Muesli

High in fibre, packed with antioxidants, tasty and easy to make! Try this delicious breakfast muesli bowl.

Healthy and delicious way to start the day!

Perfect for hot summer days! This refreshing drink is delicious and nutritious. Thanks to oats and banana it contains fibre and thanks to blueberries it is packed with antioxidants. Use chilled for this! You can also add a few ice cubes for a colder version of the drink.

The best way to start your day! These overnight oats are quick, easy, and OATally tasty. Plus, they're vegan friendly.

Simple Vegan Oat Cookies

Breakfast Oat Cookies

How do you upgrade porridge? Check our quick and easy tips for an amazing healthy home-made bowl of oatmeal:1. Make it with nut milk like hazelnut milk, almond milk or cashew milk. Whether you use it for porridge or an oat bowl pant-based milk made with nuts will enhance the flavour of oats. 2. Add some fresh fruit like sliced banana, apple or berries. Fresh fruits will bring your porridge to another level. Mixed or topped with fruits, your porridge will provide you with more fibre and essential vitamins (health bomb!). 3. Add some nuts, like almonds, hazelnuts, peanuts, pistachios and more. Nuts are a great companion to oatmeal. They will make it even healthier (another health bomb!) and give it an extra crunch. 4. Top it with chia seeds, hemp seeds or flaxseed. Seeds are a fantastic topping for nearly every dish. Paired with porridge, they will give it an extra crunch, extra fibre and healthy omega-3 fatty acids. 5. Add some aromatic spices like turmeric, nutmeg, ginger or cinnamon. Many spices will be great to upgrade your porridge. Start with a bit of cinnamon, then add some turmeric, nutmeg or ginger and create your favourite porridge seasoning. They will make your porridge warmer and add a few health benefits as well. 6. Add some agave or maple syrup instead of sugar. If you need a bit of sweetness, skip the sugar, and instead go for agave or maple syrup. 7. Add a dash of your favourite juice. Fruit juice is also a great sweetener for porridge. If you decide to use it, remember to reduce the amount of milk. 8. Use organic oats and top-quality sea salt. Quality matters also when it comes to every food, even salt.

