Oats are the edible starchy grain derived from plants of the genus Avena, particularly Avena sativa, used as a cereal food for humans and livestock. A rich source of vitamin B1, they are also rich in protein and higher in fat than most cereals, with soluble beta-glucan fibre that underpins approved heart-health claims. They are processed into oatmeal, rolled oats, oat flour, and bran for breakfast cereals, bakery, and beverages including oat milk. Agronomic and storage management focuses on preventing mycotoxin contamination, controlling moisture to avoid rancidity, and segregating gluten-free oats for coeliac consumers.