The Oat Blog

Delicious Gluten-Free Recipes

Strawberry-banana Smoothie

Under 30 min ( for 2 )


250ml milk or apple juice
200g strawberries
1 banana
75g Provena Gluten Free Jumbo Oats
1 tbsp Sugar


1. Put all the ingredients in a deep bowl. Process with a handheld blender or food processor.
2. Pour into glasses. Serve as a snack of a healthy breakfast beverage.

Oaty crepes

Under 60 min ( makes 20 )


500ml milk
250g Provena Gluten Free Wholegrain Oatflour
2 eggs
25ml liquid margarine
0.5 tsp salt


liquid margarine


1. Beat the flour into the milk. Add the salt. Let it rise for around 15 minutes.
2. Add eggs and liquid margarine.
3. Fry small pancakes in a frying pan or blini pan.
Serve with jam.

Oaty apple crumble

Under 60 min


4-5 apples
3 tbsp brown sugar
1 tsp cinnamon


100 g margarine
0,5 dl sugar
1 tsp vanillin sugar
3 dl Provena Gluten-free Jumbo Oats


1. Preheat the oven to 225 degrees.
2. Peel the apples and slice them into thin wedges (1 l)
3. Spread the apple wedges in a low, greased pan and sprinkle the brown sugar and cinnamon on top.
4. Mix the soft margarine, sugar, vanillin sugar and oats into a crumble.
5. Spread the crumble on top of the apple wedges.
6. Bake on the middle shelf of the oven for 15–20 minutes. Serve the crumble with ice cream or vanilla sauce.

Gluten-free Christmas Pudding

This fruity gluten-free Christmas Pudding makes your tongue water. And your tongue will water a while, because the pudding takes hours to make. We suggest you to be patient because the Christmas Pudding is worth waiting.

Christmas pudding

125 g raisins
125 g sultanas
75 g dried cranberries
50 g mixed peel
100 g Provena Gluten Free Oat Bread Mix
100 g brown sugar
2 tsp mixed spice
100 g prunes
1 orange rind grated & juice
50 g oil
1 lemon rind grated & juice

Also required:
1 greaseproof paper
1 tin foil

1. Mix together the raisins, sultanas, dried cranberries, mixed peel, flour, sugar and mixed spice.
2. Chop the prunes and stir these into the bowl.
3. Mix in the oil, grated lemon and orange rinds & juices.
4. Stir well and leave to stand for at least 2 hours or overnight.
5. Grease the sides of a 1lt/2pt pudding basin then cut two circles of greaseproof paper the size of the top of the pudding basin and reserve these.
6. Stir the mixture again then press the mixture into the 1lt/2pt pudding basin.
7. Cover the top of the puddings with the greaseproof paper circles.
8. Spread tin foil over the top of the pudding basin tucking it in well around the outer rim.
9. Place the pudding basin in saucepan then fill with water until it is half way up basin.
10. Put the lid on the saucepan and boil for 5 hours.
11. Carefully remove the pudding and cool without removing the foil or greaseproof paper.
12. Store the pudding until required.
13. Before eating, remove and refresh the greaseproof paper and foil layers.
14. Place the pudding basin in saucepan then fill with water until it is half way up basin.
15. Steam for a further 2 hours.
16. Put a plate on top of the pudding basin and carefully invert the pudding.
17. Serve warm.

Temperature & cooking time:
Simmer on hob for 5 hours then for 2 hours

Gluten-free Cherry Cake

Gluten-free Cherry Cake is a gourmet dessert for Christmas coffee party, or any other moment when you want to indulge your guests. The recipe is for 12 servings and it takes more than an hour to bake this lovely cake.

Cherry Cake

200 g margarine
3 dl sugar
4 egg
4 dl Provena Gluten Free Baking Flour with Oats
1,5 dl cacao powder
2 tsp baking powder
2 dl milk

To moisten:
1 dl cherry or berry juice

Filling and icing:
1-2 dl cherry jam
500 g fresh cherries
4 dl whipping cream
1 tsp vanillin sugar
1-2 tbsp sugar

For decorating:
grated and melted chocolate
fresh cherries

1. Preheat the oven to 175 degrees.
2. Grease and flour a 25 cm cake tin
3. Beat the margarine and white and brown sugars until fluffy. Add the eggs one at a time, beating constantly.
4. Mix together the dry ingredients and alternately add to the dough with the milk.
5. Pour the batter into the cake tin. Bake on the middle shelf of the oven for around 50–60 minutes.
6. Let the cake cool before turning out and cutting it into three layers.
7. Wash and halve the cherries and remove the stones. Save a few cherries whole for decoration.
8. Whip the cream. Flavour with sugar and vanillin sugar.
9. Moisten the cooled cake layers with cherry or berry juice. If you want, you can flavour the liquid used to moisten the cake by adding cherry liqueur. On the first layer, first spread half of the cherry jam, then half of the cherry halves and a third of the whipped cream. Fill the second layer in the same way. Place the top layer on top of the second layer. Let the cake set for a couple of hours in the refrigerator.
10. Spread the remaining cream over the cake. Decorate the cake with grated chocolate and fresh cherries dipped in chocolate.

Gluten-free Cherry-Almond Buns

Looking for a Christmas pastry which you can make many servings at a time? You can bake this gluten-free Cherry-Almond Bun on an oven plate and it takes only a little more than an hour to bake these lovely buns. 

