interact with biological pathways in ways that align with the soothing and calming reputation of oats—a quality that has undoubtedly earned the oat its enduring place in my heart and on my plate.

Despite all these benefits, I must confess that my relationship with oats has not been without its challenges. While I adore the taste of oats and revere them as a comfort food and nutritional powerhouse, I have had difficulties with processed or cooked oats that cause me terrible heartburn. For many years, I wondered if I was truly gluten sensitive, but no other grain ever triggered such a reaction. It turns out that oats contain a type of protein called avenins, which are similar to the gluten found in wheat, barley, and rye, yet I do not experience heartburn from those grains. I later discovered that I did not get this adverse reaction from sprouted grains (oat seeds), which led me to suspect that my discomfort was due to glyphosate. Glyphosate, a nasty herbicide employed as a pre-harvest desiccant, is sprayed on crops to protect the harvest, leaving a chemical imprint on the grains. This chemical metamorphosis alters the delicate equilibrium of amino acids in gluten proteins, which can lead to gastrointestinal discomfort in sensitive individuals like myself. It is not that I am truly gluten intolerant; rather, I find myself reacting to the chemical residue that modern agricultural practices leave behind.

After an illness, I discovered further healing properties of oats in a comforting drink that combined oat milk, turmeric, and warming spices. This amalgamation, with its anti-inflammatory attributes and digestive support, became a reliable ally during my convalescence. It was a soothing, restorative beverage that not only aided my recovery but also reminded me of the dual nature of oats as both food and medicine. During the final stretch of my pregnancy, I experienced the torment of a persistent pregnancy rash—raw, red, and blistered patches that robbed me of sleep and left me feeling constantly exhausted. My only solace was found in the magic of oatmeal and chamomile baths, which worked in concert to moisturize my skin, boost its water-holding capacity, and relieve the relentless itching. These baths provided not only physical relief but also a deep sense of comfort in a time when I felt utterly overwhelmed by discomfort.

Beyond the healing power of oatmeal in baths, oats also offer an incredible range of culinary versatility. Whether in the form of creamy porridge that gently warms the soul on a chilly morning or baked into soft, chewy cookies that taste of nostalgia, oats are an essential part of my culinary repertoire. In every era of my life—from the carefree days of college to the demanding times of motherhood—I have found that oats are a constant, reliable source of nourishment. Their universal appeal is a testament to their adaptability, whether included in simple grain bowls, elaborate stews, fresh salads, or even as a key ingredient in innovative fermentations and sourdough breads.

Today, I see oats not only as a beloved food but also as a potent symbol of nourishment, resilience, and continuity. They have grown from their humble beginnings as a staple of the less affluent to becoming a celebrated superfood that graces the plates of both the health-conscious and those seeking a touch of comforting tradition. Oats are celebrated for their high fiber content, abundant vitamins, and essential minerals, and for the myriad ways in which they can be prepared. Breaking down oats by type reveals a cornucopia of culinary avenues: oat groats, which remain chewy even after soaking; oat flour, which imparts a nutty flavor to baked goods; steel-cut oats, which provide a hearty, earthy porridge with a delightful chew; old-fashioned rolled oats, which are versatile for cookies, granola, or simply a classic bowl of oatmeal; quick-cooking oats that offer convenience; and instant oats, best suited for porridge with their soft texture. Each form has its own charm and application, allowing this mighty grain to be tailored to every taste and cooking style.

Yet, amid all of these wonders, I cannot overlook the profound role oats have played in nurturing me during those vulnerable periods of my life. They have been a source of strength during moments of recovery, a gentle balm for my irritated skin, and a reminder that sometimes the simplest food can carry the most powerful healing properties. Oats are not just a food—they are a medium of nourishment that supports the body, soothes the mind, and connects us to traditions that stretch back through the centuries.

The history of oats is as rich as their nutritional content. Cultivated as early as 3,000 BCE in the Near East, oats were originally valued for their hardiness and their role as animal feed, especially for horses. For centuries, they were seen as the food of the less privileged, a humble grain that sustained the common folk in colder climates of Northern Europe. In Scotland and Scandinavia, porridge made from oats became a staple in households, a warm sustenance that provided energy against the biting cold. Over time, however, perception shifted. In the 19th century, oats caught the eye of the wealthy, who discovered their astounding nourishing properties, and by then, rolled oats and innovative processing methods had transformed oatmeal into a popular breakfast staple. The influence of brands such as Quaker Oats, founded in the United States in 1850, further solidified the role of oats as an icon of wholesome nourishment.

Modern science has validated many of these traditional beliefs about oats. The beta-glucan in oats, a soluble fiber, has been scientifically proven to lower LDL cholesterol levels and regulate blood sugar, supporting heart health and offering significant benefits for people with diabetes. Beyond its metabolic advantages, oats act as a prebiotic, fostering the growth of beneficial gut bacteria like Bifidobacteria and Lactobacilli. As the complex carbohydrates in oats undergo fermentation by the gut microbiome, they produce short-chain fatty acids such as butyrate, which possess anti-inflammatory properties and help maintain immune homeostasis. This intricate interplay between oats and our gut microbiota is a beautiful example of how our diet not only nourishes our bodies but also supports the microscopic communities within us that are essential for overall health.

Oats also play a role in mood regulation and sleep through their tryptophan content, which paves the way for serotonin synthesis. Serotonin, the “feel-good” neurotransmitter, is crucial for stabilizing mood and fostering a sense of well-being, and it also serves as a precursor to melatonin, the sleep hormone. This biochemical cascade highlights the multifaceted benefits of oats, influencing not only physical but also emotional and mental health. The presence of avenanthramides—unique polyphenolic compounds found exclusively in oats—further adds to their anti-inflammatory, antioxidant, and soothing properties. These compounds might very well be the reason why oats have such a calming effect on both the body and the nerves—a quality that is cherished by many who turn to oats during stressful times or periods of recovery.

