If you’re making warm porridge for someone with coeliac disease, first choose a product whose current packaging clearly confirms that it’s suitable for a gluten-free diet. The Netherlands Nutrition Centre highlights the official Crossed Grain symbol on oat products: don’t assume that ordinary oats are safe. Then choose plain oats if you want to decide what else goes in, or a gluten-free seed mix if you’re looking for a ready-made blend. In either case, check the ingredients and allergen information.
You want to make a warm bowl of porridge without mistaking ordinary oats for a product that’s suitable for a gluten-free diet. The Netherlands Nutrition Centre says the Crossed Grain symbol on the packaging is important when choosing oat products.
You’re looking for a simple gluten-free oat base and want to choose the liquid, flavourings and other ingredients yourself.
You want a base that combines gluten-free oats with ingredients such as linseed, chia seeds or quinoa. With a ready-made blend, it’s especially important to check the full ingredients list carefully.
Before making a meal for someone with coeliac disease, check the current packaging first. Then compare plain oats with a blend in terms of ingredients and preparation.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Gluten-free suitability | Check the gluten-free label and Crossed Grain symbol on the current packaging; don’t rely on the words ‘oats’ or ‘wholegrain’ alone. | If you’re cooking for someone with coeliac disease, you need to make sure the oats are suitable for their diet. Around 50% of consumers put this check first when deciding what to buy. |
| Preparation and ingredients | Compare a base made from 100% gluten-free oats with a ready-made blend, and check the serving and liquid instructions. | For a warm meal, I want to choose what else goes into the pan with the oats; around 30% of consumers put this control over their porridge base first. |
| Fibre and personal preference | Compare the nutritional information per 100 g and per serving, and check the full ingredients and allergen information for a seed mix. | When choosing between plain oats and a blend, I want to know which ingredients my serving contains and how much fibre it provides. This is the top priority for around 20% of consumers. |
Oats can come into contact with gluten from other grains during processing. The Netherlands Nutrition Centre therefore advises that ordinary oat products aren’t automatically suitable for someone with coeliac disease.
Before using the oats in a meal, check the current packaging for a gluten-free label and the Crossed Grain symbol.
According to the Dutch Coeliac Society, the vast majority of people with coeliac disease tolerate pure, uncontaminated oats well. But that isn’t necessarily true for everyone.
Bear in mind the personal tolerance of the person you’re cooking for. If they have symptoms after eating oats, speak to their doctor or a dietitian who specialises in coeliac disease.
A product title doesn’t necessarily tell you which ingredients and allergen information are shown on the packaging you’ll receive.
Before buying, read the available product information and check the packaging again when it arrives, especially if you’ve chosen a ready-made blend.
The Netherlands Nutrition Centre notes that a sudden switch to a high-fibre diet can initially cause wind.
Compare the fibre per serving rather than per 100 g alone, and take into account what the person eating the meal is used to.
These product ranges offer different combinations of ingredients. The brand name alone doesn’t tell you whether a particular pack is suitable for someone with coeliac disease.
An option if you’re looking for a plain oat base. According to the ingredients listed by Jumbo, Simply Free by Leev Gluten-Free Oats 450 g contains 100% organic wholegrain gluten-free oats.
Jumbo describes its Lekker Vrij van Gluten Oats 450 g as oats made with gluten-free oat flakes.
The Zonnatura Gluten-Free Multiseed Oats 350 g described by Jumbo combines gluten-free wholegrain oat flakes with broken linseed, chia seeds and puffed quinoa.
Albert Heijn lists AH Gluten-Free Wholegrain Oats and AH Gluten-Free Wholegrain Oat Flakes in its range, both in 450 g packs.
No. Ordinary oats aren’t automatically suitable for someone with coeliac disease. The Netherlands Nutrition Centre says oat products can become contaminated with gluten during processing, so look for the official Crossed Grain symbol on the current packaging.
Follow the preparation instructions for the oats you choose. As an example, Jumbo suggests using 45 g of oats with 250 ml of water, milk or a plant-based drink for its Lekker Vrij van Gluten Oats. Simmer gently for 2–3 minutes, then leave to cool for 5 minutes. If you’re cooking for someone with coeliac disease, also check that any other ingredients you add are suitable.
Yes. People with coeliac disease don’t all tolerate gluten-free oats in the same way. The Dutch Coeliac Society says that the vast majority of people tolerate pure, uncontaminated oats well. If they have symptoms after eating them, speak to their doctor or a dietitian who specialises in coeliac disease.
