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The Guide to Oats

Rolled Oats

Rolled oats are often called Porridge Oats, Flaked Oats, Quick Oats or Superfast Oats but are usually the same type of product.

They are a very versatile wholegrain cut oat flake ideally suited to the production of porridge, muesli, flapjacks, cakes, biscuits, cereal bars, bread coatings, cheesecake bases and much more besides.

Rolled Oats can also be used to absorb moisture and to carry other flavours or even blended with other oat products to provide exciting taste and texture. Morning Foods has a unique ability to tailor its rolled oats by size, weight, density & thickness to suit almost any application.


Groats are the wholegrain Oat ready for food use but without being further milled.

Groats can be used as ingredients in food processing and as a thick textural addition to a wide range of traditional savoury products such as Haggis, black pudding and sausages, as well as soups and breads. Groats are also used as an ingredient in high quality animal and bird feeds.

Oat Flour

Oat Flour is the finest grade of whole grain oats.

Its fine smooth texture is ideal as a thickening agent, or when mixed with wheat flour will produce biscuits, bread products, cakes and other pastries. Oat Flour can also be extruded to produce cereals, shapes and snacks.

Jumbo Oats

Jumbo Oats, as their name suggests, are the largest variety of wholegrain flaked Oat.

They have a slightly nutty flavour note and are ideal for biscuit and confectionery products that require a firm bite and open texture. Jumbo Oats are used extensively in flapjack, confectionery, bread, cereal bars, muesli, granola and traditional porridge.

They are used for traditional thick porridge with distinct oat definition. More recently the Jumbo oat has become the oat of choice for the production of Granola and Crunchy style clustered products, providing a firm crunchy texture. Jumbo Oats will provide your finished product with clear oat definition and will be slow to absorb moisture when compared with smaller flakes

Pinhead Oatmeal

Pinhead Oatmeal is the roughest grade of oatmeal which is usually used for producing savoury products

Pinhead Oatmeal is the roughest grade of oatmeal which is usually used for producing savoury products such as Haggis, Black Pudding, Sausage and Stuffing mixes as well as for fish and meat coating and crumble toppings. It is particularly noted for its textural qualities, which makes it suitable for sandwich and artisan breads.


Oatmeal is produced from the wholegrain Oat, which is ground to provide an excellent textural profile whilst delivering a creamy mouth feel.

It is milled to a variety of grades where oat definition is not required but thickness is, for example in the production of biscuits, cakes and confectionery. Other uses include Scottish style Oatcakes, Parkin, Crumble toppings, Cheesecake bases and fish/meat coatings prior to frying/baking and stuffing mixes. Oatmeals are usually graded as Coarse, Medium or Fine, although a full range of gradings can also be provided.

Oat Bran

Oat Bran is the outer skin of the Oat groat, found once the outer husk is removed.

Oat Bran is high in soluble fibre and is used in many products that can claim to reduce cholesterol as part of a healthy diet. It is used as an ingredient in a wide variety of baked products for both textural and fibre enhancement. These include muffins, biscuits, cakes and breads. Oatbran is also sold directly to consumers as a topping for home baking or as a healthy eating supplement.

Gluten Free

Feel ‘free’ to stir it, make it or bake it with Gluten Free Oats

New to Morning Foods, these Gluten Free oats have been meticulously grown, milled and packed to ensure there is no risk of wheat contamination.

Licensed by Coeliac UK, the new range includes Jumbo and classic Porridge Oats, as well as Morning Foods’ speciality Pinhead Oatmeal, offering the most extensive Gluten Free making and baking possibilities.