Why I love Nairns gluten free oat cakes – an ode to oat cakes

There are a few freefrom products which I just love and cannot live without. Nairns is one of them, and because I eat a nairns oak cake if not every day, at least every week I forget about how amazing they are because they are just always there. Part of the weekly shop. Chosen for breakfast, with soup for lunch, as a quick snack, for picnics, for dipping, with a cuppa…

I love Nairns oat cakes because they go,
with ever meal and filling and so,
I never leave my house without some.
When I forget it’s a miserable outcome.

I eat them for breakfast with bacon or jam.
They’re great with mustard and home-cooked ham.
With humous or tuna or cheese of salmon.
The list is endless, I could go on and on…

You can even dip flavoured ones in your tea.
Ginger, spiced fruit, syrup and chocolatey.
They taste really good to eat just plain.
They’re healthy too so you can’t complain.

Nairn’s ambassador and nutritionist Christine Bailey says, “Oats can be a valuable addition to your diet throughout the winter months, not only helping to boost your energy levels but also your immune health. Oats are a fabulous immune friendly food, rich in immune supporting nutrients such as selenium and beta-glucans, which have been shown to enhance neutrophil action, a type of immune cell. Oats also act as a prebiotic, stimulating the growth of healthy bacteria in the gut, which helps support immune function.”

Nairns Wholegrain crackers - crunchy bite, very tasty

Nairns new gluten free Wholegrain crackers – crunchy bite, very tasty

Nairns have just launched two new products, Gluten Free Wholegrain Cracker (pictured above) and Gluten Free Biscuit Breaks in Chocolate Chip.

The Wholegrain crackers contain: Wholegrain Oats (79%), Sustainable Palm Fruit Oil, Maize Starch, Raising Agent (Ammonium Bicarbonate), Sea Salt, Honey.

The chocolate chip biscuits contain: Wholegrain Oats (50%), Dark Chocolate Chips (14%)(Sugar, Cocoa Mass, Cocoa Butter, Emulsifier: Soya Lecithin, Natural Vanilla Flavouring), Sustainable Palm Fruit Oil, Demerara Sugar, Dietary Fibre, Partially Inverted Syrup, Dark Chocolate Powder (3%) (Sugar, Cocoa Mass, Fat Reduced Cocoa Powder), Tapioca Starch, Raising Agents (Ammonium Bicarbonate, Sodium Bicarbonate), Natural Flavouring, Sea Salt.

Nairns products do come with a warning but I have never had a reaction to any of the dairy free varieties. Both our recipe and factory are nut free. “We cannot guarantee that our ingredients are nut free. Manufactured on equipment that handles milk. Not suitable if you are allergic to the protein Avenin.”

The wholegrain crackers are really very more-ish. They’re less crumbly than the original oat cake and I really enjoyed them with humous, smoked salmon, lime marmalade and just with nothing at all.

I think I didn’t eat the chocolate ones because husband-who-can-eat-anything ate these up pretty quick, warning me that as I am allergic to soya I couldn’t eat them! If you have a soya allergy you may find that products with soya lecithin are alright to eat but check with your allergy specialist first. I will try these next time I see them but eat in moderation. I certainly don’t get a reaction like soya milk causes when I consume soya lecithin. My doctor is quite keen for me to make sure I do eat some soya lecithin in my diet so I don’t become sensitive to that too.

So what’s your favourite Nairns oat cake? I can’t decide, I think I have a favourite for every day of the week but the oats and syrup flavour is probably the one I want to eat most right now.

Do you love them as much as I do? Could you live without the humble oat cake?

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About RuthS

Ruth works freelance as a copywriter and writes the What Allergy blog to share information with people who have allergies, eczema, asthma and food intolerances. http://www.whatallergy.com was voted in the top 5 allergy blogs and Ruth also judges regularly for the FreeFrom Food Awards and FreeFrom Skincare Awards. She runs a support group for the Anaphylaxis Campaign and also writes regularly for Exchange, The National Eczema Society quarterly magazine.


  1. Hi Ruth,
    Thanks so much for reminding me about these. A couple of years ago I gave up GF oats as every time I ate them my heart rate sky rocketed, but recently I re-introduced them in the form of porridge and have had no reaction at all as far as I can determine. I had forgotten all about these wonderful oat cakes and will be so glad to try them once again.
    As usual a very helpful post. I’m off to the shops to get some!

    • I can’t live without them… and cannot believe I have never blogged about them before. I still love them just naked with nothing on (the oat cakes that is not me) and I prefer the plain mini oat cakes best. I am easily pleased. The new products are great, but I always err towards my old favourites. Hope you enjoy your oat cakes when you find some.

  2. LOL
    @Ruths “I still love them just naked with nothing on (the oat cakes that is not me) and I prefer the plain mini oat cakes best”
    Awesome blog Thanks For sharing such a useful article 🙂

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