We’ve all heard the classic saying that ‘Breakfast is the most important meal of the day’, but is there any truth to it? Well, some of the clue to why it’s touted as being so essential is in the name itself: it’s the way to break our overnight fast. But is skipping it really the dietary faux pas we’ve been led to believe? Well, it turns out there’s many reasons why breakfast is such a significant mealtime. Many studies have shown that regularly eating a good breakfast is linked to better memory and focus, decreased ‘bad’ cholesterol, less risk of developing certain diseases, weight management and good health overall. So seems breakfast is rather beneficial, after all! To help you out, we’ve made a list of healthy breakfast foods, which are mostly vegan friendly, and thrown in a few recipes if you’re needing some inspiration. Let’s get cracking! Oats Having oats for breakfast is one of the best ways you can start your day. They’re one of the healthiest grains on the planet, and are packed full of vitamins, minerals, and antioxidants. Oats are also rich in fibre, which keeps you feeling satiated for longer, whilst also lowering blood sugar and insulin response. This is particularly important in the morning, so you don’t start to crave unhealthy snacks or overeat later in the day. Another great aspect of oats is that they’re easy to prepare and can be paired with basically anything. Make them sweet or savoury by including whatever toppings you heart desires. For a slightly different take on traditional oatmeal, have a look at our Fruit & Nut Overnight Oats. Muffins Muffins at first glance may not seem like the healthiest choice, however there’s still ways you can enjoy these baked goods for breakfast. So, no need to chase away the muffin man just yet! A lot of the ingredients in muffins can be swapped out for healthier alternatives. Instead of sugar think fruit, honey, peanut butter, or cacao. And substitute some of the flour for grains such as oats and quinoa. There are so many different types of healthy muffin recipes out there. One combination we think is delicious for breakfast is our Banana & Almond Muffins. If you’re in rush in the mornings, why not make a big batch and pop them in the freezer. Then, simply reheat them in the toaster oven in the mornings, so you’re breakfast ready. Vegan Scramble Prefer something savoury for your first meal of the day? Well look no further than a scramble. Traditionally this would be made with eggs, but for all our vegan and health conscious friends out there, the eggs can easily be replaced with a plant-based option. Two alternatives are chickpeas or tofu. Both are great sources of protein, whilst also being gluten free and vegan. Protein is an important staple of your diet as numerous studies have shown it increases metabolic health, builds muscle, and aids in weight loss. We’ve got your egg free breakfast covered with our Chickpea Scramble. Chickpeas also contain 8 of the 9 essential amino acids, which are structural components of protein that need to be acquired from the food you eat. Smoothie We all know how vital it is to get enough fruit and vegetables in our diets. They’re packed full of essential nutrients and antioxidants, plus, their fibre content helps keep your digestive system healthy and keeps you feeling full. Smoothies are the perfect way to incorporate some of your 5- a day into your breakfast. There are endless possibilites of ingredients to make your smoothie from, so why not get creative? We personally love this delicious Strawberry Chia Seed Smoothie, along with our heavenly Chocolate Protein Smoothie. Both great ways to get some extra protein in to your morning. Pancakes Pancakes are another breakfast staple that is usually considered unhealthy, but we’ve got your back so you can still keep flipping those delicious cakes! Pancakes can be made from a variety of Healthier Flour Alternatives which contain more nutritional benefits, as opposed to the standard all-purpose flour. If you’re looking to up your protein intake, you can choose a high protein flour such as soya or quinoa flour, alternatively add some protein powder to the mix. Protein is essential for healthy bones, skin, cartilage, and even keeping your hair strong and shiny. If you looking some pancake ideas, then look no further than our Gluten Free Big Boy Pancakes with Muscovado Treacle Syrup or Banana & Strawberry Pancakes Toast Another breakfast favourite! If you want to make this classic morning meal healthier, we recommend switching out white bread for loaves made with minimal ingredients, such as wholegrain, rye or sourdough. This will have less of an impact on your blood sugar levels and are generally lower in fat. If you’re a keen baker, why not try making your own. As to what you decide to put on the toast, well the options are countless. If you’re after a savoury option, we think avocados, tomatoes, roasted peppers, mushrooms, or beans are all highly nutritious and delicious choices. If you prefer your toast to be sweet why not check out our recipe for Vegan French Toast ft. Nooch Granola Granola is a breakfast staple, and for good reason. It’s a much healthier and nutritious choice than many of the popular sugary and calorie laden cereals. Just be aware that a lot of store bought versions of granola can be loaded with added sugars and preservatives, so we suggest mixing your own using oats, nuts, seeds, and dried fruits. These ingredients are rich sources of iron, zinc, and magnesium, as well as B vitamins and vitamin E. You can either eat it as it is, with plant milk, or even sprinkled over yoghurt. For an on the go option, how about trying our Zesty Lemon Chia Seed Granola Bars.

