Researchers Receive $5.6M Grant to Expand Oats Beyond Breakfast

Researchers at The University of Queensland's Food and Beverage Accelerator are developing innovative oat-based products beyond traditional breakfast porridge, aiming to create nutritious, plant-based foods like oat rice, noodles, and pasta. This $5.6 million project focuses on improving taste, texture, nutritional integrity, and shelf life to position oats as a versatile, high-protein, high-fiber staple that could replace traditional carbohydrates such as wheat and rice. Meanwhile, plant-based creators like Shakayla Felice promote easy, nutrient-rich breakfast recipes using whole-food ingredients, such as chickpea pancakes and mango chia pudding, emphasizing meal prep for busy lifestyles. Simple oat-based breakfast options like apple cinnamon oat flapjacks and customizable overnight oats jars offer quick, healthy meals that provide energy and essential nutrients for the start of the day.