Oats

In a randomized control trial of 233 healthy, middle-aged volunteers, subjects spent 4 weeks consuming a run-in diet of refined grains, and then were randomly allocated to the control diet (refined), a whole wheat diet, or a whole wheat and whole oats diet for 12 weeks. Each group consumed 3 daily portions of the specific grains. Systolic blood pressure and pulse pressure were significantly reduced by 6 and 3 mm HG, respectively, in the whole grains groups compared to the control refined group. Researchers at the University of Aberdeen concluded that this blood pressure decrease would decrease the incidence of coronary artery disease and stroke by 15-25% respectively.
American Journal of Clinical Nutrition, October 2010; 92(4):733-40. Epub August 4, 2010

Researchers investigated the impact of regularly consuming a whole grain oat cereal during the course of a dietary program in 204 overweight or obese adults. In the study, one randomized group of subjects consumed two servings per day of a ready-to-eat oat cereal in place of a low-fiber food of equivalent calories (control, which was given to the second group of subjects). LDL cholesterol and waist circumference were reduced significantly more among those receiving the whole grain ready-to-eat oat cereal. Body weight, triglycerides and HDL cholesterol were not significantly different between the two groups.
Journal of the American Dietetic Association, Feb 2010;110(2):205-14

While there is widespread belief that introducing solid foods to children too early may cause later health problems, a Finnish prospective study of 1293 children found that those introduced earlier to oats were in fact less likely to develop persistent asthma.
British Journal of Nutrition, January 2010; 103(2):266-73

Two recent studies out of Scandinavia show that adding oats to a gluten-free diet may enhance the nutritional values of the diets, particularly for vitamins and minerals, as well as increasing antioxidant levels.  Researchers asked 13 men and 18 women with Celiac disease to follow a gluten-free diet with the addition of kilned (stabilized) or unkilned oats.  After six months, the addition of stabilized oats resulted in an increased intake of vitamin B1 and magnesium, while the unkilned oats increased intakes of magnesium and zinc.  In the second study from Scandinavia, the addition of gluten-free oats allowed people on gluten-free diets to achieve their recommended daily intakes of fiber, as well as increasing levels of a particular antioxidant called bilirubin, which helps the body eliminate free radicals as well as protect the brain from oxidative damage.
European Journal of Clinical Nutrition, January 2010; 64:62-67, DOI:10.1038/ejcn.2009.113 and
The European e-Journal of Clinical Nutrition and Metabolism, December 2009; e315-e320