Wholegrain Hulled Oats First Choice (Avena Sativa) - Del Colle

First-choice hulled oats are a whole grain rich in flavor, energy, and well-being. They retain the most valuable part of the grain thanks to careful processing that removes only the inedible outer husk. A complete, natural, and versatile food, ideal for a healthy and balanced diet.

features and properties: Whole oat grains are distinguished by their hearty texture, natural golden color, and characteristic aroma. Rich in soluble fiber (such as beta-glucans), plant proteins, Iron, Magnesium, and Vitamins from the B group, hulled oats support intestinal well-being, help regulate cholesterol, and provide gradually released energy. First Choice ensures an intact, pure, and carefully selected product, without artificial treatments.

how to use: After soaking for several hours, cook in water or broth for approximately 40-50 minutes. Excellent for soups, broths, warm salads, rustic side dishes, porridge, vegetable burgers, or fillings. It can also be used in a sweet version with fruit, honey, and spices for a nutritious and satisfying breakfast.

in the kitchen: In the kitchen, hulled oats are a simple ingredient rich in value. They add structure and flavor to traditional or modern dishes, adapting to both sweet and savory preparations. Ideal for those seeking natural, authentic, and complete foods to enjoy every day with taste and well-being.

Recipes to try

Four sweet and savory ideas, from the simplest to the most elaborate. Remember to soak for several hours and cook for approximately 40-50 minutes. Ingredients with links can be found at Green Block Market.

1. Whole oat porridge with apple, cinnamon, and walnuts (easy, 1 h + soaking, serves 2)

Ingredients: 150 g oats, approximately 500 ml milk or plant-based beverage, 1 apple, 1 stick of cinnamon, 30 g shelled walnuts, honey to taste.

1. Soak the oats for several hours, then drain.
2. Cook for 40-50 minutes over low heat in the milk with the cinnamon stick, adding more liquid if needed.
3. Dice the apple and add it during the last 5 minutes.
4. Remove the cinnamon and serve with the chopped walnuts and a drizzle of honey.

2. Warm oat salad with sun-dried tomatoes and parsley (easy, 1 h + soaking, serves 4)

Ingredients: 250 g oats, 40 g San Marzano sun-dried tomatoes, parsley, oregano, BIO extra virgin olive oil, black pepper, coarse sea salt for the cooking water, fine sea salt for seasoning.

1. Soak the oats for several hours, then cook for 40-50 minutes in water with the coarse salt and drain.
2. Soak the sun-dried tomatoes in hot water for 20 minutes, drain, and cut them into strips.
3. Season the warm oats with oil, oregano, pepper, and a pinch of fine salt.
4. Add the sun-dried tomatoes and finish with the parsley.

3. Oat and pumpkin soup with sage and cumin (medium, 1 h 15 + soaking, serves 4)

Ingredients: 200 g oats, 400 g pumpkin, sliced onion, sage, cumin, BIO extra virgin olive oil, black pepper, 1.2 l hot vegetable broth, fine sea salt.

1. Soak the oats for several hours, then drain.
2. Rehydrate the onion in a little lukewarm water, drain, and sauté it in oil with the sage and cumin.
3. Add the diced pumpkin and cook for 5 minutes.
4. Add the oats and hot broth and cook for 40-50 minutes over low heat, seasoning with the fine salt.
5. Blend one ladleful of soup and return it to the pot; serve with raw oil and pepper.

4. Baked oat and cannellini bean burgers (difficult, approximately 2 h + soaking, serves 4)

Ingredients: 200 g oats, 150 g dried cannellini beans, 3 tablespoons chickpea flour, sliced onion, granulated garlic, sweet paprika, parsley, BIO extra virgin olive oil, coarse sea salt for cooking, fine sea salt for the mixture.

1. Soak the oats and cannellini beans overnight in separate containers, then drain them.
2. Cook the oats for 40-50 minutes in water with the coarse salt and drain. Boil the cannellini beans in unsalted water until tender, add salt at the end of cooking, and drain.
3. Rehydrate the onion, drain, and sauté it in oil with the granulated garlic and paprika for 3 minutes.
4. Mash the cannellini beans with a fork and mix them with the oats, sautéed mixture, chickpea flour, parsley, and a pinch of fine salt.
5. Let the mixture rest in the refrigerator for 30 minutes, then shape into 8 burgers.
6. Place them on a baking tray lined with parchment paper, brush with oil, and bake at 200 °C for 20-25 minutes, turning them halfway through cooking.

2,70 €/Kg

origin: Italy (Tuscany)

expiry: 10/27

technical data sheet