History of Oats
Oats are high in unsaturated fats, yet curiously enough have little storage requirements because the grain has a rare natural antioxidant that actually delays rancidity.
Before the discovery of chemical preservatives, commercial bakers often added a pinch of ground oats to breads and cakes to stave off early staleness. So it is not surprising that a package of oats should have a life expectancy of up to a year on a pantry shelf in an air-tight container, and longer still if the temperature is moderately cool.
As well, to enable the oats to retain all of their elements without spoiling quickly, the kernels or groats are heat-treated to kill the enzyme lipases, which cause the breakdown of fats. This heating enables oats and oatmeal to be stored at room temperature and also gives the oats a delicious lightly toasted flavor.
In preparation for flaking, the outer shell is removed from the oat kernel and then steamed and rolled flat. The steaming process also enhances the digestibility of oats and does not destroy the enzymes or any vitamins.