Oats are mainly found as oat flakes (instant), also in the baby and infant nourishment as well as for the sick.
The flakes with seed are eaten in granolas, the delicate flakes in porridge or granolas.
Cream flakes are used to bind both sauces and soups or hamburgers and kale stew.
Very popular are oatmeal cookies and the oats green tea (metabolism stimulator).
Because oats are very low on gluten, it is not used to bake bread.
However, in case of gluten allergy type III, oats should be avoided!
As alternatives, other grain sorts are offered.
