How Oatmeal Became a Staple in American Diets: History and Health Benefit
Oatmeal, a simple yet nutritious dish, has evolved into a staple in American diets over the years, becoming synonymous with breakfast in many households.
Its history dates back to ancient times, with oats being cultivated as far back as 2000 B.C. in regions like Greece and Rome.
Initially, oats were primarily used as animal feed, but by the mid-1800s, innovative cooks and food manufacturers began recognizing the value of oats as a food source for humans.
Cooking oatmeal on too high a heat is another pitfall to avoid. High heat may cause the oatmeal to cook unevenly, with parts of it sticking to the bottom of the pot or becoming scorched.
In 1850, Dr. John Harvey Kellogg, a well-known health advocate and nutritionist, played a pivotal role in popularizing oatmeal by promoting it as a health food in his sanatorium.
Kellogg’s advocacy helped elevate oatmeal's reputation as a wholesome, easy-to-digest meal that promoted digestive health.
Around the same time, the Quaker Oats Company was founded in 1901, and its mass production of oatmeal further solidified the grain’s place in American kitchens.
The company’s success was largely due to its focus on convenience, as pre-packaged oatmeal became a quick and easy breakfast option for busy families.