Gluten-free Cherry-Almonf Buns

2 1/2 dl milk
1 egg
1 dl sugar
1 tbsp cardamom
1/2 tsp salt
100 g margarine or
1 dl liquid margarine
1 bag dry yeast (11g)
4 dl Provena Gluten Free Baking Flour with Oats

For glazing:

tinned cherries, almonds


1. Warm the milk to +42- degrees Celsius (well above body temperature).
2. Add the egg, sugar, cardamom, salt and soft or liquid margarine to the milk. Mix the dry yeast into the flour mix and add to the dough. Mix the dough with a wooden spoon until smooth.
3. Turn out the dough into a greased, rectangular (about 30 x 20 cm) oven pan. Spread the dough evenly with floured hands, or with a spatula.
4. Let rise under a cloth in a warm, draftless place for about 30 minutes.
5. Preheat the oven to 200 degrees.
6. Glaze with egg and divide the dough into squares. Press a cherry half into to center of each square. Decorate with almonds.
7. Bake in the oven for about 20 minutes on the bottom self.

Gluten-free Cranberry-Oat Biscuits

Gluten-free Cranberry-Oat Biscuits are ideal Christmas present for your loved ones or an excellent serving with a cup of coffee or tea. You can bake 5 to 7 biscuits with the recipe and these lactose free biscuits can be baked without milk and eggs. Baking these delicious biscuits take a bit more than 60 minutes including preparations.

Gluten-free Cranberry Oatbiscuits


150 g lactose-free shortening
2 dl brown sugar
4 dl Provena Gluten Free Whole Grain Oat Flour
5 dl Provena Gluten-free Jumbo Oats
2 tsp baking powder
2 tsp vanilla sugar
1/2 tsp salt
1 dl pumpkin seeds
1 dl crushed almonds
1 1/2 dl dried cranberries
3/4 dl water

1. Mix together soft shortening, brown suger, wholegrain oat flour, oat flakes, baking powder, vanilla sugar and salt.
2. Add pumpkin seeds, crushed almonds, dried cranberries and water. Mix together well, and shape the dough into a sausage, with a diameter of around 5-7 cm.
3. Let the dough set for about 30 mins in the refrigerator.
4. Cut the dough into about 1 cm pieces, put on a baking sheet lined with baking paper, and pat them down a little.
5. Sprinkle oat flakes and cranberries on top.
6. Bake at 175 degrees celsius on the middle shelf on the oven for 10-15 min.

A whole new lifestyle or just something different for a change

For many, oats are familiar from banquets and other baking. Earlier those might not have been made from pure oats, so it’s been a no-go for coeliacs . However, today many goods in a party table are completely gluten-free and most people won’t even notice the difference.  As oats are a familiar ingredient, baking and cooking from those is an easy start for gluten-free-ness.

Oats are easy to handle in baking and there’s an endless supply of recipes and tips online, not to mention a growing selection of special gluten-free baking products. There’s definitely something for everyone in today’s gluten-free world. And even the pickiest of guests can’t refuse to taste because of weird-sounding, mystery ingredients.

Gluten-free cooking is a challenge that many trendy food people want to tackle. Many also use gluten-free products to spice up dinner and snack times. For coeliacs, gluten-free is naturally not a choice but mandatory, and for them spicing things up has been tricky in the past. Luckily, there are more and more  gluten-free options available every day, thanks to pure oats for example. What has earlier been a limiting allergy has become a trendy phenomenon that has widened “normal” people’s food preferences as well. If you haven’t given our products a go yet, go have look at them:


Try out these delicious orange cupcakes! This and other recipes you’ll find at Provena’s website.


Elämäntapamuutos tai pientä vaihtelua

Kauraa on löytynyt suomalaisesta arki- ja juhlapöydästä pitkään leivän, keksien ja esimerkiksi omenapaistoksen muodossa. Ennen niitä ei välttämättä ole tehty puhtaasta kaurasta, mutta nykyään on monia tilaisuuksia, joissa kaikki leivotut tuotteet ovat gluteenittomia ja moni ei edes huomaa eroa. Kynnys tehdä gluteenitonta kaurasta on monelle pienempi kuin vieraammista raaka-aineista, koska sen käyttäytyminen ruoanlaitossa ja leivonnassa on tuttua.

Kaura leipoutuu hyvin, ja nykyään tuotevalikoima on uskomattoman laaja. Internetistä löytyy paljon inspiraatiota kaurasta leipomiseen ja verkkokaupassamme myynnissä oleva Provena tarjoaa myös valmiita sekoituksia eri leipomistarkoituksiin. Kokeilemisen aloittaminen on siis erittäin helppoa, eivätkä nirsoimmatkaan vieraat tai perheenjäsenet pelästy vieraita aineita.

Gluteenittomuus on trendileipureille ja ruoanlaittajille kiehtova haaste. Monet myös hakevat gluteenittomista raaka-aineista vaihtelua ruokapöytään, välipaloihin ja leipomisiin. Keliaakikoille se on välttämätöntä, ja heille vaihtelun etsiminen onkin aiemmin ollut hankalampaa. Onneksi nykyään tilanne on jo huomattavasti parempi, esimerkiksi puhtaan kauran ansiosta. Rajoittavasta sairaudesta tai ruoka-aineallergiasta on siis noussut mielenkiintoinen, trendikäs ilmiö joka on tuonut vaihtelua myös tavallisiin ruokapöytiin. Jos et ole vielä kokeillut gluteenittomia tuotteitamme, voit tutustua niihin täällä:

Kokeile herkullisia appelssiinikuppikakkuja! Tämän ja muut reseptit löydät Provenan sivuilta.


Subscribe to RSS feed for The Oat Blog