Oat Bran can be added to porridge, yoghurt and homemade baked goods and enrich your diet with functional fibre

Oat bran is made from the outer layer of the oat grain. It is a unique raw material with a nutritious composition and a soft, neutral taste, which makes it a great addition to any diet. They are naturally rich in fibre, with almost 16 g of fibre per 100g. As oat fibre helps to increase stool volume, they are a great addition to a comprehensive digestive care routine. 

They also boast a high protein content, thus promoting growth and maintaining muscle mass, as well as maintaining healthy bones. In addition, they contain no added sugar and thus fit perfectly into a varied and balanced diet.

They are perfect in muesli, yoghurt and breakfast porridge, which they will thicken and enrich with valuable nutrients. They are equally well suited for baking breads, homemade pastries or preparing sweet desserts such as cobblers, muffins or biscuits. If you prefer savoury foods, you can use them as an effective thickener for soups, sauces or stirred into a mix for meat patties and fritters.

Adding a few teaspoons of oat bran to a dish will easily increase your daily fibre intake. It is ideal to include them in your meals regularly, for example, during breakfast or as part of baking. This turns oat bran into an inconspicuous but nutritionally valuable helper in your kitchen.

Oat Bran and Its Benefits

• natural source of fibre from the outer layer of the oat grain
• has a neutral taste
• rich in fibre
• fibre from oatmeal contributes to increased stool volume
• has a high protein content 
• thanks to protein, it promotes the growth and maintenance of muscle mass as well as the preservation of healthy bones 
• free of added sugar 
• can be added to both savoury and sweet dishes 
• also suitable for vegans

Nutrition Facts

*Reference intake of an average adult (8400 kJ / 2000 kcal)

Warning

Store in a dry place out of direct sunlight at room temperature.

Allergens are indicated in the ingredients section in bold.

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