Oat flakes are steamed and flattened oat grains. Production technology: hulling → steaming (hydrothermal treatment at 100–110°C) → flattening on roller mills to a specified thickness → drying → packaging. Three types: 'Hercules' — made from whole kernels, flake thickness 0.5–0.7 mm, cooking time 15–20 minutes, maximum content of beta-glucans and fiber. 'Extra No.1' — made from cut groats, cooking time 10 minutes. 'Extra No.2/No.3' — thin flakes, cooking time 3–5 minutes or steeping in boiling water without cooking. Beta-glucans 3–4% (lowers cholesterol), protein 12–14%, slow carbohydrates, low glycemic index 40–55 (depends on thickness). Basis for breakfasts, granola, instant porridge, muesli, energy bars, oat milk (plant-based alternative — market growing at 20% per year). GOST 21149-93. Moisture ≤12.5%. Acidity ≤5°. Packaging: cardboard boxes 500 g, bags 400 g–1 kg for retail, 25 kg bags for HoReCa and industrial processing. Oat milk is one of the largest niches for oat flakes: the plant-based milk market is growing 15–20% annually. 'Hercules' flakes are optimal for production: maximum beta-glucan content provides a creamy texture for the drink. Storage: dry ventilated warehouses, shelf life 12 months, protection from direct sunlight.