Unlike a vast majority of organic oats on the Australian Market, these oats aren't from Finland; they are grown for us by Stephen and Tania Walter at Burrum Biodynamics, on the Wimmera plains of western Victoria. Their farm is Demeter-certified biodynamic, and they’ve been refining their approach since the late 1990s—using combinations of biodynamic preparations, cover crops, and long rotations to build soil life and resilience. No synthetic fertilisers, no pesticides—just healthy plants grown in living soil.

Steve and Tan grow the Mitika oat variety, a lower yielding, higher quality oat known for its soft, mild flavour and creamy texture. These are steam-rolled oats, not quick-cooked or overly processed, so they hold their shape while still cooking up beautifully smooth.

Ideal for porridge, bircher, oat biscuits, or as the base for a muesli mix. Packed in a 10kg poly bag, they’re a solid pantry staple for anyone who eats oats regularly and appreciates knowing where their food comes from.

Why we love them:

• Grown by Stephen & Tania Walter at Burrum Biodynamics in Marnoo, VIC

• Demeter-certified biodynamic – means no synthetic chemicals

• Mitika variety – naturally creamy and mild

• Steam-rolled for better texture and nutrition

• No additives, no preservatives, ever
  

From the farm:

Burrum Biodynamics is a family farm on the Wimmera plains of western Victoria. Stephen and Tania Walter have been farming biodynamically since the late 1990s, focusing on soil health, biodiversity, and truly sustainable grain production. You can read more about their work here.

FAQs

Are these oats organic?

They’re certified biodynamic through Demeter, which is a step beyond organic. No synthetic inputs are used—just biological soil care and regenerative farming.

What are biodynamic preparations?

Biodynamic preparations are natural substances used to enhance soil fertility and plant vitality. They include:

• Compost preparations: Made from herbs like yarrow, chamomile, stinging nettle, oak bark, dandelion, and valerian, these are added to compost to enrich microbial life and nutrient content.
  
• Spray preparations: Such as horn manure (500) and horn silica (501), these are applied to fields to stimulate soil health and plant growth.

These preparations are applied in small quantities but are believed to have significant effects on the farm ecosystem .

What makes them ‘creamy’?

It’s a combination of the Mitika variety and the gentle steam-rolling process. They cook up soft and smooth without being mushy.

Can I use them for baking?

Yes—these oats are perfect for biscuits, slices, and oat muffins, or as the base of a homemade granola or muesli.

What’s the best way to store it?

Keep the grain in an airtight container in a cool, dry place. For longer storage, consider refrigeration or freezing to protect from pantry pests. For more info, check out our blog post on pests, here

Are these oats gluten free?

Unfortunately, there are no oats that are truly gluten free, and it is illegal to name them as such in Australia. The term ‘gluten’ is used to collectively describe the grain storage proteins (‘prolamins’) from wheat, rye and barley that are toxic to people with coeliac disease. These prolamins have different names in different grains, 'gliadin' in wheat, 'hordein' in barley and 'secalin' in rye. In people with coeliac disease, these proteins can cause issues in the small intestine preventing them from absorbing nutrients. Oats contain a prolamin analog called avenin, which can’t be tested via standard gluten testing. There remains some uncertainty over whether avenin from oats can be harmful to people with coeliac disease, with the biggest problem being you can't tell without a biopsy.

Coeliac Australia has a wonderful post on their website explaining the complexities of oats and the gluten free diet.