English and Hungarian oats can differ mainly in color, but also in taste. In the northern countries, a lighter variety of oats grows, while in Hungary and the region, a darker variety of oats that prefers the nutrient content of the soil produces darker grains and flour with a brownish, golden shade. Its taste is influenced by the weather, mainly the number of sunny hours. Compared to England, we have a higher number of these hours, so the taste of oats is more intense, more oat-like. English, Irish, and Finnish oats are almost neutral in taste and whitish in color. In Spain, for example, the oat grains are almost black and their taste is stronger compared to their northern counterparts.
Oats are a gluten-free cereal rich in dietary fibers and can be a worthy part of a balanced and varied diet. It can be used to make the popular breakfast porridge, but also serves as an ingredient for muesli, cookies, and cakes. Additionally, it can be used in savory dishes, breaded meats, pancakes, and stuffed foods.