These oat groats are 'naked' because the hull naturally falls away from the grain without threshing. Cooked whole they're great in pilafs, salads, stews and wholegrain porridge - or crush/mill them for baking.
Add cooked, or if cooking time allows, dry grains to salads, stews and casseroles.
Rinse, bring to the boil then simmer until tender (about 45-50 minutes). Speed up cooking by pre-soaking for a few hours.
Packed on premises that handles products containing gluten
|Typical values||Per 100g|
|of which saturates||0.2g|
|of which sugars||0.7g|
Suitable for vegans and vegetarians. Naked oats contain lots of beneficial oils. For this reason they're best kept in an airtight container in the fridge or freezer.
Grown in the UK
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