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Jumbo Oats are a kitchen staple and make for a versatile ingredient. They have a coarse texture, making them an ideal components in crumble topping, muesli and flapjack.
Grown and milled in Scotland, these flakes are ideal to make a thick, wholesome and hearty porridge, or combined in a muesli mix
Our jumbo oats are grown on farms that also grow and harvest wheat, barley and other cereals. As such we can't be sure there won't occasionally be wheat or other cereals present. If you're looking for gluten free oats we do, when available, have oat flakes grown and processed on a farm that doesn't grow or handle other cereals.
To make porridge: Place a cupful of oats in a saucepan and add a cupful of milk and 2 cupful s of boiling water. Bring to the boil and simmer for 15 minutes, adding water if it dries out. Sweeten to taste and serve.
To make flapjacks: Melt a large knob of butter in a saucepan, together with 2 tablespoons of molasses and a tablespoon of coconut sugar (or brown sugar). Add a cupful of these jumbo oats and stir. Flatten into a lined baking tray and put into a pre-heated oven at 200°C for 20 minutes
Jumbo Oats
For allergens, including cereals containing gluten, see ingredients in bold
| Typical values | Per 100g |
| Energy | 1543kJ (367kcal) |
| Fat | 8.4g |
| of which saturates | 1.3g |
| Carbohydrate | 56.1g |
| of which sugars | 1.0g |
| Fibre | 9.1g |
| Protein | 12.1g |
| Salt | <0.05g |
