{
    "id": 1072922,
    "title": "Nairn's Gluten Free Biscuit Breaks - Oats & Chocolate Chip, 160g",
    "slug": "nairns-gluten-free-biscuit-breaks-oats-and-chocolate-chip-160g",
    "type": "product",
    "url": "https://teas.co.uk/product/nairns-gluten-free-biscuit-breaks-oats-and-chocolate-chip-160g/",
    "modified": "2026-09-25T23:25:53+01:00",
    "excerpt": "Nairn's Gluten Free Oats & Chocolate Chip Biscuit Breaks is the Scottish oat baker's portioned biscuit with chocolate chips through the bake, a hundred and sixty gram pack labelled gluten free and picked into the Teas.co.uk curator selection as the chocolate biscuit that survives a bag.Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains gluten-free oats, milk and soya. Oats contain avenin, a protein some people with coeliac disease also react to. Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.Chips baked in behave nothing like a coating applied on. They do not melt onto fingers, mark a lunchbox or slide into a cup, and in a four-second dunk they soften without escaping, which is the best thing about the biscuit. Sweeter than the fruit version of the same pack and slightly less flexible on pairing: keep it away from fruit infusions and very strong tea.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Dunking, storage and what gluten free means on an oat product are set out in the detailed Q and A tab below.",
    "content_text": "Nairn's Gluten Free Oats & Chocolate Chip Biscuit Breaks takes the Scottish oat baker's portioned line and puts chocolate chips through the bake instead of dried fruit. The distinction that matters is where the chocolate sits: these are chips folded into the dough, not a layer applied to the outside, and almost everything useful about the biscuit follows from that.\n\nChocolate on the outside of a biscuit melts, marks, blooms and slides into your tea. Chocolate baked inside a biscuit does none of those things. It survives a bag, it survives a warm kitchen, and it survives a dunk, where it softens rather than escaping. That makes this one of the few chocolate biscuits we list that can be treated carelessly, which is exactly what you want from a hundred-and-sixty-gram everyday pack.\n\n The Taste Profile\n\nOat: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Still the foundation, nutty and faintly savoury, though the chips pull attention away from it more than dried fruit does.\nChocolate chip: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Concentrated and intermittent, arriving in discrete hits rather than as a continuous layer.\nSweetness: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Higher than the fruit version of the same biscuit and lower than a coated one. The chips are the only real source.\nCrumb: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Rough, open and substantial, with the chips interrupting it rather than binding it.\n\nTeas.co.uk Curator Rating: 4.4 / 5 - Our expert verdict from the curators at Teas.co.uk\n\n The Story Behind Nairn's\n\nNairn's is a Scottish oat baker, and oats are the whole basis of the range rather than a line within it. That is why the company can put a gluten-free biscuit on the shelf where a wheat baker cannot: oats are not a gluten-containing grain, and the job is keeping them apart from wheat, barley and rye through growing, harvest and milling rather than reformulating a recipe.\n\nIt is worth being clear about what that separation involves. Ordinary oats cannot be sold as gluten free because they are routinely handled alongside gluten grains, so a gluten-free oat product needs a separated supply chain.\n\nPackaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.\n\n What You Are Actually Buying\n\nWeight: one hundred and sixty grams, the same as the fruit version of the same biscuit, so the choice is purely about what you want in the bake.\n\nChips, not a coating: the chocolate is inside the biscuit. It cannot melt onto your fingers, mark a lunchbox or slide into a cup.\n\nWhat it is not: not a coated biscuit, not a plain one, and not the most versatile in the line. The chips make it sweeter and slightly less easy to pair than the fruit version.\n\n How Does Nairn's Gluten Free Biscuit Breaks - Oats & Chocolate Chip, 160g Compare to:\n\nNairn's Gluten Free Biscuit Breaks - Oats & Fruit, 160g: the same line, same weight, dried fruit instead of chips. The fruit version is plainer and goes with more drinks; this one is sweeter and reads as more of a treat. We would keep the fruit version for everyday and this one for when a plain biscuit will not do.\nNairn's Gluten Free Biscuit Breaks Chunky Oat, Blueberry & Raspberry, 160g: the same weight again, in the chunkier build and with sharp berries rather than chocolate. It is the tart end of the line where this is the sweet end, and the thicker bake takes a longer dunk.\nMcVitie's Gluten Free Milk Chocolate Hobnobs Biscuits, 150g: the coated alternative, and ten grams lighter. Far more chocolate, and all of it on the outside where a warm day can get at it.