These rolled oats are carefully grown and processed in Western Australia using strict protocols so that they are free from contamination of wheat and barley. They are full flavoured, slightly nutty, with a subtle fresh aroma and delightfully creamy texture.

Rolled oats are a traditional ingredient in porridge, muesli, apple crumble and Anzac biscuits. They can be used in a myriad of ways – from breakfast to desserts, in baked and raw treats, making them a very handy staple in the pantry.

How to Use:

Our breakfast wheat free rolled 0ats can be used to create your own muesli; either natural Bircher Swiss or oven-toasted in honey, maple syrup or apple juice. Add them to smoothies, or make delicious, warming porridge topped with chopped nuts and dried fruit.

Oats are wonderful in home-baked bread and muffins, and of course, the classic Anzac biscuit. They are fabulous with shredded coconut and maple syrup as an irresistible fruit crumble topping – try pear and rhubarb, apricot, or raspberry and apple. Use them in muesli bars or raw food snacks and desserts including energy balls and pressed pie-bases.

Rolled oats can also be used to make fresh oat mylk. Simply soak oats (and a little shredded coconut if you like) with a pinch of Murray River pink salt, in cold water (1:6) overnight. Sweeten to taste, with a little honey or coconut nectar, and blend for 2-3 minutes. Strain through a clean cloth, squeezing the oats, and refrigerate in an airtight container. Oat mylk will stay fresh for several days, just shake if separated.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.

Image for illustrative purposes only.