Oats were an increasingly popular food option during the 20th century, and variations of the dish, such as oatmeal, were featured in numerous cultures' cuisines, such as the Irish. Oats were frequently cut and processed into oatmeal, and some popular additions to porridge and oatmeal bowls included berries, cream and honey.
Oats feature numerous health benefits, such as a low fat and high fiber content. Oats promote energy throughout the day because they contain soluble fibers and complex carbohydrates, which settle in the stomach for longer and release their nutrients more slowly into the body, resulting in a fuller feeling and a reduced desire to snack throughout the day.
Many oats are wholegrain foods made with 100 percent grains and fibers. When a food is described as whole grain, it means that it contains every edible part of the grain, including the germ bran and endosperm. Oats are also good for regulating blood sugar and pressure disorders, such as diabetes. Dishes made with oats do not have high GI ratings, which means that they keep energy levels in the body steady and reduce surging blood sugar levels. Oats also provide cholesterol-reducing benefits and help reduce the risk of cardiovascular diseases.