\n\n Ideal Serving Conditions\n\nBecause the chocolate is inside the biscuit, this needs almost none of the care a coated biscuit demands. No cool plate, no tray discipline, no twenty minutes out of a warm kitchen. The only thing worth thinking about is which drink you put beside it, because the chips make this less flexible than the plain oat versions.\n\nThe Tea Tray Serve\n\nA plain tea rather than a strong one: a straightforward breakfast blend or a lighter Ceylon. A very tannic builder's brew fights the chocolate, where it would simply sit alongside dried fruit.\nThe warm dunk: four seconds, and unusually the chips improve for it. They soften in the heat without going anywhere, because they are held inside the crumb.\nEat it straight after dunking: the softened chips are the best part of the biscuit and they firm up again within a minute.\nTwo per mug: substantial enough that two is a proper break rather than a token one.\n\nThe Coffee and Lunchbox Serve\n\nWith a milky coffee: a latte or a flat white, unsweetened. Oat, milk and chocolate is an easy combination and nothing has to work hard.\nIn a bag or a lunchbox: this is the practical advantage. Nothing on the outside means nothing to melt, so it travels where a coated biscuit would not.\nNot with a fruit infusion: fruit teas work with the fruit version of this biscuit and clash with the chocolate one. Keep them apart.\nWarmed for thirty seconds: a very short spell in a low oven softens the chips deliberately, which turns a plain biscuit into something closer to a cookie.\n\n Getting It Right with a Hot Drink\n\nPairing: breakfast blends, Ceylon, latte, flat white, plain filter coffee, or a glass of cold milk.\nAvoid: very strong tannic tea, fruit infusions, hot chocolate and sweetened coffees.\nDunking: yes, four seconds, and the chips are better for it.\nStorage: cool, dry and sealed. An oat biscuit goes soft rather than stale, so reseal the pack properly or use a tin.\nBest with: mid-morning tea, a lunchbox, a desk drawer, or a walk.\n\n Safety And Purity\n\nIngredients and dietary suitability: Per the published ingredient list for this barcode it contains gluten-free oats, milk and soya. Oats contain avenin, a protein some people with coeliac disease also react to. Check the current UK pack before purchase; formulations and allergen advice can change.\n\nOats and coeliac diets: gluten-free oats are not tolerated by everyone who avoids gluten. That is a matter for your GP or dietitian and not for a product page, and we offer no view on it.\n\nWe make none. The sugar, fat and fibre figures are matters for the current UK pack.",
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        "brand": [
            "Nairn's"
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            "Chocolate Biscuits",
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            {
                "title": "Product Questions",
                "content": "Are the chips inside the biscuit or on the outside?Inside. These are chips folded into the dough rather than a layer applied to the outside, and almost everything useful about the biscuit follows from that: nothing melts onto your fingers, nothing marks a lunchbox, and nothing slides into your tea. Can I dunk them?Yes, four seconds, and unusually the chips improve for it. They soften in the heat without going anywhere, because the crumb is holding them. Eat it straight afterwards; they firm up again within a minute. How many biscuits are in the pack?The pack is 160g and states its own count. Which drink goes best with it?A plain breakfast blend, a lighter Ceylon or a milky coffee. A very tannic builder's brew fights chocolate in a way it does not fight dried fruit, and fruit infusions clash with it outright. How does it compare with the fruit version?Same line, same weight. The fruit version is plainer and goes with more drinks; this one is sweeter and reads as more of a treat. We would keep the fruit for everyday and this for when a plain biscuit will not do. Does it travel well?Better than any coated chocolate biscuit, and that is the practical case for it. Nothing on the outside means nothing to melt, so it survives a bag, a lunchbox and a warm car. How long does it keep once opened?An oat biscuit goes soft rather than stale and loses its texture before it loses its flavour. Reseal the pack properly or move the biscuits to a tin, and keep them somewhere dry. Can I warm them?Yes, and it is worth doing. Thirty seconds in a low oven softens the chips deliberately and turns a plain biscuit into something much closer to a fresh cookie. Do not go longer, or the oat crumb dries out. Can I cook with them?Yes. Crushed, they make a gluten-free base with chocolate already in it, and broken over hot custard or ice cream they hold their texture. Both builds are in the recipe tab."