Hamlyns Scottish porridge oats750g

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Hamlyns Scottish porridge oats
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£1.35(18p/100g)1.35
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Suitable for home baking. Microwaveable.Hamlyns Scottish Porridge Oats is produced from premium Scottish oats grown and milled in the heart of Scotland's countryside. Traditionally eaten piping hot as porridge for breakfast, Hamlyns Scottish Porridge Oats is a also quick, warm and filling snack at any time of day. In addition, it can be used in a wide range of recipe dishes. Hamlyns Scottish Porridge Oats is a naturally rich source of dietary fibre, particularly soluble fibre.

    Per 100g Oats

    Energy

    1486kJ
    353kcal

    Per Portion/Per 40g Portion as Sold

    Energy

    649kj
    154kcal

    8% RI

    Fat

    3.1 g

    Medium

    4% RI

    Saturates

    0.5 g

    Low

    2% RI

    Sugars

    0.4 g

    Low

    <1% RI

    Salt

    0.0 g

    Low

    <1% RI

    RI = % of your daily reference intake

    Hamlyns Scottish OATFLAKES (100%)
    For allergens, including Cereals containing Gluten, see ingredients in BOLD

    Typical valuesPer 100g OatsPer Serving made with water (approx 45g Oats)
    Energy1486kJ669 kJ
    Energy353kcal159 kcal
    Protein10.9g4.9 g
    Carbohydrate55.0g24.8 g
    Of which Sugars1.5g0.7 g
    Fat6.8g3.1 g
    Of which Saturates1.0g0.5 g
    Polyunsaturates2.7g1.2 g
    Fibre14.1g6.4 g
    SodiumTraceTrace
    SaltTraceTrace

    Preparation and Usage

    Preparation Porridge can be prepared by the traditional method or, alternatively, can be cooked in the microwave. All cooking appliances vary in performance; the following are guidelines only. 1 Serving: 1/2 cup Scottish Porridge Oats to 1 1/2 cups water. 2 Servings: 1 cup Scottish Porridge Oats to 2 1/2-3 cups water. Traditional Method Place oats in saucepan. Add water or, for extra creamy porridge, add part milk. Bring to the boil, stirring continuously. Reduce heat and simmer for 3-4 minutes, stirring occasionally. Add salt or sugar to taste. Microwave Guidelines To microwave in a 650W oven, place oats in a deep non metallic bowl. Add water, or milk and water, and stir. Cook for two minutes on full power. Remove from microwave and stir briskly. Cook for a further minute. Add salt or sugar to taste, stir and serve. Banana and Raisin Bake 250g (10oz) Hamlyns Scottish Porridge Oats 150g (6oz) Margarine 100g (4oz) Soft Brown Sugar 45ml (3 tblsp) Golden Syrup 2 Soft Bananas, mashed 2.5ml (1/2 tsp) Cinnamon 50g (2oz) Raisins Preheat Oven: 180°C (350°F, Gas mark 4) Melt margarine. Add sugar and syrup. Heat gently until the sugar has dissolved. Pour over the dry ingredients. Add banana, and mix thoroughly. Turn mixture into a well greased Swiss Roll tin. Bake for 20-25 minutes. Cool and cut into squares.

    Origin Information

    • Scotland

    Allergy advice

    • Contains Gluten

    Cooking instructions

    General

    1 Serving1/2 cups (40g) Oats to 1 1/2 cups (250ml) waterAll cooking appliances vary in performance, the following are guidelines only.

    Hob

    Place oats in a saucepan. Add water, or for an extra creamy porridge add part milk, part water. Bring to the boil, stirring continuously. Reduce heat and simmer for approximately 3 -4 minutes, or longer if you like a thicker porridge. Add salt or sugar to taste if desired.

    Microwave

    To microwave in a 800W (Cat E) oven, place oats in a deep non-metallic bowl. Add water, or for an extra creamy porridge add part milk, part water and stir. Cook on full power for 2 minutes. Remove from the microwave and stir. Cook on full power for a further 2 minutes. Remove from microwave, add sugar or salt to taste if desired, stir and serve. Take care contents will still be very hot. Adjust cooking times if your oven is different to the above.

    Disclaimer

    Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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