Corn sticks
Oat flakes

Creamy oat flakes are made of organic oat grains by flattening and steaming, and subsequent cutting of grains into smaller pieces. Creamy flakes are even easier to cook than Original ones; they provide a porridge with a soft creamy texture. Oat flakes have a high vegetable fibre content that positively affects digestion and improves overall health, as well as provides a long lasting feeling of fullness.

Posted in Oat flakes

3 Facts About Oat Flakes:

  1. Oatmeal is a leader in the list of natural antidepressants thanks to the vitamin B complex that is contained in oatmeal in high amounts. It is the vitamins that are responsible for healthy nerves, lack of insomnia, as well as for skin purity.

  2. Oat fibres contain beta-glucan – element of critical importance for lowering cholesterol levels. People with high cholesterol can reduce their cholesterol levels by 8-23% by consuming only 3 g of soluble oat fibres.

  3. Oats contain high vitamin E. It protects the body against the destructive effects of free radicals that damage DNA and can cause cancer.

Nutrition value
Calories 355  kcal
Proteins 13,1 g
Fats 6,2 g
Carbohydrates 65,7 g
Dietary fibres 6 g
Water 13 g
Mono- and disaccharides 1,2 g
Starch 58 g
Ash 2,0 g
Saturated fatty acids 1,4 g
Vitamin PP 1  mg
Vitamin E 3,2  mg
Vitamin B1 (thiamine) 0,45  mg
Vitamin B2 (riboflavin) 0,1  mg
Vitamin B6 (pyridoxin) 0,24  mg
Vitamin B9 (folic acid) 23  mcg
Vitamin E (tocopherol) 1,6  mg
Vitamin H (biotin) 20  mcg
Vitamin PP (B3, niacin equivalent) 4,6  mg
Calcium 52  mg
Magnesium 129  mg
Sodium 20  mg
Potassium 330  mg
Phosphorus 328  mg
Chlorine 73  mg
Sulphur 88  mg
Iron 3,6  mg
Zinc 3,1  mg
Iodine 6  mcg
Iodine 450  мкг
Manganese 3,82  mg
Fluorine 45 mcg
Cobalt 5  mcg
Information on product weight:
Cup 250 ml = 210 g (646.8 kcal)
Cup 200 ml = 170 g (523.6 kcal)
Tablespoonful (heaped spoon, except liquid products) = 25 g (77 kcal)
Teaspoonful (heaped spoon except liquid products) = 8 g (24.6 kcal)

Chemical composition of a product is characterized by calories, proteins, fats, carbohydrates, dietary fibres and vitamins. For organic products, these parameters significantly depend on natural factors – air temperature and precipitation during vegetational season, dry or rainy season, geographic latitude and longitude of cultivation, botanical grain varieties, and soil type. It is impossible to foresee all the factors, so these values are average and indicative only.

Easy cooked oat flakes

Healthy recipes with organic oat flakes

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Banana and Oat Pancakes
Ingredients: 1 cup oatmeal, 1 tsp baking powder, ¼ tsp sea salt, ¼ tsp cinnamon, 2 small bananas or 1 ½ large ones, ½ cup milk, 2 tsp ground flax seeds (optional. If you do not add flax seeds, then slightly reduce milk quantity), 2 tsp maple syrup or liquid honey, ½ tbsp coconut oil, vanilla extract.
Directions: Melt coconut oil. Grind oat flakes in a blender and mix all the dry ingredients – oat flakes, baking powder, salt, and cinnamon – in a large pot. Mix separately all the soft ingredients – bananas, milk, flax seeds, maple syrup, melted coconut oil and vanilla – in a blender. While stirring constantly, add the dry ingredients to the soft ones. Stir the dough thoroughly. Fry pancakes on medium fire. When serving, decorate pancakes with fresh fruit, mint and maple syrup.
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Cream Soup with Oat Flakes, Broccoli and Spinach
Ingredients: 1 tbsp olive oil, 1 small chopped onion, 2 chopped garlic cloves, 4 cups broth, 300 g oat flakes, 450 g broccoli, 75 g young spinach leaves, 1 bunch green basil, ⅓ cup sour cream, 1 tbsp pesto.
Directions: Heat oil in a heavy bottom saucepan and fry onion on slow fire until it is transparent. Add chopped garlic and fry the mixture for 1 minute. Add broth and oat flakes. When soup boils, reduce heat, cover and simmer it for 5 minutes. Then add broccoli and cook for 6-7 minutes or until broccoli are softened. Add spinach leaves and cook for 1 minute. Put the saucepan aside from the fire and let the soup cool slightly. Add basil leaves and mash the soup with a blender to even puree texture. Mix sour cream and pesto in a separate pot. When serving, divide the cream soup between bowls, season it with the mixture of sour cream and pesto, and garnish with basil leaves. Serve with toasted homemade bread.