Organic oat flour

The flour rich in protein and vitamins

POWDER Nothing But Plants®

9,90 €

Made in France | Ref. KH21
1 unit
3 + 1 free

Description: Organic oat flour


Discover the exceptional properties of SUPERFOODS with the new powder range from our new brand POWDER Nothing But Plants® range!

This product range offers an innovative concept: an alternative way of consuming dietary supplements and healthier foods – in milkshakes, salads or mixed with your favourite foods.


A dream for every athlete who loves good food!

The flour that provides iron, proteins, vitamins and minerals to make healthy and tasty recipes!

With its antioxidant, anti-inflammatory and cardioprotective properties, oatmeal is not only a tasty ingredient, but also a natural anti-ageing ingredient, essential for a balanced and varied diet.

Make nutritious breakfasts and energy-rich snacks with POWDER organic oatmeal!


The oat plant (Avena sativa L.) is an annual plant that belongs to the Gramineae family. Its stem can grow up to 105 cm tall, its flat leaves are veiny and rough, and its flowers are grouped into pairs in two small ears around 2 cm long (1, 2).

Oat seeds, which are brown in colour, have for centuries been an essential food for much of humankind (1). The sixth most produced cereal in the world, it is consumed as flakes, bran or flour, as ingredients in different recipes and breakfast cereals (3).


It is believed that the oat plant is native to Sicily, where it grows wild. In the northern hemisphere, oats have been grown and used as food since the Iron Age (1,2).

Ancient Greek and Roman texts mention oats, although never as food. The Germanic peoples were the first to consume it (2).

The Greek physician Dioscorides (40-90 AD) comments on how “porridge made from oats restrict the belly” and Spanish physician Laguna (1499-1559) talked about its application on the skin (2). Traditionally, oatmeal dressings were used to combat leprosy (1).

Nowadays its crops cover large areas of cereal-producing plains (1, 2). But oats have also been used in personal hygiene and beauty products (creams, soaps, ointments etc.)



Oats are widely used for their sedative, mineral and vitamin-rich properties (4).

Oat seeds are one of the cereals with the highest iron (0.8%) and protein contents (11%, three times more than wheat, although less than starch) (3, 5). They contain other mineral salts (manganese and zinc), vitamins (A, B1, B2, E and D) and several active principles, such as alkaloids (gramine, trigonelline etc.), saponins (avenacosides), flavones, tocopherols and lecithin (4,5).

Its avenanthramides, bioavailable compounds, have anti-inflammatory, anti-atherogenic and antioxidant properties (6, 7).

Numerous clinical trials have demonstrated the cardioprotective properties of oat products (bran, semolina and flour), whose soluble fibre, especially beta-gluten, reduces levels of ‘bad cholesterol’ (LDL) without modifying levels of ‘good cholesterol’ (HDL) (8, 9).

In addition, as a good source of insoluble fibre, oats aid intestinal function (9).

Oat polyphenols have anti-inflammatory, antiproliferative and anti-itch activity, possible additional protection against heart disease, colon cancer and skin irritation (6).

Oats are also used in cosmetics in case of eczema, seborrhoea, urticaria, dermatitis and other skin irritations due to their anti-inflammatory and nutritive properties (5).


Chai porridge

Ingredients (serves 4) (10):

  • 1 ½ litres of milk
  • 500-800 g oatmeal (depending on desired thickness)
  • 1 teaspoon salt
  • 1 teaspoon of ground cardamom
  • 1 teaspoon ground cinnamon
  • 1 teaspoon turmeric
  • 1 teaspoon coriander
  • 4 tablespoons of honey
  • ½ teaspoon vanilla extract


  • Infuse the milk with the salt and spices for 5 minutes, over low heat, stirring constantly.
  • Add the honey, vanilla and oats and mix until you get a homogeneous result.
  • Cook over medium-low heat, stirring constantly for 20-25 minutes, until the oatmeal thickens.
  • Serve hot with honey and strawberries.

Oat bread with chia

Ingredients (serves 4) (11):

  • 100 g oatmeal
  • 300 ml milk
  • 250 g whole-wheat flour
  • 250 g strong bread flour
  • 1 pack of baker’s yeast
  • 1 teaspoon salt
  • 1 teaspoon of brown sugar
  • 1 teaspoon of honey
  • 60 g butter
  • A handful of chia seeds


  • Mix the oatmeal and milk. Leave to stand for 4 hours.
  • Heat the honey with the butter for a few minutes. Set aside.
  • Add the yeast to the wheat and bread flours, mix with the sugar and salt.
  • Add the butter, honey, seeds and oatmeal with milk.
  • Knead by hand.
  • Place in a clean bowl and cover with a damp cloth.
  • Once it has doubled in volume, remove it from the bowl and knead it to release air.
  • Shape it and place it on a baking sheet. Sprinkle with water and add chia seeds on top
  • Allow to stand for one more hour.
  • Preheat the oven to 200 ºC, bake for 10 minutes, then reduce the temperature to 180 ºC. Allow to cook for half an hour.
  • Remove and let cool.


  1. Cebrián, J., & Guarga, J. (2012). Diccionario de plantas medicinales. RBA Libros.
  2. Serra, B. I., & Lluís, J. (2001). Gran enciclopedia de las plantas medicinales: medicina natural del tercer milenio/Josep Lluís Berdonces I Serra (No. C 615.321 B47 [19--].).
  3. Webster, F. (2016). Oats: chemistry and technology. Academic Press.
  4. Vanaclocha, B. V., & Folcara, S. C. (Eds.). (2003). Fitoterapia: vademécum de prescripción (Vol. 12). Barcelona: Masson.
  5. Serra, B., & Serra, J. L. J. L. B. (2009). Gran diccionario ilustrado de las Plantas Medicinales: descripción y aplicaciones, El Libro más completo sobre fitoterapia. Océano Ambar.
  6. Meydani, M. (2009). Potential health benefits of avenanthramides of oats. Nutrition reviews, 67(12), 731-735.
  7. Dykes, L., & Rooney, L. W. (2007). Phenolic compounds in cereal grains and their health benefits. Cereal foods world, 52(3), 105-111.
  8. Chu, Y. (Ed.). (2013). Oats nutrition and technology. John Wiley & Sons.
  9. Hernandez, A. G. D. (2010).  Nutrition Treatise: Composition and Nutritional Quality of Foods (Vol. 2). Ed. Médica Panamericana.    

Organic oat flour (Avena sativa L.).


Contains oat. Does not contain GMOs.


per 100 g
1485 kJ / 352 kcal
6.9 g
1.2 g
56 g
1.3 g
5.0 g
14 g
0,03 g



Oat flour can be used to make crêpes, pancakes, sponges, biscuits, porridge, cupcakes, bread, etc., or to accompany milk, yoghurt or juice.


Store in a cool dry place away from sunlight.


This food is manufactured under a GMP-compliant. GMPs are the Good Manufacturing Practice guidelines for the European food industry.

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