In this study, oat flour (OF) and steel cut groats (SCG) were used in tarhana production in order to improve functional properties of tarhana. Control sample did not contain oat products. OF and SCG addition enhanced the nutritional value of the tarhana by increasing their -glucan content beyond the 0.75 g/serving required by the FDA for health claims (FDA 1997). The most abundant phenolic acids were vanillic and ferulic acids, and they were followed by syringic and gallic acid in the samples with oats. Tarhana samples supplemented with OF and SCG also showed higher antioxidant activities...