As you may have seen, the NHS has recently ramped up their Better Health campaign to help families make healthier food choices. The recent coronavirus pandemic has contributed to a large increase in child obesity rates. Latest studies show that 1 in 4 children at reception age in the UK, are now categorized as overweight. Being trapped inside during the various lockdowns has led to a substantial decrease in children’s physical activity. School runs and playtime tag were swapped for hours locked away with their online classes and electronic devices. Evidence also shows that a lot of families were buying more food than usual whilst in lockdown, and purchasing more sugar laden and fatty snack than pre-pandemic. The NHS is hoping to aid families in making better choices when it comes to the food they buy and consume. The campaign encourages them to make healthier food swaps by using their newly released, Food Scanner App. Parents can use the app by scanning a certain food they wish to purchase, and the app will suggest a selection of alternatives they can swap it for. Making Better Choices Here at Wholefood Earth, although we may not have a food scanning app, we are more than happy to recommend some healthier swaps. Whilst exercise is of course important, what you put into your body and fuel it with is also paramount. Junk food and sugary treats may feel good in the moment, but they can contribute to a wide range of health problems later down the line. So why not try swapping some of these out for some lower calorie and more nutritionally dense alternatives, and reap the benefits? Whether you are looking to lose weight or just be healthier in general - we’ve got you covered! Swap Crisps for Popcorn Let’s face it; snacking is an essential and tasty part of life. When sitting down to watch a movie, what snack should you be reaching for - crisps or popcorn? Let’s settle the debate. If you want to make the healthier choice, popcorn is the clear winner. Popcorn also known as Popping Corn is a wholegrain, an important food group may help to reduce the risk of heart disease, diabetes and hypertension. One cup of air popped popcorn contains approx. 31 calories, and less than one gram of fat! This means you’ll be able to eat a larger serving of popcorn for the same number of calories as most types of crisps. Popcorn is also higher in fibre than crisps, which is beneficial for digestive health. Just make sure to check if there has been anything added to the popcorn you are buying. This includes toppings such as oil, butter, salt or sugar, as this will put the calorie content up. For the healthiest option we suggest air popping your own popcorn at home! Replace Sweets with Dried Fruits Whilst having the odd bag of sweets as a treat won’t hurt, eating them regularly can negatively affect your health. Sweets have little to no nutritional value as they are generally made of pure refined sugar. An abundance of sugar in your diet can lead to weight gain, dental issues and overall poor nutrition. If you still want that sweet fix, but are looking for something healthier and more nutritious, we recommend Dried Fruits. After all, why have artificial candy when you can have nature’s own candy? Dried fruits have a wide range of nutritional benefits, they are high in fibre, and packed full of essential micronutrients and antioxidants. Plus, it counts as one of your 5 a day! However, as dried fruits do still contain a type of sugar, we recommend having them in moderation and watching your portion size. Try Nooch Instead of Cheese Nutritional Yeast Flakes (or as it is more widely known – Nooch) has become a popular food substitute for people wanting the taste of cheese without the animal fat or calories. Nooch has a strong savouriness which is said to be similar to the flavour of Parmesan cheese. So why should you be swapping out your grated cheese for Nutritional yeast flakes? Firstly, the calorie content is much lower than most of types of cheese. A tablespoon-sized amount of Nooch has just 20 calories and contains little to no sodium. Most brands of nutritional yeast are also fortified with the B12 vitamin. B12 is an essential vitamin needed for the development and function of many body parts, including the brain, nerves, and blood cells. This also makes it a great alternative for vegans as B12 is generally only found in animal products. Swap Chocolate for Carob Do you crave chocolate and suffer with a sweet tooth? Well, we’ve got some good news for you - there is a healthier replacement in town! Carob is an excellent alternative to chocolate. Whether it be in the form of chips, syrup or Carob Powder, you can use it the same way you would chocolate, in nearly all recipes. Carob also has a wide range of health benefits. Unlike chocolate it’s caffeine, tyramine and fat free, making it an ideal substitute for migraine sufferers and people with a high blood pressure. It’s lower in sugar and higher in fibre, meaning it will help you stay fuller for longer. Also, carob is naturally gluten free so is a better choice for anyone with digestive issues or coeliac disease. Swapping out chocolate for carob means you can still enjoy your favourite sweet treats with fewer calories, fat, and sugar – Yay! Replace Sugary Cereals with Oats Breakfast is often touted as the most important meal of the day. One of the most popular breakfast choices here in the UK is cereal. A lot of ready-made cereals you can pick up from your local supermarket can be high in sugar and high in calories. For a healthier choice, why not try swapping your cereal out for oatmeal? Oats are packed full of fibre which keeps you feeling satisfied for longer and therefore reducing the chance of snacking and overeating throughout the day. Many people report it gives them more energy and leaves them feeling less lethargic than they would eating other types of breakfast food. Their high soluble fibre content can also aid in reducing blood sugar levels and insulin response. Oats are also incredibly versatile, you can mix anything you like into it, making it either savoury or sweet - so you can get creative with your breakfast!

