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Made from naked oats, where the hull naturally falls from the grain, these deliciously creamy flakes have a texture between jumbo and rolled porridge oats. They're great for porridge or can be used for flapjack and biscuits, or added to soups, broths and casseroles.
Grown & flaked at Mains of Haulkerton, Kincardineshire, Scotland.
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Oats can very obviously be used to make porridge, but they're also great in cookies, cakes and breads. Try combining with wholegrain flour and seeds to make a posh bread.
To make porridge place 40g oat flakes and 200ml water, milk or alternative in a small saucepan. Bring to the boil and simmer for 5 minutes while stirring.
Naked Oat Flakes
For allergens, see ingredients underlined. May also contain other cereals containing gluten.
Naked oats contain lots of beneficial oils, for this reason they’re best kept in an airtight container in the fridge or freezer. Alternatively can be stored in a cool, dry place.
| Typical values | Per 100g |
| Energy | 1503kJ (359kcal) |
| Fat | 8.0g |
| of which saturates | 1.2g |
| Carbohydrate | 57g |
| of which sugars | 0.7g |
| Fibre | 11g |
| Protein | 14g |
| Salt | <0.01g |
