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In recent years, an increase of interest has arisen in oats due to their unique health-related properties. Fusarium Head Blight (FHB) is recognized as a major threat to oat production and safety. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) assesses the risks of the presence of <i>Fusarium</i>-produced mycotoxins in foods and the tolerable intake level. This paper summarizes updates on <i>Fusarium</i> resistance in oats, describing the advances in phenotyping strategies and diagnostics methods and discussing the role of the infection process of the microbiome and bioactive compounds peculiar to oats. A special emphasis has been placed on the presentation of new genetic, genomic, and biotechnological knowledge and tools available today and their perspectives on breeding programs aiming to develop FHB-resistant genotypes.