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 surrounding region the darker seeds that prefer the soil's nutrient content result in oat grains and flakes with a brownish, golden-brown hue. Its taste is influenced by the weather, mostly by the number of sunny hours. Compared to England, we have a higher number of these hours, resulting in a more intense, oatier flavor. English, Irish, and Finnish oats have a neutral taste and whitish color. In Spain, for example, the oat seeds 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.