Large Rolled Oats in Bulk Organic

What makes a jumbo oat flake different?

The grain is rolled thicker, so the flake survives cooking whole and keeps some bite. Kazidomi Vrac jumbo oats want a few minutes more than a fine flake to soften, and they give a porridge in which each flake is still visible rather than one uniform texture.

Jumbo oats or fine oat flakes: which do I want?

Same grain, cut differently. The Kazidomi Vrac jumbo flake stays defined and chewy, which suits granola, flapjacks and a porridge with texture. The fine flake is thinner, cooks in a couple of minutes and melts into a smooth, creamy bowl. Bite on one side, smoothness on the other.

How do I make granola with these flakes?

Mix the Kazidomi Vrac jumbo oats with oil and a sweet syrup, spread them on a tray and bake low, stirring halfway through. Their thickness lets them colour without crumbling to dust, and the clusters hold together once they have cooled and gone into a jar.

Do they need soaking the night before?

Not necessarily, but an overnight soak in the fridge, in milk or yoghurt, softens them without any cooking and gives the overnight oats sort of preparation. Kazidomi Vrac jumbo flakes take that treatment well: they drink up the liquid while holding their shape, where a fine flake goes pasty.

Where do they come from and what size is the bag?

The oats are grown organically in Finland. Kazidomi Vrac sells them loose by weight in an 800 g bag, with no sugar and no additive. Keep them somewhere dry and cool, out of the light, in a well-closed tub so they do not take on moisture from the air.