It is remarkable to consider that even the structure of the oat plant itself, with its tall, slender stems and pendulous seed heads resembling loose strands of pearls, speaks to the inherent beauty of simplicity and resilience. Oats grow as tall grasses with rough-edged, narrow leaves, and their inedible husks protect the nutrient-rich grain inside. This elegant design not only serves a functional purpose in nature but also metaphorically embodies the strength and fortitude that oats impart to those who consume them.

Modern agricultural practices have, however, introduced complexities into our relationship with oats. The use of glyphosate as a pre-harvest desiccant, intended to protect the crop and extend shelf life, leaves behind a chemical residue that alters the molecular structure of gluten proteins. For someone like me, who has experienced heartburn from processed or conventionally produced oats, this has been particularly problematic. The discomfort is not due to a true gluten intolerance but rather a reaction to the chemical intervention in the cultivation process. This realization has only deepened my appreciation for sprouted oats and organic sources that promise a purer, more natural product free of such residues.

In addition to being a dietary staple, oats have found their way into supportive herbal remedies, particularly in the form of oat baths that soothe irritated skin. The mucilage formed by the soluble fiber beta-glucan creates a gentle, protective gel that can relieve throat discomfort as well as calm inflamed or itchy skin. I have come to rely on oatmeal and chamomile baths as a natural alternative to corticosteroid creams, especially when dealing with chronic skin conditions like eczema, dermatitis, or the unpredictable rashes of pregnancy. These nurturing baths not only cleanse and moisturize the skin but also serve as a meditative ritual—a moment of respite that allows me to reconnect with the simple pleasures of self-care.

There is yet another dimension to oats that is sometimes overlooked: their immature stage known as “milky oats.” At this stage, the oat seed produces a milky latex, a concentrated burst of nutrients particularly beneficial for nerve health, especially in the gut. While oat straw—the dried stems and leaves—provides vitamins and minerals, it lacks the nerve-supporting elements found in the immature seed’s latex. Milky oats, therefore, are prized in herbal medicine as a nervine tonic trophorestorative—a substance that nourishes frayed and overtaxed nerves, restoring them to health. I have experimented with tincturing fresh milky oats and also enjoy a decoction made from dried milky oat tops. A simple decoction, prepared by simmering milky oat tops in filtered water with optional additions like nettles, ginger root, cinnamon bark, or a strip of orange peel, produces a tea that not only delights the senses with its light, grassy color and subtle sweetness but also supports the nervous system, heart, gut, and adrenals during stressful times.

The story of oats, therefore, is not solely about nourishment for the body, but also about healing and restoration for the mind and spirit. They embody a gentle resistance against the turmoil of modern life, offering grounding energy and a calming influence that extends from the first morning bite to the final peaceful sip of oat-based tea at night. Their mild, nutty flavor is a constant reminder that sometimes the simplest food can hold within it layers of depth and meaning. It is this blend of nutrition, cultural heritage, and therapeutic potential that makes oats an enduring symbol of sustenance and well-being.

As I reflect on the role oats have played in my life—from being the steadfast fuel of childhood mornings to becoming a source of both culinary inspiration and healing remedy—I am filled with gratitude. The humble oat has not only nourished me physically but has also provided comfort during moments of vulnerability. It has supported me through illnesses and convalescence and offered solace in times of persistent discomfort. Oats have always been there, silently bestowing their benefits, often without any fanfare, simply by being the reliable, nutritious food that they are.

Now, as I continue my journey with gourmet garden foods, herbs, ferments, and sourdough bread, I find myself returning time and again to the mighty oat—not just as a food, but as a medicine. Whether it is the hearty bowl of oatmeal that starts my day with energy and focus, the ointments and baths that soothe and heal, or the innovative pantry creations that celebrate its versatile flavor, oats remain an integral part of my life and my kitchen.

In honor of the timeless appeal and multifaceted benefits of oats, I want to share one special recipe that encapsulates their spirit and versatility. These Fermented Oat & Nut Energy Bites are a delightful treat that bring together the nourishing qualities of oats with the natural sweetness of honey, the richness of almond butter, and the burst of flavor from dried fruits. To make them, start by placing 1 cup of rolled oats and 1/2 cup of mixed nuts in a blender or food processor. Pulse until you achieve a coarse, crumbly mixture. Then add 1/4 cup of honey, 1/4 cup of almond butter, 1/4 cup of dried fruits (such as raisins, cranberries, or chopped apricots), 1/2 teaspoon of vanilla extract, and a pinch of salt. Blend the mixture until it forms a sticky dough that holds together when pressed. Once you have the dough, scoop out small portions and roll them into bite-sized balls. Arrange these energy bites on a tray and allow them to ferment at room temperature for 12 to 24 hours. This fermentation process deepens the flavor and enhances the nutritional profile, giving the energy bites an earthy tang. After fermenting, store the energy bites in an airtight container in the refrigerator. These bites make an excellent snack that is both energizing and comforting—a little taste of the nourishing magic of oats that you can enjoy any time of the day.

In every form they take, oats are a reminder of how something as simple as a grain can hold a world of nourishment, healing, and history. They ground us in the present while carrying the wisdom of millennia, bridging the gap between ancient agricultural traditions and modern nutritional science. For me, oats are not merely a breakfast food or an ingredient; they are a testament to the enduring power of simple, wholesome food that enriches our lives in countless ways. Whether you recreate a warm bowl of comforting porridge on a cool morning or enjoy these fermented energy bites as a midday boost, may you find in the mighty oat both a source of sustenance and a gentle inspiration for a life well-lived.