If the porridge oat base for your Easter brunch needs to be literally sugar-free, choose a product containing no more than 0.5 g of sugars per 100 g; this threshold is set out in Regulation (EC) No 1924/2006. The varieties from Albert Heijn, Jumbo, Quaker and Simply Free by Leev discussed here list 0.7 to 1.1 g of sugars per 100 g, so they do not meet this requirement, even if no sugar has been added. If you’re serving someone with coeliac disease, also choose oats that are explicitly labelled gluten-free and prevent contact with ordinary cereals during preparation.
You want to be able to describe the porridge oat base you serve your guests as sugar-free. Under Regulation (EC) No 1924/2006, this claim can only be used for a solid food if it contains no more than 0.5 g of sugars per 100 g; ‘no added sugars’ does not mean the same thing.
You’re looking for a base with no added sugar and want to let guests choose their own toppings. Compare the nutrition information for the dry flakes; milk, fruit and other additions change the composition of the bowl you serve.
Ordinary oats aren’t automatically suitable for a guest with coeliac disease. The Voedingscentrum recommends oats bearing the Crossed Grain symbol; also check the gluten-free label on the packaging and prevent cross-contamination during preparation.
First decide whether sugar-free is an absolute requirement or whether you’re mainly looking for a base with no added sugar. If you’re serving a guest with coeliac disease, check separately that the oats are explicitly labelled gluten-free.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Literally sugar-free | For dry porridge oats, check the ‘of which sugars’ figure per 100 g. Under Regulation (EC) No 1924/2006, the sugar-free claim means no more than 0.5 g per 100 g. | If I want to offer my guests a literally sugar-free porridge oat base, ‘no added sugars’ isn’t enough. This strict requirement is a priority for around 50% of consumers. |
| Make it your own | Check the ingredients list for the dry flakes and compare the nutrition information per 100 g on the same basis, as the Voedingscentrum recommends. | I want a base with no added sugar, so guests can choose their own toppings; this is the main requirement for around 30% of consumers. |
| Gluten-free oats | If you’re catering for someone with coeliac disease, look for an explicit gluten-free label or the Crossed Grain symbol, and prevent cross-contamination during preparation. | If a guest has coeliac disease, I don’t want to serve ordinary oats that may have been in contact with gluten. This is a priority for around 20% of consumers. |
Even porridge oats with no added sugar can contain more than 0.5 g of sugars per 100 g. For example, Albert Heijn lists 0.7 g of sugars per 100 g for AH Volkoren havermout fijne vlokken.
If the dry porridge oats need to be literally sugar-free, check that the ‘of which sugars’ figure is no more than 0.5 g per 100 g, in accordance with Regulation (EC) No 1924/2006.
Nutrition information for a prepared serving may include milk or other additions. This means you’re not comparing the same composition as you would with dry flakes.
First compare products per 100 g of dry porridge oats, then consider separately what you’ll add to the brunch bowl.
According to the Voedingscentrum, oat products can come into contact with other cereals containing gluten.
For a guest with coeliac disease, choose oats that are explicitly labelled gluten-free or bear the Crossed Grain symbol, and keep them separate from ordinary cereals during preparation.
AH Volkoren havermout fijne vlokken is an option for anyone who wants to put together their own brunch bowl.
Jumbo Havermout Fijne Vlokken Volkoren is a wholegrain oat base.
Quaker offers both ordinary porridge oats and Oats Express portion packs; the ingredients vary between varieties.
The gluten-free variety is designed for anyone looking for an oat base that is explicitly labelled gluten-free.
Lidl lists an organic Crownfield porridge oat variety in a 500 g pack.
No. Under Regulation (EC) No 1924/2006, a solid food can only be called sugar-free if it contains no more than 0.5 g of sugars per 100 g. Porridge oats can exceed this threshold even with no added sugar: ordinary Quaker Havermout lists 1.1 g of sugars per 100 g.
Don’t assume ordinary porridge oats are suitable. The Voedingscentrum warns that oat products may come into contact with gluten and recommends oats bearing the Crossed Grain symbol for people with coeliac disease. Check the gluten-free label and also prevent contact with ordinary cereals during preparation.
Check the ingredients list and choose a variety that lists oats as its only ingredient. Then decide separately what to add to the bowl; a base with no added sugar does not automatically make the prepared dish sugar-free.
Nutrition information for prepared porridge oats may include milk, yoghurt or other additions. When buying, compare products per 100 g of dry flakes on the same basis, as the Voedingscentrum recommends for comparing labels, then consider any additions separately.
