Oats | What's that?

The oat plant (Avena sativa) is part of the grass family. It originated in the Black Sea region, but is now native to both Asia and Europe. Oats are thought to have healing properties, and help keep farmland healthy. Oats were probably cultivated as far back as the Bronze Age. The oldest records of deliberate farming and cultivation were found in Switzerland. Oats were the most important basic form of nutrition for humans until the late Middle Ages. However, they soon lost their significance for human nutrition with the advent of the potato, which was easier to grow.

Fresh oats, rolled oats and oat bran are used for porridge and healthy muesli, in cakes or savoury dishes. Of all the common grains native to Switzerland, oats are probably the most valuable. This little grain has big benefits: with its higher-than-average proportion of protein and many essential amino acids, it boosts our mental and physical fitness.

It’s a classic breakfast energy boost with a stimulating effect, which not only invigorates our minds but also encourages our body to emit the ‘happy hormone’ serotonin. The German equivalent of the phrase ‘full of beans’ is ‘full of oats’ – and for good reason.