The performance of pigs fed diets based on oat is typically poorer than that of pigs fed diets based on higher energy cereal grains. The reason for this is that oat provides approximately 10% less digestible energy than barley and about 20% less digestible energy than wheat and corn due to its high fibre content. The fibre itself is not digestible and its presence also impairs the digestibility of energy and other nutrients contained in the grain. Current recommendations regarding the incorporation of oat into rations fed to growing-finishing swine suggest that their inclusion should be limited to less than 20%. However, these recommendations are based largely on experiments conducted in excess of 25 years ago. Considerable improvement has been made in oat varieties during this period, especially in terms of lower % hull. The results of the present experiment indicate that both normal and high fat oats can substitute for barley at levels as high as 50% of the diet without hindering pig performance. A breeding project was recently undertaken at the University of Saskatchewan’s Crop Development Centre to develop a high-fat oat for use in livestock feeding. Feeding this recently developed high-fat oat to pigs improved growth rate and efficiency of feed conversion when compared with normal-fat oat. Nutrient digestibility also improved with no negative effects on carcass quality. These results provide a strong indication that high-fat oat is superior to normal-fat oat as an energy source for swine. There appears to be greater potential to utilize oat, regardless of fat level, in rations fed to growing-finishing pigs than is currently being achieved. The agronomic properties of high-fat oat are still being tested at the Crop Development Centre and they are not currently available for commercial feeding. However, in the future, high-fat oats may provide swine producers with an alternative energy source that can be successfully incorporated into rations fed to swine.