The bran of the oat, a wheat-like grain which is best known in America in the form of rolled oats, made into oatmeal. A piece of oat bran is a flat, rough-edged tan fleck, about half the size of a rolled oat.

Oat Bran is commonly added to muffins, hot cereals, and certain artificial fat replacers. Health-conscious people prize it for its apparent ability to lower LDL cholesterol. This is due to its high levels of soluble fiber, specifically a chemical known as beta-glucan.

When boiled in water or put into baked goods, oat bran becomes soft and gummy, and tastes approximately like oatmeal, perhaps slightly less sweet. It is a good thickening agent when some texture is still desired. Oat bran is sometimes used as a symbol for the overly health-conscious or the unreasonably crunchy. This is partially due to the fact that many people learn how to make healthy food before they learn to make good food, even though the two groups are rarely completely disjunct. In other words, oat bran suffers from the same misunderstanding as brussels sprouts, cottage cheese, and carob.

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