Your morning bowl of porridge could pack more protein than an egg-based breakfast, and it all comes down to the type of oats you choose, according to Teagasc.

New findings from the NutriOats project, funded by Research Ireland, reveal significant nutritional differences across nearly 100 oat varieties grown in Ireland.

The study published in npj Science of Food (Nature Portfolio), is described as one of the most comprehensive assessments of oat composition to date.

The study highlights how varietal choice at farm level can directly influence the nutritional value of everyday foods.

Traditionally, oat varieties have been selected primarily for their agronomic performance.

The project brings together agriculture and nutritional science to understand how natural differences between oat varieties can be used to deliver improved health outcomes, while maintaining performance in the field. 

Results of study

The first set of results show substantial variation in protein, carbohydrate, lipid and β‑glucan content.

This offers new opportunities to align crop selection with both consumer health needs and industry requirements. 

Dr. Daniela Freitas, project leader and RI Research Fellow at Teagasc explained: “By mapping the nutritional profiles of almost one hundred oat varieties, we have seen remarkable diversity.

"For example, protein levels ranged from 11.5% to 22.9%, and cholesterol-lowering β-glucan ranged from 2.8% to 6.6%.

"This shows that oats hold untapped nutritional potential and that selecting the right variety can help consumers better meet their nutritional needs.”

PhD researcher Nefeli Lampoglou, who carried out the study, added: “Our findings show that some oat varieties can deliver a considerable amount of protein, e.g., a standard portion of porridge cooked with milk contains more protein than two eggs.

"Some varieties provide nearly twice the β‑glucan of commercially available porridge oats, which could help to meet the daily intake targets for cholesterol‑lowering benefits.”

Food industry

Beyond consumer health, the findings have implications for the food industry.

Teagasc has said that the ability to select oat varieties with targeted nutritional profiles opens new opportunities for product innovation, health-focused claims, and the development of differentiated, high-value food products using Irish-grown ingredients.

Teagasc research officer Dr. Atikur Rahman who is working in oat agronomy and physiology said: "We are often searching for solutions to feed a growing population, especially in terms of protein foods, but some of those solutions may already be right in front of us.

"Sometimes all we need is to look at them through a different lens."

Dr. Andre Brodkorb, principal research officer with Teagasc, and host of Dr. Freitas added: “This research highlights how Teagasc brings together plant breeding, food science and nutrition to develop high-quality, Irish-grown foods with real health benefits, while also supporting innovation across the food industry."

Ongoing work is now examining how these compositional differences influence digestion and metabolic responses, such as effects on blood glucose, bringing this research closer to real-world dietary applications.