Technical Abstract: Samples of hulless oat genotypes from the Cooperative Naked Oat Test grown in Ottawa, Ontario and Aberdeen, Idaho were analyzed for their potential as a food malt. Genotypes varied considerably in their lipid and free fatty acid concentrations, whereas starch, N, and beta-glucan concentrations were more uniform. Malted oats had about 5 percent less starch and slightly more N than unmalted. During the steeping phase of malting, free fatty acids increased markedly, and during germination beta-glucan was nearly all degraded. Whole oats and groats of three hulled cultivars were malted with similar results. Because high levels of free fatty acids may lead to the development of rancid flavors, a method to curtail their increase may be necessary to produce a useful malted food product.