Who is this relevant for?

Bakers looking for strictly sugar-free oats

You want your oat base to meet the threshold for the ‘sugar-free’ claim. So compare the sugars per 100 g with that limit; a ‘no added sugars’ label isn’t enough.

Home bakers who want to create their own recipe

You want to choose the other ingredients in your cake yourself. An oat product with oats as its only ingredient lets you decide which flavourings and other additions go into the batter. Fine flakes or finely ground oats work well in recipes that call for a finer texture.

Bakers with coeliac disease

Ordinary oats aren’t automatically suitable. According to the Netherlands Nutrition Centre, people with coeliac disease should only use oat products that carry the official Crossed Grain trademark.

What should you look for?

First decide whether you’re looking for strictly sugar-free oats or simply want to choose the additions to your batter yourself. Then check how finely the oats are milled and, if relevant, read the allergen information on the packaging.

What to look for What to check when buying Who it matters to
Strictly sugar-free Compare ‘of which sugars’ per 100 g with the EU limit of no more than 0.5 g per 100 g for the ‘sugar-free’ claim. Don’t confuse this claim with ‘no added sugars’. If I want to bake strictly sugar-free, I need to know whether the oat base itself meets this limit. An estimated 42% of consumers put this requirement first.
Batter and ingredients Check that the ingredients list only oats, then choose a flake size that suits your recipe, or grind the oats finely yourself. For my cake, I want to choose the additions myself and pick an oat texture that suits the recipe. An estimated 33% of consumers put this level of control first.
Allergens Check the ingredients and allergen warnings. For coeliac disease, the Netherlands Nutrition Centre says the official Crossed Grain trademark is required. If I’m baking with coeliac disease or another allergen restriction, I first need to know whether the oat base is suitable. An estimated 25% of consumers put this first.

Common mistakes

  • Confusing ‘no added sugars’ with ‘sugar-free’

    These terms don’t mean the same thing. Under EU rules, ‘sugar-free’ means no more than 0.5 g of sugars per 100 g. However, Albert Heijn’s product information lists 1.1 g of sugars per 100 g for Quaker Oats with no added sugars.

    If the strict sugar limit is a condition of your purchase, check the ‘of which sugars’ figure per 100 g.

  • Treating a flavoured instant mix as plain oats for baking

    According to the ingredients list, Jumbo’s XXL Nutrition Instant Protein Oats Vanilla contains whey protein concentrate, raisins and sucralose, among other ingredients, as well as oats. These ingredients will all go into your batter.

    Read the full ingredients list and choose a product made with oats alone if you want to decide on the additions yourself.

  • Assuming ordinary oats are suitable for coeliac disease

    The Netherlands Nutrition Centre highlights the risk of gluten contamination in oat products. So, for people with coeliac disease, an ingredients list that names only oats isn’t enough.

    Check the current packaging for the official Crossed Grain trademark.

Brands to consider

Quaker

The Quaker Oats reviewed here are a plain oat base, also mentioned on the product page as suitable for baking recipes.

  • According to Albert Heijn’s product information, Quaker Oats contain 100% wholegrain oats and are labelled ‘no added sugars’.
  • The same nutrition table lists 1.1 g of sugars per 100 g, which is above the EU limit for ‘sugar-free’. The product information also warns that it may contain wheat and barley.

Brinta

According to Albert Heijn, the Brinta Oats reviewed here consist of 100% oat flakes, described as extra fine.

  • The extra-fine flakes are a good option if your recipe calls for a finer oat texture.
  • The product information warns that it may contain traces of wheat and rye. If you’re looking for a strictly sugar-free option, check the nutrition table on the packaging.

Jumbo

Jumbo Wholegrain Fine Oat Flakes are the fine oat base reviewed from this range.

  • According to Jumbo, the ingredients list includes wholegrain oat flakes.
  • Jumbo lists 0.7 g of sugars per 100 g, which is above the EU limit for ‘sugar-free’. Also check the warning that it may contain barley, rye and wheat if this is relevant to your choice.

Related products

Related products coming soon.

Frequently asked questions

Does ‘no added sugars’ mean the same as ‘sugar-free’?

No. Under EU rules, the ‘sugar-free’ claim can only be used for products containing no more than 0.5 g of sugars per 100 g. A product with no added sugars may still contain sugars: Albert Heijn lists 1.1 g per 100 g for Quaker Oats.

Are Quaker Oats and Jumbo fine oats strictly sugar-free?

No, not according to the nutrition information listed for these products. Albert Heijn lists 1.1 g of sugars per 100 g for Quaker Oats, while Jumbo lists 0.7 g per 100 g for its Wholegrain Fine Oat Flakes. Both are above the EU limit of 0.5 g per 100 g for ‘sugar-free’.

Can I use ordinary oats if I have coeliac disease?

Not without checking the packaging. According to the Netherlands Nutrition Centre, oat products are only suitable for people with coeliac disease if they carry the official Crossed Grain trademark, because of the risk of gluten contamination.

How do I choose oats for a fine cake batter?

Choose fine flakes or grind the oats finely if your recipe calls for a flour-like texture. Brinta describes its oat flakes as extra fine, and a Lidl recipe shows how to grind oats finely in a food processor. Follow your cake recipe for the amount of liquid and the rest of the method.

Is a cake made with oats and no added sugars automatically sugar-free?

No. Other ingredients in the batter may also contain sugars. So check not only the oat base but also the other ingredients before calling the finished cake ‘sugar-free’.