Traditional Rolled Oats

Traditional Rolled Oats are created by steaming/stabilising de-hulled oat grains, known as oat groats. After steaming, these are flattened into rolled oat flakes to create Traditional Rolled Oats.
Traditional Rolled Oats have a delicious creamy/nutty texture when cooked and are great for breakfast as well as in your favourite muesli or baked creation!

750g Bag 

About Dad’s Oats

Using the finest Echidna Oats known to grow in Australia, we produce Traditional Rolled Oats, Quick Oats and Groats. For five generations our family farm has grown oats which are nurtured from birth on the foothills of the Pyrenees Ranges in Dad's Paddocks, North Central Victoria, Australia. 

Learn More..

Recipes

Anzac Biscuits

Ingredients

1 cup Dad’s Traditional Oats
1 cup self raising flour
1 cup sugar
1 cup coconut
120 g butter
1 tablespoon golden syrup
2 tablespoons boiling water
1 teaspoon bicarbonate of soda

Method

Preheat oven to 180°C (fan forced). Line 2 baking trays with non-stick baking paper.

Combine oats, SR flour, sugar and coconut together in a large bowl.

Stir the butter, golden syrup and water in a small saucepan over medium heat until the butter melts and the mixture is smooth. Stir in the bicarbonate of soda.

Add to the oat mixture and stir until well combined.

Roll level tablespoonfuls of the mixture into balls and place approximately 5 cm apart on the oven trays. Flatten until about 1cm thick.

Bake for 10 to 12 minutes.

Set aside for and alow to cool slightly before transferring to wire racks to cool completely.

Store in an airtight container.
​
Many thanks to Mum for this terrific recipe! 

Taken from the Dads Oats Website, Enjoy!