We learned that fruits and vegetables were good for us when we were kids. Our parents tried to encourage us to eat spinach, broccoli and lettuce in many ways - sometimes by using force. Remember that?Our mums used to buy unpacked foods and fresh veggies in local stores and prepare homemade meals. These days, it’s hard to find any fruits and vegetables in a corner shop. Over the years, our lifestyles and food culture have changed significantly. Unhealthy processed foods. Today, fast-food ads are everywhere, and the supermarkets’ shelves are stocked with ready-to-eat processed foods, which are more convenient for our busy lifestyle. We buy and consume these products without thinking about what they contain and how they were made. And sadly, the truth is that these products are often made with poor ingredients, contain a lot of salt, sugar and chemical substances that are not good for us. Following our busy schedules and looking for an easy and more convenient lifestyle, we tend to forget what real food is. While ready meals are easy to warm up and consume, we shouldn’t rely our diet on these products when we want to be healthy and look good.Perhaps, these products will satisfy us for a while, but having them every day will have severe consequences for our bodies. A growing number of studies suggest that eating highly processed foods increases the risk for obesity, type 2 diabetes, high pressure and heart diseases. What are the foods that help us maintain good health? Whole foods plant-based diet is the best for you. Whole foods are natural, unprocessed, unrefined products rich in original nutrients foods that we should consume more. Plant-based whole foods like vegetables, fruits, whole grains, legumes, nuts, seeds, cereals do not contain chemical additives or preservatives. Instead, they come loaded with beneficial nutrients such as vitamins, minerals, antioxidants and fibre. Whole foods are in the same state they were in when harvested (fresh or dried), and less processed foods keep their best nutritional values. Eating more plant-based whole foods is the best thing you can do for your body and health. Unprocessed whole foods may also help you avoid many illnesses, maintain diabetes, reduce inflammation, which is considered the significant driver of heart disease and muscle pain. The key to your health is a whole foods plant-based diet. Source of nutrients, fibre and antioxidants. More recent medical studies show that a healthy plant-based diet provides us with enough protein, healthy fats and good carbohydrates, vitamins, calcium, magnesium, fibre and antioxidants. Whole foods are loaded with antioxidants. And our bodies need antioxidants to fight free radicals that are responsible for blood cell damage. Vegetables, legumes, nuts, whole grains, and fruits contain a lot more antioxidants than animal-based products. Whole foods high in fibre, which boosts digestion and healthy metabolism, will make you feel full longer and help you maintain proper weight. Eating more foods rich in fibres such as chia seeds, flaxseeds, beans and legumes, vegetables, and fruits may help reduce blood sugar levels which is particularly essential for those at risk for diabetes. For those with a sweet tooth, whole foods snacks such as nuts may also help reduce sugar cravings for products like cookies, cakes, and candies. Once your body gets used to eating whole, unprocessed foods, cravings for sugary foods could become less frequent.

