Roasted Spring Oats



The humble oat was the last of the major cereal grains to be domesticated, over 3,000 years ago, in Bronze Age Europe. Originating as a weed growing within other cultivated crops, oats were considered horse feed by Romans and are still used as livestock feed today. However, oats are packed with important vitamins, minerals and antioxidants, and are not to be ignored! Oat tisane (where the grain is kept complete) is a completely new concept and based on other grain and seed tisanes, such barley and buckwheat.
Naturally grown without the use of any pesticides or chemicals, our roasted spring oats are harvested 1,200 – 1,500m above sea level from the Zangezur Mountains of Armenia. Only the outer straw has been removed (and the oats have not been rolled), which means higher nutritional content within each grain. Our spring oats are lightly roasted to bring out the earthy, nutty and sweet flavours, and are slightly sweeter than our roasted spring barley due to their lower caramelisation point.
Oat tisane may be drunk hot or cold, and may be enjoyed before a meal to aid digestion or during or after exercise for increased hydration.