The Washington Post food columnist, Tamar Haspel, argues that oats are the best superfood on the planet and Lydia Ramsey ranks it as the healthiest grain that packs “the most nutrients per calorie of any of the grains”. Harvard’s School of Public Health also recommends oats.
The primary type of soluble fiber in oats is beta-glucan, which has been researched to help slow digestion, increase satiety, and suppress appetite. Beta-glucan can bind with cholesterol-rich bile acids in the intestine and transport them through the digestive tract and eventually out of the body. Whole oats also contain plant chemicals called phenolic compounds and phytoestrogens that act as antioxidants to reduce the damaging effects of chronic inflammation that is associated with various diseases like cardiovascular disease and diabetes…
Beta-glucan fiber may help to prevent sharp rises in blood sugar and insulin levels after eating a meal, and may benefit gut health as the fiber is broken down and fermented by intestinal bacteria.
I wouldn’t call it a superfood, but I whole heartedly agree that everyone should eat oats for breakfast every day. I’m a bit of an oatmeal fanatic. It has been my main staple for breakfast ever since I spent a semester in London in 1989. That is where I discovered muesli. Muesli is like an uncooked granola. It is rolled oats (I much prefer quick oats), nuts, seeds, some cereal flakes, and dried fruit. My favorite brand in Europe even had some powdered milk already mixed in. Pretty much anywhere I went in Europe, I could go into any convenience store or grocery and buy a box of muesli for a nutritious meal that was light weight, non perishable, easy to pack in a bag, and cheaper than eating fast food. I generally tried to eat it with milk (powdered was the most convenient for travel), but I just ate it with water when I couldn’t get milk easily and although I like it a lot better with milk, and it is nutritionally much more complete with milk, it isn’t too bad without it.
Ever since then, my staple breakfast has been plain, raw rolled oats mixed with fruit, milk, nuts, seeds, and a bit of bran flakes or corn flakes for a crunchy texture. A bowl of raw (or toasted) oats and seeds tastes great and keeps you full for a long, long time. Quick oats are easier to chew than the old-fashioned or steel-cut oats, but I like to soak my breakfast oats in milk for at least 15 minutes while I shower to make it easier to chew. I’ve experimented with soaking steel-cut oats overnight to make it chewable, and it becomes edible, but is still too chewy for my tastes. Soaked oats taste better and make their nutrients more bioavailable. Oats contain a substance called phytate that can block absorbtion of some of the minerals in your oats, but soaking your oats can help decrease phytate and make them more digestable. Soaking overnight makes them more digestible, but I think they taste best after about a half hour. And I prefer quick oats which are briefly pre-cooked and then dehydrated so they aren’t truly raw. Heating also destroys phytate.
This is what it looks like when miniature Nordic walkers traverse my breakfast:
My current practice is to soak chia seeds, quick oats, and raisins for about 15 minutes while I’m getting ready in the morning. Then I lightly grind sunflower seeds, flax seeds, and pumpkin seeds in a dedicated coffee grinder that only grinds seeds. I grind them fresh every morning because seeds go stale quickly after they are ground up whereas whole seeds are designed by nature to last. I prefer to only partially grind the seeds because I prefer a bit of a chewy texture rather than a powder. I don’t soak ground flax seeds because they can get gummy. Fruit can be added at any time. This is about what my current breakfast would look like if I didn’t grind up my seeds before pouring them on top of my oats:
The main reason I like raw oats is that they keep me full a long time. They don’t digest nearly as quickly as cooked oats, so I don’t get hungry a few hours later. In fact, I routinely skip lunch after my superbreakfast. Although a 3/4 cup serving of raw oats has more than double the calories of the same size serving of cooked oats, the cooked oats digest more completely and more quickly, so you don’t necessarily actually digest more calories from the raw oats and it takes a lot longer. Similarly, keeping the seeds ground up a bit coarse helps them digest more slowly too.
Unfortunately, this superfood is increasingly being contaminated by Roundup because of changing agricultural processes, so it is probably worth paying a few cents more to get organic oats. Most Roundup is sprayed on genetically modified crops, but that isn’t the problem with oats because with GMO crops, the Roundup is sprayed when the crop is young and it fairly rapidly biodegrades so that by the time the crop is harvested, there is hardly a trace in the food. Unfortunately Roundup is finding a new use and the Environmental Working Group found that most conventionally-grown oats have high levels of Roundup. because of a new trend in agriculture:
Increasingly, glyphosate is also sprayed just before harvest on wheat, barley, oats and beans that are not genetically engineered. Glyphosate kills the crop, drying it out so that it can be harvested sooner than if the plant were allowed to die naturally.
That is the absolute worst time to spray crops. It guarantees that it will persist on the crop after harvest. But even organic raw oats are super cheap and still have one of the highest ratios of nutritional value per dollar that you can get. Plus with a few seeds and a little fruit, it makes a super tasty and convenient meal that is nutritionally dense and nonperishable. To this day, I like to travel with a little bag of my homemade muesli mix (with milk powder pre-mixed in) for a quick meal anywhere, anytime.