Gluten is a protein found in most grains, especially wheat, rye, and barley. It is the ingredient that makes products made from these grains hold together. Although all oats is technically gluten-free, there are still amounts that come from contamination with other grains that have gluten in them, which can be dangerous for the gluten intolerant person, or one with celiac disease. Gluten-free oats is oats that are not grown or processed by those who also produce products containing gluten, thus ensuring that there is no cross-contamination.

Nutritionally, oats contain important vitamins, minerals and antioxidant plant compounds, such as high levels of Manganese, Phosphorus, Magnesium, Copper, Iron, Zinc and a number of vitamins including Folate, Vitamin B1 (thiamin), Vitamin B5, vitamin B6 (pyridoxine) and vitamin B3 (niacin). They are high in antioxidants and beneficial plant compounds called polyphenols, including avenanthramides, which are oats-specific and are thought to lower blood pressure levels by increasing the production of nitric oxide thus dilating blood vessels. They are also anti-inflammatory. The beta-glucan soft fibre content of oats is known to reduce bad cholesterol as well as act as a pre-biotic to support healthy gut flora.