Ground oats

Ground oats are an ingredient obtained by grinding oat flakes until achieving a texture similar to flour, though coarser and with a higher fiber content. It is highly valued in cooking for its versatility and nutritional value, ideal for preparing everything from breads, cookies, and pancakes, to smoothies and soups.

Native to temperate regions, oats have been primarily cultivated in Europe and North America, but their use has spread widely throughout Latin America and other parts of the world. Grinding the oats allows for better utilization of their mild and slightly sweet flavor, in addition to facilitating digestion.

Regarding its properties, ground oats are an excellent source of soluble fiber, especially beta-glucans, which help reduce cholesterol and improve cardiovascular health. They also provide good-quality proteins, B vitamins, minerals such as iron, magnesium, and zinc, and natural antioxidants.

In the Latin American culinary context, ground oats have several synonyms, though they may vary by country. Some common names are: oat flour, powdered oats, or simply ground oats. In some places, it is also known as finely ground oats.

Incorporating ground oats into recipes provides a smooth texture and a delicate flavor, in addition to significant nutritional value, making it an ideal ingredient for both sweet and savory preparations.