Lipid oxidation is a primary deteriorative reaction affecting edible oils and fats hence principal concern to manufacturers and consumers due to their quality [1]. Differential scanning calorimetry (DSC) is a recognised method for the assessment of the oxidative stability of oils and fats. The DSC experiments are conducted with a linear increase in temperature (dynamic conditions) or at constant temperature (isothermal conditions). The pressure of oxidative medium (oxygen or air) can be either atmospheric or higher (pressure differential scanning calorimetry, PDSC) [2]. In current study, the objective was to study the oxidative stability of oils extracted from roasted oat and wheat grains using PDSC accompanied with Fourier Transform Infrared Spectroscopy (FT-IR) in the middle range (4000 – 400 cm-1). Roasting was conducted in a laboratory convective dryer, Memmert UFP400. Oat and wheat grains were roasted at three temperature conditions: 120°C, 140°C and 160°C at a constant air flow rate (0.8-1.0 m× s-1). Oil was extracted from samples with use of hexane. The peroxide value (PV) of oil was determined by classic iodometric titration. Determination of fatty acid methyl esters obtained from fatty acids contained in studied oils resulted in fatty acid composition. Data obtained from differential scanning calorimeter (Q20 DSC TA Instruments) equipped with a high-pressure cell were used to study oxidative stability of oils from roasted oat and wheat grains. Samples of oil were placed in the aluminium pan, under oxygen atmosphere, being pressurized in an isobaric module (1400 kPa) at 120°C. The oxidative induction time resulted from PDSC curves. In addition the IR spectra registered were used to differentiate oil samples. The chief conclusion drawn is that the induction time is inversely proportional to the peroxide value of studied oil samples. Induction time determined for studied oils from roasted oats and wheat can serve as primary parameters of the resistance of studied oils to oxidation.