During the 19th century, oats were actually the most common cereal crop in Sweden. In many areas, oats accounted for more than half of all cereal cultivation and played a central role in both households and agriculture. Now oats are making a comeback – and rightly so!

But this is no nostalgic look back – oats are, in fact, a cereal of the future. Here are a few reasons why they are so good for both the body and baking:

Packed with nutrients: Oats contain a range of important minerals and vitamins, including B vitamins, iron, zinc, manganese and phosphorus. They are also rich in antioxidants – particularly avenanthramides – which are unique to oats.

High in fibre: Oats are very rich in soluble fibre, particularly beta-glucan. These fibres help to lower cholesterol levels, stabilise blood sugar and create a long-lasting feeling of fullness – perfect for a balanced diet.

High in protein: Compared to many other grains, oats have a higher protein content, making them an excellent choice for vegetarians, vegans and anyone looking to increase their daily protein intake.

Organic oats are packed at Limabacka Kvarn.

Baking with oat flour is both fun and rewarding. Wholemeal oat flour gives a slightly nutty flavour and a soft, rich texture to baked goods. But there are a few things to bear in mind:

Mix with other flours: Oats do not contain gluten, which means the dough will not be as elastic or light as with wheat flour. For best results – mix oat flour with gluten-containing flours, such as wheat or rye, especially when baking bread.

Hydration: Oats absorb a lot of liquid, so feel free to increase the amount of liquid in your recipe slightly to achieve the right consistency.

Adapting recipes: Oat flour works brilliantly in many baked goods – from bread and buns to muffins, pancakes and tarts. Try replacing some of the wheat flour in your favourite recipes with oat flour to create a new dimension of flavour.

Whether you’re a beginner or an experienced baker, oats are an excellent ingredient for adding extra nutrition and flavour to your baked goods. What’s more, they’re a climate-smart and locally produced grain – something we at Limabacka Kvarn are strongly committed to.

Please note: Oat flour is milled on the same mills as wheat flour and rye flour and is therefore not suitable for people with coeliac disease, even though oats themselves are naturally gluten-free.

Always consult a doctor or dietitian before making major changes to your diet.