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Oat bran

Oat bran suppliers and sourcing guide

Oat bran is the outer, fiber-rich fraction of the dehulled oat kernel (groat). It is made by grinding groats or rolled oats and sifting the ground oats into a coarse bran fraction, which is higher in beta-glucan, protein and fat than oat flour. Oats are kilned (heat treated) before milling to inactivate fat-splitting enzymes, and buyers choose oat bran by beta-glucan and fiber content, particle size and gluten status.

See suppliersWhat to ask for on the COA
Category
Fibers
Also known as
Avena sativa bran · oat bran flour · oat bran fibre · kilned oat bran
Facts checked
November 2026

Forms and grades of oat bran

Suppliers sell different products under the same name. Specify the one you need.

  • Standard oat bran

    Coarse bran sold for hot cereal and as an ingredient in muffins, breads and bars.

  • Fine oat bran flour

    Finely milled for baking and smooth drink mixes.

  • High beta-glucan oat bran

    Air-classified or sieved to raise beta-glucan content; see oat beta-glucan for purified extracts.

  • Gluten-free oat bran

    From oats grown and handled to keep wheat, barley and rye out, with gluten testing.

  • Organic

    From certified organic oats, under organic certification.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Beta-glucan content
Mixed-linkage beta-glucan by the enzymatic McCleary method (AOAC 995.16), on a dry basis.
Total dietary fiber
Total and soluble fiber by AOAC 991.43 or 2011.25.
Moisture and fat
Moisture by loss on drying and fat by extraction; fat content drives rancidity risk.
Gluten
Gluten by ELISA for gluten-free products, since oats are often contaminated with wheat or barley.
Mycotoxins
Ochratoxin A and T-2/HT-2 toxins by LC-MS/MS, as relevant to the oat origin.
Microbiology
Total plate count, yeast and mold, coliforms or Enterobacteriaceae, E. coli and Salmonella.

Storage, lots and expiry

Storage and shelf life

Oat bran contains oat fat that can oxidize, so keep it cool, dry and sealed, away from heat and strong odors. Kilned bran keeps longer than unkilned, and suppliers set a best-before date for unopened bags. Rotate stock first-expiring-first and control stored-product insects.

Lots and expiry dates

Beta-glucan and fiber content vary with oat variety, crop year and milling, so check both on each COA if the label declares them. Keep the gluten result for gluten-free products and record oat origin and kilning for each lot.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • 21 CFR 101.81(c)(2)(ii)(A) defines oat bran, as one of the beta-glucan sources named in that section, as a fraction of ground oats that provides at least 5.5 percent beta-glucan soluble fiber on a dry weight basis.

    Source: ecfr.gov (opens in a new tab)

  • Health Canada's list of dietary fibres reviewed and accepted by its Food Directorate lists oat bran, derived from dehulled oat kernels and providing at least 13% total dietary fibre, as a traditional fibre.

    Source: canada.ca (opens in a new tab)

  • FDA's dietary fiber Q&A names cereal bran among foods with naturally occurring, intact fiber, and says manufacturers do not need to demonstrate physiological effects for these fibers.

    Source: fda.gov (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Oat bran suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking oat bran suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell oat bran? Request a listing

Frequently asked questions

What forms of oat bran can brands buy?

Common forms include standard oat bran, fine oat bran flour, high beta-glucan oat bran, gluten-free oat bran and organic. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for oat bran include?

Expect beta-glucan content, total dietary fiber, moisture and fat, gluten, mycotoxins and microbiology, each with its method, specification and result for that lot.

How should oat bran be stored?

Oat bran contains oat fat that can oxidize, so keep it cool, dry and sealed, away from heat and strong odors. Kilned bran keeps longer than unkilned, and suppliers set a best-before date for unopened bags. Rotate stock first-expiring-first and control stored-product insects.

What is the regulatory status of oat bran?

21 CFR 101.81(c)(2)(ii)(A) defines oat bran, as one of the beta-glucan sources named in that section, as a fraction of ground oats that provides at least 5.5 percent beta-glucan soluble fiber on a dry weight basis. Health Canada's list of dietary fibres reviewed and accepted by its Food Directorate lists oat bran, derived from dehulled oat kernels and providing at least 13% total dietary fibre, as a traditional fibre. FDA's dietary fiber Q&A names cereal bran among foods with naturally occurring, intact fiber, and says manufacturers do not need to demonstrate physiological effects for these fibers.

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