ORGANIC OATS, regular/thick rolled
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Botanical Name: Avena sativa
Production: the raw oat groat is separated from its outer hull by centrifugal acceleration and winnowing. It is then steamed in preparation for rolling into flakes of varying thickness, and finally, kiln dried to enhance flavor and reduce moisture levels to assure long shelf life.
Oats are believed to be first cultivated in the Middle East around 3000 years ago and subsequently spread to more Northern climates, becoming a popular food staple throughout Europe. In the 17th century, British settlers introduced oats to North America where they have been farmed ever since. Today, the oats are primarily bailed and sold as animal feed and secondarily used for culinary (whole groats, steel cut, flaked and milled into flour) as well as medicinal purposes (see oat tops and oat straw).
Qualities: oats are about 66% carbohydrates (including 11% dietary fiber and 4% beta-glucans), 7% lipids and 17% protein. Their high fiber content and especially the Beta-glucans (a type of soluble fiber) have shown to lower cholesterol and reduce the risk of type 2 diabetes and heart disease.
Oats are also a very good source of the vitamin B complex and minerals such as phosphorus, potassium, magnesium, calcium, and zinc. Even though pure oat groats do not contain gluten, most oats are cultivated and processed in such a way that cross-pollination and cross-contamination with wheat are likely to occur.
Common use: regular rolled oats have a similar nutritional profile and glycemic index to steel cut oats, but have a more mild flavor and creamier texture. Both the exposure to steam during processing which partially cooks the rolled oats and the increase in surface area, reduce the cooking time to about 10 min on the stove top, or 3-5 min. in the microwave. It makes the classic, warming, and nourishing hot breakfast cereal (aka oatmeal or porridge) enjoyed on winter mornings, but is also often also found in baked goods such as cookies and muffins, or as a base ingredient in granolas and mueslis.
Gaining in popularity lately is cold "overnight oats", created by simply soaking equal parts rolled oats in any kind of liquid (water, milk, juice, tea, etc) for a few hours or overnight refrigerated until liquids are absorbed. These softened oats are then like a blank canvas for your culinary imagination reflected in your choice of either sweet or savory toppings and make for a nutritious and easy take-along meal.
Storage: keeps well in a sealed container in a cool, dry, and dark location
Disclaimer: this information is for educational purposes only and has not been evaluated by the FDA or CFIA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.
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Oat of this World
These oats stay amazing! Digestively they are a joy, and seeing as I have overnight oats for work everyday, they are the base and absolutely start my day with a huge boost of energy that covers me until lunch.
Great product but packaging needs improvement
Nice fresh oats with good flavour. The reason for the four star only is the packaging. I had to cut off the sealed part at the top to get to the zip lock and by then there was almost no plastic to grip onto to open the ziplock. I found it very hard to pry open because it’s a good strong ziplock. Please make raised pull tab area to grip onto like the freezer ziplock bags have. I ended up putting it in a different container because it was just too hard.
Best Granola Ever
Id like to share our favourite granola recipe made almost entirely with OM Foods products, especially this delicious rolled oats. The freshness of the ingredients assures us of a wonderful taste every the time.7 cups thick rolled oats1 cup whole raw sunflower seeds1/2 cup each sesame and flax seeds1 cup rye flakes or 7 cereal mix1 cup raw wheat germ1-2 cups large dried coconut flakes1 cup whole unblanched raw almonds1/2 cup raw hazelnuts1 cup honey1/2 cup sunflower oil1/2 teaspoon salt1 teaspoon vanilla extract1 1/2 cup sultana raisins Preheat oven to 325 º FSet aside 1/4 cup of the almonds and the hazelnuts to roast separately. Crack the remaining 3/4 cup of almonds by placing them in a small plastic bag and breaking them with a hammer over a hard surface until coarsely broken. Mix all dry ingredients in a large roasting pan.Place honey, oil and salt in a small saucepan and warm up over low heat just until the honey and oil are liquified. Add vanilla and pour liquids over cereal mix, mixing well with a wooden spatula.Bake granola for 1 hour or more, stirring well every 15 minutes, until everything is nice and golden in colour.Place the hazelnuts and reserved almonds on a metal pan such as a pizza pan, turn up the oven to 350 and roast the nuts for 10 minutes or so. Shake them and check them a couple of times because they can easily burn. When done, add them to the baked granola. This separate roasting at a higher heat gives them an extra nutty flavour.Stir the granola while it cools down or it will stick together. When completely cool add the raisins and store in the refrigerator or a very cool pantry.Enjoy with milk or yogurt.