Stabilised Vs Unstabilised Oats

Stabilised Oats

Stabilised oats and unstabilised oats differ primarily in their processing and shelf-life characteristics. Stabilised oats are heat-treated to deactivate enzymes that cause rancidity, extending their shelf life. This treatment involves steaming the oats, which preserves their nutritional value while making them less likely to spoil. As a result, stabilised oats are ideal for long-term storage and are commonly found in commercial oatmeal and other oat-based products.

Unstabilised Oats

Unstabilised oats have not undergone heat treatment, meaning their natural enzymes remain active. While they retain a slightly fresher and more robust flavour, they have a shorter shelf life and are more prone to becoming rancid. Unstabilised oats are often preferred by those who seek minimal processing in their food or who plan to use the oats quickly after purchase. These oats are typically favoured by health-conscious consumers and those who enjoy a more natural, whole-food approach to their diet.