Bakers who want to control the sweetness
For bread and other bakes, you’ll want an oat base without added sweeteners. Check the ingredients list: ‘no added sugars’ doesn’t mean the nutritional information will show zero grams of sugars.
Who might find this guide to choosing oats useful?
Bakers looking for finer flakes
If your recipe calls for a finer oat texture, you can compare fine and extra-fine flakes. Jumbo describes its Fijne Vlokken as fine, while Brinta calls its oats extra fine.
Bakers who need gluten-free oats
If you have coeliac disease or are following a strictly gluten-free recipe, regular porridge oats aren’t automatically suitable. The Netherlands Nutrition Centre warns that oats can come into contact with gluten, so check the gluten-free label, Crossed Grain symbol and allergen information on the packaging.
What should you look for in oats for baking?
Start with the ingredients and the type of flakes your recipe calls for. If your bake needs to be strictly gluten-free, the label on the packaging is an additional requirement.
| What to check | What to look for when buying | Who it matters to |
|---|---|---|
| Ingredients and sugars | Read the ingredients list and compare the statement about added sugars with the ‘of which sugars’ figure per 100 g. | If I want to control the sweetness of my bread, I need to know what’s already in the oats. This check is a priority for around 50% of consumers. |
| Flake type | Compare regular, fine or extra-fine flakes with the product type specified in the recipe. | If I don’t want coarse flakes in my dough, the texture of the oats is my first consideration. This matters most to around 33% of consumers. |
| Gluten-free suitability | For a strictly gluten-free recipe, check the gluten-free label, Crossed Grain symbol and allergen information. | If I’m baking for someone with coeliac disease, I need to be able to confirm that the oats are suitable. This is the most important requirement for around 17% of consumers. |
Common mistakes
-
Reading ‘no added sugars’ as ‘sugar-free’
Oats with no added sugars can still contain naturally occurring sugars. The Netherlands Nutrition Centre lists sugars in regular oats.
Before using them in your recipe, check both the ingredients list and the ‘of which sugars’ figure per 100 g in the nutritional information.
-
Assuming regular oats are gluten-free
According to the Netherlands Nutrition Centre, oats can come into contact with gluten. The Quaker and Brinta varieties reviewed state that other cereals containing gluten may be present.
For strictly gluten-free baking, check the current packaging for a gluten-free label, the Crossed Grain symbol and allergen information.
-
Ignoring the flake type in the recipe
Regular, fine and extra-fine flakes won’t necessarily give your bake the same visible oat texture. Oat flour is also a different product from flakes.
Check which type the recipe calls for, and don’t assume there’s a fixed substitution ratio between flakes and flour.
Brands to consider
Quaker
The 600 g Quaker Oatmeal described by Jumbo lists 100% wholegrain oats as its ingredient.
- A single-ingredient list makes it easier to decide for yourself what to add to your recipe.
- This variety states that wheat and barley may be present, so don’t treat it as confirmed gluten-free.
Brinta
Jumbo describes Brinta Oatmeal as extra-fine oat flakes, making it a product type to consider if your recipe calls for fine oats.
- The ‘extra fine’ description helps you choose the right type of flakes.
- The allergen information states that traces of wheat and rye may be present; this doesn’t confirm that the product is suitable for a gluten-free diet.
Jumbo
Jumbo describes both its Fijne Vlokken, made with wholegrain oats, and a separate Lekker Vrij van Gluten oatmeal product.
- The product descriptions distinguish between fine flakes and a variety specifically marketed as gluten-free.
- Don’t confuse the two: check the packaging and availability of the product you need when you buy it.
Oats for baking at Joybuy
These Quaker products are worth considering if you’re looking for oats for a baking recipe. Before choosing, check the product type and, if necessary, whether it’s suitable for a gluten-free diet.
Image unavailable
Quaker Oatmeal 600 g
An option for bakes where you want to choose which sweeteners to add. Compare the ingredients and nutritional information on the packaging with your recipe, and check which type of flakes you need.
This variety states that wheat and barley may be present. For strictly gluten-free baking, choose oats labelled and certified as gluten-free.
Image unavailable
Quaker Express Oatmeal 324 g
Before using these oats in a baking recipe, check that the product type is right for you: this variety is described as containing both oat flour and oatmeal. So don’t assume it has a particular flake texture.
Also check the allergen information if your bake needs to be strictly gluten-free; this variety states that wheat and barley may be present.
Frequently asked questions
Does ‘no added sugars’ mean that oats contain no sugars?
No. That statement refers to added sugars, while the ‘of which sugars’ figure in the nutritional information can also include naturally occurring sugars. The Netherlands Nutrition Centre lists 0,3 g of sugars per 40 g serving of regular oats. Check the nutritional information on the packaging of the product you’re buying.
Can I use regular oats for someone with coeliac disease?
Don’t assume that regular oats are suitable. The Netherlands Nutrition Centre warns that oats can come into contact with gluten. Before use, check the gluten-free label, the Crossed Grain symbol and the allergen information on the specific packaging.
Can I use oats in bread and other bakes?
Yes, oats can be used as an ingredient in bakes. Follow the recipe for the type and amount of oats needed: regular or fine flakes aren’t automatically interchangeable with oat flour or plain flour.
How should I store oats for baking?
Follow the storage instructions on the packaging and seal it securely after use. Jumbo recommends storing its Fijne Vlokken in a cool, dry place.