Diatomaceous Earth Using Diatomaceous Earth to store dry goods is not a novel concept. Several ancient cultures used to mix DE into their grain stores to protect them from insects. This ancient practice is still carried on in agricultural practices today where farmers and warehouses mix DE into their grain and animal feed. Diatomaceous Earth can also be used to help preserve food storage items such as flour, legumes, rice, pulses, or any other dry foods. Not only can DE deter and exterminate any unwanted insects, but Diatomaceous Earth is also great at absorbing moisture, keeping the food dry and mold-free. It also serves as a flow aid and anti-caking agent. This is especially helpful with any feeds and products that experience any difficulty with flowing and pouring. This is particularly helpful with any wet feeds or feeds abundant in molasses. Diatomaceous Earth helps to coat it, break it up and keep them from sticking together. Use food-grade DE in your cereal, oatmeal, pasta and other shelf items. You can even cook your DE treated items without having to worry about it hindering its taste, as DE is tasteless. The very best part, DE is entirely natural, helping to eliminate any need for artificial preservatives or nasty chemicals! Freezing Another popular food preservation method used is freezing. Ideal for increasing longevity, zero chance of finding any pests or mold (assuming your freezer is functioning properly). While a couple of these claims may be true, this is not so for longevity increase. This is because after some time the taste and quality of the product decrease due to the cold. The amount of time your grains remain fresh at home largely depends on how much of their shelf life has already been used up during shipping, at the warehouse and in the shop, before bringing them home. Here are some guidelines that may help you with your grain storage journey. Whole Grain Flour/Meal Intact Whole Grain (still has the bran) Amaranth Pantry: 2 months Freezer: 4 months Pantry: 4 months Freezer: 8 months Barley Pantry: 3 months Freezer: 6 months Pantry: 6 months Freezer: 1 year Brown/coloured rice Pantry: 3 months Freezer: 6 months Pantry: 6 months Freezer: 1 year Buckwheat Pantry: 1 month Freezer: 2 months Pantry: 2 months Freezer: 4 months Popping Corn/ Corn Pantry: 3 months Freezer: 6 months Pantry: 6 months Freezer: 1 year Millet Pantry: 1 month Freezer: 2 months Pantry: 2 months Freezer: 4 months Oats Pantry: 2 months Freezer: 4 months Pantry: 4 months Freezer: 8 months Quinoa Pantry: 2 months Freezer: 4 months Pantry: 4 months Freezer: 8 months Rye Pantry: 3 months Freezer: 6 months Pantry: 6 months Freezer: 1 year Spelt Pantry: 3 months Freezer: 6 months Pantry: 6 months Freezer: 1 year Wheat Pantry: 3 months Freezer: 6 months Pantry: 6 months Freezer: 1 year Wild Rice Pantry: 2 months Freezer: 4 months Pantry: 4 months Freezer: 8 months Salt Using salt as a preserving method is another way to promote the longevity of some foodstuffs. This method is generally reserved for the preservation of different meats and fish. This is known as curing or salt curing. Further to its preservation properties salt curing contributes the element of flavour. Some also regard salt as a powerful deterrent for microbial growth however, the actual levels of salt required to promote this would be too high for the body to handle. Vacuum Sealing When it comes to food preservation using a vacuum sealer can be one of the best ways to keep food fresh longer, be it in the pantry, fridge or freezer. Producing a vacuum means removing all the oxygen from the contents of a package. This helps reduce the rate of bacterial growth whilst curbing oxidative rancidity of fats in foods. However, the elimination of oxygen does not necessarily eliminate the possibility for all bacterial growth. Some types of pathogens (illness-causing bacteria) prefer a vacuum environment as this eliminates the competition from spoilage bacteria they can reproduce even more rapidly. Many of whom use vacuum sealing as a form of preservation double up by freezing the vacuumed packs as well. Providing an even ‘safer’ shelf life for some products. Flours and rice can last from 1-2 years frozen when vacuum sealed! Cool, Dry Conditions A cool dry place usually refers to a pantry, drawer or closed cabinet where the temperature stays between 8-15 degrees Celsius where the relative humidity is about 80%. This is a common instruction found on the back of most dry food packaging. In order to maximise the life of packaged goods make sure to keep them away from sunlight and any common heat source from your kitchen. These include hobs, ovens and any areas surrounding the refrigerator. Contrary to popular belief the areas surrounding the refrigerator and the top of it are quite warm. This is because fridges are constantly at work removing heat from its internal cooling cabinets and releasing it into the room outside. The best bet is to store your packaged goods in a cool, dry and closed space. Citric Acid Citric Acid is another quick fix for food preservation at home. However its use is more prevalent with freshers foods. If you're having a large party of people coming over and you don’t want your big bowl of guacamole to brown while you wait for everyone to get there. Sprinkle a bit of citric acid in your guac and voila! It won't brown. The same is true for apple slices, still want them to look crisp and fresh for a packed lunch or a serving platter? Sprinkling some citric acid over the top and you’ll have that perfect slice look for longer. In Conclusion There are many different ways in which one can aim to lengthen the shelf life of one's dry products. It is only a matter of choosing which method suits you and your product's needs best. // //

