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
Our Black Badgers are a classic brown Carlin Pea, also know as Black or Grey Peas and popularly served as Parched Peas in Lancashire, simply boiled up and eaten with vinegar and salt.
With their firm texture and delicious nutty flavour, Carlin Peas make an excellent British substitute for chickpeas.
Why not also try our Red Fox Carlin Peas, a lighter coloured red-brown variety?
Our Kabuki variety Organic Marrowfat Peas are perfect for classic mushy peas but also fantastic in soups, dips and casseroles.
Grown by John Turner at Little Bytham, Lincolnshire.View full product details
Red Foxes are a red-brown variety of Carlin Pea, combining the distinctive nutty flavour of Carlin Peas with a striking colour. Carlin Peas are traditionally eaten as Parched Peas in Lancashire, simply boiled up and eaten with vinegar and salt. They make an excellent British substitute for chickpeas.View full product details