Colloidal oatmeal is one of the most unproblematic ingredients in skincare—a very daring statement, though justified for this oat-standing performer—and we come with receipts... history!
Oats being used as a remedy for ailments—like insomnia, anxiety, and of course, skin conditions such as eczema, burns and other inflammatory concerns—among various cultures dates back to 2000 BC. However, the first scientific studies on colloidal oatmeal’s benefits didn’t pop up until the 1930s, and it became readily available commercially starting in the 1940s.
Unlike urea and glycerin, the discovery of colloidal oatmeal isn’t attributed to a single individual. The process of making colloidal oatmeal—finely grinding oats into a powder that could then be dissolved or suspended in water—likely evolved over time.
The term “colloidal” refers to this production process. The small size of the oat particles allows them to more easily deposit onto the skin and form an occlusive barrier when dispersed in water. Though please note, not all ground oats can be considered ‘colloidal oatmeal’—colloidal oatmeal’s preparation is held to the US Pharmacopeia Standards to ensure proper guidelines are followed.
Colloidal oatmeal is a good-for-all skin types emollient (an ingredient that conditions and softens skin) that acts as a topical ‘superfood.’
Its unproblematic and multi-functional nature is certainly due to its rich phytochemical makeup—it consists of avenanthramides (potent anti-oxidants, anti-inflammatory), beta-glucan (stellar moisture-retention abilities, acts as a protective barrier), phenols (antioxidant and soothing properties), fats and oil (emollients that prevent water loss and dryness), saponins (non-stripping natural cleansing agents), vitamins and minerals (like vitamin E and zinc, essential for skin health).
Those who have sensitive skin or are experiencing an impaired moisture barrier (such as eczema, itchiness, flakiness, severe dryness, a rash, burn, insect bite, you name it) will especially appreciate colloidal oatmeal. It’s reparative, protective, an incredible soothing agent, anti-inflammatory, anti-pruritic, rich in antioxidants, pre-biotic, and balancing for skin pH.
| Colloidal oatmeal is an emollient that has proven moisturization, anti-oxidant, anti-inflammatory, barrier protection and soothing properties (among others). |
| Colloidal oatmeal is a savior for sensitive skin and those seeking relief from irritation and adverse skin reactions such as uncomfortable itchiness, rashes, burns, flushing, flakey skin, dryness, bug bites, etc. |
| The Food and Drug Administration (FDA) recognizes colloidal oatmeal as a skin protectant. It's one of the few natural ingredients to be regulated and recommended for use in over-the-counter (OTC) skin protection products. |
The body skin concerns we cover are often associated with sensitive skin, so we are huge fans of colloidal oatmeal’s treasure chest of benefits.
It’s a hero ingredient in Carea Cream, which contains 1.5% colloidal oatmeal—a perfect match for those with normal to dry body skin, in need of TLC and balance. It’s also a hero in Theraplush, included at 1%, to help repair and nourish hardworking hands and cuticles.
sHOP NOW
our colloidal oatmeal heroes
|
Carea Cream |
Theraplush |
Theraplush |
Oats are a highly nutritious grain that offer numerous health benefits—they’re rich in essential nutrients, antioxidants and fiber, supporting heart health, blood sugar control, and weight management—making them a valuable addition to anyone’s diet. Plus, everything tastes good in cookie form. Try out Zaynab’s recipe, who put her own twist to this classic cookie.
| Ingredients: | —1 cup unsalted butter —6oz dark chocolate, chopped —2 cups all-purpose flour —1 1/2 cups rolled oats —1 tsp kosher salt —1 tsp baking soda —1/2 tsp baking powder —1 cup brown sugar —1/3 cup white sugar —1/2 tsp cinnamon —2 large eggs, cold from the fridge —2 tsp vanilla extract —1/2 cup dried cherries or cranberries —Flaky sea salt |
| Step 1: | Add butter to a small pot or skillet over medium heat. Cook, stirring often, until milk solids have separated and turned a deep golden brown. Pour into a large bowl and set aside. |
| Step 2: | Meanwhile, preheat the oven to 335F and chop chocolate into 1/2-3/4” pieces. |
| Step 3: | Add flour, oats, baking soda, baking powder, and salt to a medium bowl. Whisk to combine. |
| Step 4: | Return to brown butter, make sure it’s cool to the touch. Add sugars and cinnamon and stir to incorporate. Make sure any large chunks of brown sugar are broken down. Mix in eggs and vanilla extract until well combined. Add dry ingredients and mix until mostly combined. Add chocolate and cherries and stir until completely incorporated. |
| Step 5: | Divide dough into 2oz portions and bake on parchment lined baking sheets 3” apart until beginning to brown around the edges, about 12-14 minutes. Sprinkle with flaky sea salt and let cool on baking sheets. |
| Step 6: | Sprinkle with flaky sea salt and let cool on baking sheets. |