Has high nutritional value. Oat flakes contain saturated fatty acids and dietary fiber, vitamins B, E, H, PP, iron, iodine, calcium, magnesium, phosphorus and fluorine. In cooking, oat flakes are used to make porridge. They make breading for cutlets, fish and meat, beer, puddings, add to minced meat for cutlets. You can replace part of the flour with oat flakes when baking pancakes or muffins. Flakes roasted in the oven or microwave are a crunchy addition to vegetables, salads and eggs. And with sugar-caramelized flakes, you can make bars or muesli.