We’ve got bran flakes and muesli a-plenty, we’ve got coarse and fine oats galore. You want the jumbo size? Sure! We’ve got everything. A common concern when buying various oat products is ‘How do these differ from one another?’. Not to fear, for we are here to clear up any apprehension you might have about whether or not some of these products are the same and why not. How Oats Are Made Origin Let's start from the beginning. Oats come from a plant known as Avena Sativa, a type of grass grown specifically for its cereal grain seed. When the plant is mature and ready to be harvested the seeds of the Avena Sativa plant are collected and this is where the oat journey begins. Harvest & Processing At this point in time, the seeds are known as ‘Oat florets’. After the florets have been harvested they are gathered, loaded onto trays and spray washed with a high-intensity water spray. This helps remove any foreign debris that may be present in the harvest, this process may be repeated a few times. Once the florets have been adequately cleansed they are put through a large separator. This helps sort the florets by size. The larger florets are used for oatmeal and other food products whilst the ones of smaller size are diverted for use in animal feed. Next, the oat florets are graded based on density and size. To perform this graders judge the oat florets by width and are then put through a second separator composed of perforated cylinders. After the florets have been graded, they go into the hulling process. Human beings cannot digest oat hulls. Thus, the florets are put through rotating discs that move at different speeds depending on the size of the oat to remove its exterior. (At this point in the process the florets are now known as groats (dehusked oats and grains). This is the oat grain in its most whole, intact form. The husk has been removed, but other than that, the bran, endosperm, and germ remain intact.) After this process what is left is a mix of hulls, groats, florets, and broken groats. This mixture is then re-introduced to the discs, further removing hulls and smaller particulates. Once this is done, the groats are placed on tilted tables that rock back and forth further separating the florets and groats. The groats continue along the process, and any remaining florets get sent back to the discs. The final step in processing is known as drying or kilning. During this process, the groats are put into long vertical cylinders where they are blasted with air and steam to increase the temperature. Radiant heat is then added to get rid of any moisture remaining in the oats whilst simultaneously killing any bacteria or inactive yeast that is left. At this point, the groats are able to be sold as they are, or they can be refined further. Refining This is the part where all lovely oat derived products are born. The next few steps in the refining process have to do with sizing, cutting, milling and rolling. Once the groats have been dried they are run through a cutting machine where sharp knives slice them up into flakes if they require being cut down into smaller sizes. After this the oats are rolled flat between steel rollers, turning them into flakes. At this stage in the process, some of the oats lose the outer layer of the seed known as the bran, the outer layer of the groat. The final stage of the refinement process is grinding, where the oats are milled into flour. The Difference Between Different Types of Oats Steel Cut Oats If groats are cut into two or three pieces with a sharp steel blade, you get steel-cut oats. This gives them a bit of a chewier texture than the whole oat groat, taking between 20-30 minutes to cook. They cook quicker than oat groats, as the water can more easily penetrate the smaller pieces. Steel-cut oats can be made on the stovetop, in a slow cooker, or in an Instant Pot. Steel-cut oats are also sometimes known as Irish oatmeal. Pinhead Oats Pinhead oats are a coarse form of oatmeal where oat groats have been chopped into two or three pinhead-sized bits. It is nutritious because it still has the bran attached, it can be made into traditional porridge however, it takes about an hour to cook. Scottish Oats The groats may also be refined by grinding. Instead of cutting the groats with a metal blade, the scots traditionally stone-grind them creating broken bits with varying sizes. Some say this results in a creamier porridge than their steel cut counterparts. They cook in about 10 minutes on the stovetop and can also be cooked in the microwave. Rolled Oats / Old-Fashioned Oats / Porridge Oats Rolled oats, also known as regular or old-fashioned oats are created by steaming and then rolling out the groats into flakes. The steaming process helps to stabilise the oats by deactivating the lipid hydrolysing enzymes. This helps the oats stay fresh for longer, whilst creating a larger surface area ultimately allowing the oats to be cooked faster. By far the most popular form of the oat, rolled oats can be used in various applications. Cooked on the stovetop as oatmeal, making overnight oats, used as an ingredient in pancakes, baked goods, muesli, granola, smoothies, the list goes on. Rolled oats are best cooked on the stovetop and typically take between 5-10 minutes to cook. Jumbo Oats Jumbo oats simply go through the process of being steamed and then rolled. No cutting is necessary. Quick Oats Quick oats are a variation of rolled oats, after being steamed they are also rolled to be thinner. This increases their surface area thus, lessening its cooking time. Quick oats tend to cook in about 1-3 minutes in the microwave however, they do have a mushier texture compared to regular rolled oats. They are great for baked goods, quick breakfasts, granola, overnight oats, energy bites, etc. Instant Oats Instant oats are the most processed version of the rolled oat. After being steamed and rolled they are usually pre-cooked and dried before being sliced into even smaller pieces. These are the quickest oats for cooking and only need a quick zap in the microwave or a soak in hot water to be ready to eat. Instant oat products oftentimes contain unnecessary sugars and additives, be sure to check your product labels. Instant oats like quick oats have a mushier texture when compared to regular rolled oats. Oat Bran Oat bran is sometimes a by product of oat manufacturing. The bran is the outer layer of the oat groat. Although the bran is not a whole grain it is still highly nutritious and rich in fibre. When Oats are being refined further they tend to lose the bran when they are refined further from being steel-cut. It can be used as a supplement in a way, a topping on cereal, as a hot porridge on its own, or mixed into baked goods to increase fibre content. Oat Flour The final and most refined form of oats is oat flour. It is nothing more than finely ground rolled oats. It is popularly used to thicken products or used in baked goods. Conclusion Hopefully, our little section on the processing of oats has helped shed some light on the ins and outs of what your oats really are and how they came to be. Be it porridge oats, toasted oats, coarse pinhead oatmeal, fine pinhead oatmeal, or oat bran it will now be much clearer what it is exactly that you’re buying. At Wholefood Earth we’ve got your back and also just about all that is necessary to fulfil all your oatmeal needs.