Oats (Avena sativa) are a cereal grain that thrives in cool, wet conditions where wheat and barley struggle. The grain has a mild, slightly nutty flavour and a distinctive chewy texture. Unlike most cereals, oats retain their bran and germ even after processing, which is why rolled oats and steel-cut oats are considered whole grains.
Oats have been cultivated in Europe for over two thousand years, originally as a secondary crop that grew as a weed among wheat and barley. They became a staple food in Scotland, Ireland, and Scandinavia — regions where the climate suits them well. Porridge, oatcakes, muesli, and granola are traditional oat foods.
In Australia, oats are a significant crop grown mainly in the southern grain belt. In recent years, oat milk has become one of the most popular plant-based milk alternatives, driving new demand for the grain. Oat bran — the outer layer of the grain — is also sold separately.
How it's produced
Oats are sown in autumn or early spring and harvested in late spring or summer, depending on the climate. They grow best in cool, moist conditions with moderate rainfall. The crop is relatively hardy and is often used in crop rotations to break disease cycles in wheat and barley.
After harvest, the oat grains (called groats) are cleaned, dehulled, and heat-treated to prevent the natural oils from going rancid. They are then processed in various ways: rolled flat for rolled oats, cut into pieces for steel-cut oats, or ground into flour. Oat bran is separated during milling. In Australia, oats are grown commercially across Victoria, South Australia, Western Australia, and New South Wales.
What it costs the planet (per kilo)
* Based on what it takes to produce, from farm to factory gate.
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