Oat grains (Avena sativa) grow on ‘panicles’ which are free hanging pod-like forms.
The indigestible, straw-coloured husk must be removed to make groats before they can be processed through steaming and rolling into porridge-style oats. Even after processing oats don’t have the bran and germ removed and so can still be considered a whole-grain.

We have sourced oats from Finland since a crop failure in Australia sent us searching for ways to fulfill people’s ongoing desire for these delicious grains. What we consequently found is that Finnish oats are the best in the world because prolonged daylight hours during the growing season ensure they get more sun and thus more phytonutrients. Oats also grow better in more moist climates.

People consistently tell us that they are the best oats, so we made a call on ‘quality vs local’ and went for the option of maintaining quality and consistency.

Oat crops can be tracked back as far as the bronze age, and presumably reached Central Europe as a weed along with Emmer (an early species of wheat) and Barley. They thrived in Northern Europe’s climate and as we know became a favourite in cold countries like Scotland and Finland.

Whole and rolled oats are one of the richest source of inositoI and this can be most beneficial for proper metabolism of fats, reduction of blood cholesterol levels, preventing hardening of the arteries.

Oats have the highest fat content of all grains and are a good grain-source of primary protein They supply near 14% complete protein. They are a good source of iron, potassium and sodium. It’s best not to boil oats to retain maximum nutrition. Soak them overnight as with muesli and eat as is or cook gently for a warm porridge.

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