Oats Gluten Free Large Flakes

For those with celiac disease or gluten sensitivities, finding truly gluten-free oats can be a challenge. Oats, by nature, are gluten-free. However, they are often processed in facilities with gluten-containing grains, leading to cross-contamination. Gluten-free big flake oats are produced with strict measures to avoid such cross-contamination, ensuring they are safe for gluten-sensitive individuals. These oats, due to their larger size, have a heartier texture and can provide a more robust mouthfeel in dishes compared to regular rolled oats.

Nutritional Information (per 100g):

• Calories: ~379 kcal
• Protein: ~13.2g
• Carbohydrates: ~67.7g
• Fat: ~6.9g
• Dietary Fiber: ~10.1g
• Sodium: ~2mg

Ingredients:

• 100% gluten-free big flake oats

How to Use:

• Cooking: For a creamy oatmeal, mix 1 cup of gluten-free big flake oats with 2.5 cups of water or milk. Bring to a boil, reduce heat and simmer, stirring occasionally, for about 7-10 minutes.
• Applications: Ideal for oatmeal, granola, baking (like cookies and muffins), and overnight oats.

Recipe Idea – Creamy Gluten-Free Oatmeal with Cinnamon and Apple: Ingredients:

• 1 cup gluten-free big flake oats
• 2.5 cups almond milk (or your preferred milk)
• 1 apple, diced
• 1 tsp cinnamon
• 1 tbsp honey or maple syrup
• Toppings: Chopped nuts, a sprinkle of chia seeds, extra cinnamon

Instructions:

1. In a saucepan, bring the almond milk to a gentle boil.
2. Add in the gluten-free big flake oats and reduce the heat to a simmer.
3. Stir in the diced apple, cinnamon, and honey.
4. Continue to simmer, stirring occasionally, until the oatmeal is creamy and the apples are tender, about 7-10 minutes.
5. Serve warm, topped with chopped nuts, a sprinkle of chia seeds, and an extra dash of cinnamon.

Diets it fits into:

• Gluten-Free
• Vegetarian
• Vegan (when using plant-based milk and sweeteners)
• Mediterranean
• Whole Foods Plant-Based

Note: When buying gluten-free oats, always ensure the label specifically states “gluten-free” and verify they are processed in a dedicated gluten-free facility to avoid cross-contamination.