The use of oats in human food originated in Anglo-Saxon countries and in Northern Europe (Scotland, Germany, Ireland, Scandinavia). Oatmeal was a common food and was eaten in the form of oatmeal or porridge.
More recently, oat derivatives such as oat milk (recommended for dairy intolerance or vegetarian diets), and oat bran (known for its benefits in weight loss or gluten-free diets), have surfaced.
Oat bran is rich in nutrients and contains :
The consumption of oat bran is recommended as part of a weight loss diet:
As the only food that contains so much fibre that can absorb up to 30 times its volume of liquid, oat bran provides a quick feeling of fullness, which can be valuable when trying to lose weight.
The numerous fibres mix with the food, capturing its fats and sugars. These fibres cannot be assimilated by the body and are directly eliminated, thus reducing the number of calories ingested during the meal.
Oat bran contains magnesium, which helps to combat the fatigue inherent in a slimming diet.
The health benefits of oat bran :
For all these health benefits, the consumption of oat bran is particularly recommended for seniors.
How to use oat bran?
In just a few years, oat bran has therefore become a superfood that can easily be included in a daily diet.
You can sprinkle oat bran on salads, raw vegetables, vegetable gratins, soups, or mix it with dairy products (yoghurt, cottage cheese, etc.)
Oat bran can be incorporated into preparations that are to be cooked, as its properties remain unchanged during cooking. For example, oat bran is commonly found in recipes for pancakes, bread or pizza dough, or cakes. Oat bran is present in the three classic recipes of Sigdal Norwegian crackers: pumpkin seeds, herbs and sea salt, rye and spelt bran.