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.

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:

Stephen and Tania manage their farm as a living system. Their approach supports pollinators, improves water retention, and boosts long-term soil fertility. The result? Grains that are deeply nourishing—not just for us, but for the land too. You can read more about them here.

FAQs

What’s the difference between these and the creamy rolled oats?

Both are from the same farm and the same Mitika oat variety. These are the broken bits that come through the screen when the creamy rolled oats are being graded so they cook faster and have a smoother, softer texture—ideal for quick breakfasts or baking.

Are they organic?

They’re certified biodynamic through Demeter, which meets and exceeds organic standards. That means no synthetic fertilisers, pesticides, or GMOs—and a focus on holistic, regenerative agriculture.

Can I use them in baking?

Yes—these quick oats are excellent in porridge, baby food, biscuits, oat slices, muffins, oat pancakes and delicious in your favourite sourdough.

What are biodynamic preparations?

They’re natural preparations made from herbs and minerals used in small amounts to support soil life and plant health. For example, horn manure and compost herbs help improve nutrient cycling and soil biology. You can learn more about them here.

How should I store them?

Store in a sealed container in a cool, dry spot out of direct sunlight. Properly stored, they’ll stay fresh for several months. You can read more about storage 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.