Plain Oat Cookies

We wanted to create a cookie that you can enjoy for breakfast. This is our plain oat cookies. It has a dense texture, and when you chew, you can feel the oat grains.
We use a high proportion of oats, including 30% large oat flakes imported from Australia. These flakes are steamed, rolled, and dried, which gives them a rich aroma. In total, oats make up over 40% of the cookie, delivering a strong, toasty oat flavor in every bite.
The dietary fiber content is 6.2 grams per 100 grams. In some countries, this qualifies as a "high-fiber food."

We also consider the needs of people who are managing their weight or blood sugar levels. We use isomaltooligosaccharide to replace part of the white sugar. This type of sweetener causes a slower rise in blood glucose.

The estimated glycemic index is around 55, which falls into the low to medium range. We bake the cookies at a high temperature of 190°C, creating a crisp exterior while keeping the inside soft. These plain oat cookies are very filling-eating two in the morning can keep you full until noon.

You can enjoy them directly. Each cookie weighs 12 grams and is individually packaged, making it easy to carry. You can also crush them into 5–10 mm pieces. Many people use them as a base for cheesecakes instead of digestive biscuits, as they provide a better texture.
We have also tested them under freezing conditions. They remain crispy after being frozen at -18°C and then thawed. Since oats contain natural oils that can spoil, we apply an antioxidant treatment to maintain freshness for up to 9 months at room temperature.