At nairn’s they know their oats. They have been using them for over 100 years to bake tasty and wholesome food that is as simple and natural as possible. At nairn’s they use only wholegrain oats grown in the nearby Scottish borders where the climate is perfect for slowly ripening the grains and where our farmers don’t need to use insecticides.

To preserve the goodness of their oats, they use only natural ingredients and avoid additives … naturally.

The palm fruit oil they use in their oatcakes is a natural oil. It is non hydrogenated source of fat which is free of detrimental trans-fatty acids. Palm oil is also cholesterol free, has good digestibility properties and contains a high level of natural anti-oxidants (vitamin E). Palm fruit oil is often viewed as a 'bad' oil because it is generally confused with palm kernel oil.

Wholegrain Oats (88%), Sunflower Oil, Palm Fruit Oil, Sea Salt, Raising Agent (Sodium Bicarbonate).

Non GM, no artificial colourings, flavourings or preservatives, high fibre, suitable for vegetarians and vegans.

Per 100g:
Energy 1766kJ/421kcal, Protein 10.6g, Carbohydrate 52.8g (of which sugars 1.2g), Fat 18.6g (of which saturates 4.6g), Fibre 10.5g, Salt 1.2g, Sodium 0.74g.

Baked to a long standing traditional recipe with plenty of rough oatmeal, these are full of the toasted oat flavour of good quality Conservation Grade Oats. High in Fibre with no added sugar. Nairn's oat cakes have a low glycaemic index (GI) and a low glycaemic load (GL). Low GI/GL foods help keep your blood sugar and energy levels even. They also help you feel fuller for longer so you don't feel hungry again so soon.