Palm Oil Free Oatcakes
We have been perfecting the oatcake since 1895 when John Paterson began selling all those his wife could produce from a horse-drawn van.
Times may have changed, but we still bake our oatcakes using the same traditional method – slowly over an open gas flame using an 84% oat recipe.
There's also a modern twist to our oatcake story. We switched from using palm oil to sustainable olive oil in 2002 and more recently sustainable sunflower oil to make a more ethical product without compromising on taste.
The result is our award-winning range that is low in sugar, high in fibre, wheat free and contains less saturated fat while being the only orangutan friendly oatcake on the market!