Oats contain beta-glucans and unsaturated fats beneficial to human and animal health. However, not all oats are created equal. My research identifies genes associated with variation in oat nutritional and metabolite composition utilizing a genome-wide association (GWA) approach. In addition, pairing GWA with an understanding of the biochemical pathways relating different compounds will allow me to pinpoint the genetic controls of trade-offs in chemical production. Ultimately, this information will be used to improve the nutritional composition of oat varieties through breeding.