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "Ingredients and allergens. Per the published ingredient list for this barcode it contains gluten-free oats, milk and soya. Oats contain avenin, a protein some people with coeliac disease also react to. Check the current UK pack before purchase; formulations and allergen advice can change.Ingredients, as published for this barcode: Gluten Free Oats (56%), Dark Chocolate Chips (15%) (Sugar, Cocoa Mass, Cocoa Butter, Emulsifier: Lecithins (Soya), Natural Vanilla Flavouring, Milk), Sustainable Palm Fruit Oil, Brown Sugar, Dietary Fibre (Inulin), Partially Inverted Refiners Syrup; Lyles Golden Syrup, Dark Chocolate Powder (3.5%) (Sugar, Cocoa Mass, Fat Reduced Cocoa Powder, Milk), Tapioca Starch, Raising Agents (Ammonium Carbonates, Sodium Carbonates), Natural Cocoa Flavouring, Sea Salt.Typical values per 100g, as publishedPer 100gEnergy468 kcalFat20.5gof which saturates9.3gCarbohydrate62.3gof which sugars20.5gFibre5.4gProtein7.7gSalt1.1gIngredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.ComponentProportionWhat it bringsPack: Nairn's Gluten Free Biscuit Breaks - Oats & Chocolate Chip, 160g; oat biscuits with chocolate chips through the bake, labelled gluten free. Store cool, dry and sealed, and reseal the pack or move them to a tin once opened. Read the net weight, the biscuit count, the ingredient list, the allergen advice, the gluten-free statement and the best-before date off the current UK pack.Characterising components shown.Sourcing & blend. Nairn's Gluten Free Biscuit Breaks - Oats & Chocolate Chip, 160g is made by Nairn's, a Scottish oat baker for which oats are the whole basis of the range rather than a line within it. Because oats are not a gluten-containing grain, an oat baker is better placed than a wheat baker to put a gluten-free biscuit on the shelf, and the work is in keeping the oats apart from wheat, barley and rye through growing, harvest and milling rather than in reformulating a recipe.What's in Nairn's Gluten Free Biscuit Breaks - Oats & Chocolate Chip, 160g, and what isn't:\nIn: oat biscuits with chocolate chips baked through them, in a 160g pack labelled gluten free.\n\nPackaging: follow the current UK pack and your local-authority guidance; the outer pack and any inner wrapper can take different disposal routes."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Nairn's Gluten Free Biscuit Breaks - Oats & Chocolate Chip, 160g is built in three layers, and reading them in order explains exactly why the biscuit tastes the way it does from the first bite to the last swallow.The outer layer is the oat, exactly as it is on the plain and fruited versions of this biscuit, because there is no coating in the way. Toasted oat reaches you first: warm, nutty and faintly savoury, closer to porridge than to confectionery. The chips are not part of this layer at all, which is the point worth understanding. On a coated biscuit the chocolate is the outermost thing and therefore the first thing, and it is also the thing a warm room attacks. Here it is buried in the crumb, so the first impression is plain and the chocolate is protected.The flavour spike is the chips, and they arrive intermittently rather than continuously. A coating spreads its flavour evenly across every bite; a chip concentrates it into a few. That means some mouthfuls are plain oat and some are unmistakably chocolate, and the contrast between the two is most of the interest in the biscuit. It also means the sweetness sits higher than in the fruit version of the same bake, because a chocolate chip is a denser parcel of sugar than a piece of dried fruit. That is the part that decides the drink, and it is where this biscuit is less flexible than its siblings: chocolate quarrels with a very tannic tea and with a fruit infusion, neither of which troubles a plain oat biscuit at all.The base structure is the oat crumb, rough and open and uneven, with the chips interrupting it rather than binding it. There is less snap than a wheat biscuit gives and a good deal more to chew, and there are gaps in the structure for liquid to enter, which is why this dunks where a coated biscuit cannot. It is still nothing like the long sweet tail of a coated biscuit.Getting it right in the cup. Dunk it, and know that this is one of the very few chocolate biscuits that gets better for it. Four seconds is comfortable. The open oat crumb takes the liquid, and the chips soften in the heat without going anywhere, because the crumb is holding them in place; eat it straight afterwards, because they firm up again within a minute and the moment is gone. Beyond the dunk there is very little to manage, since nothing on the outside can melt. The one thing to get right is the cup: a plain breakfast blend, a lighter Ceylon or an unsweetened milky coffee. Keep it away from a very strong tannic brew, which fights chocolate, and from a fruit infusion, which clashes with it outright.How water and temperature change it. Room temperature barely matters here, and that is the practical case for a chipped biscuit over a coated one. There is no exposed layer to soften, mark or bloom, so a warm kitchen, a bag or a warm car does nothing that a cool cupboard needs to undo. Humidity is the real variable: an oat crumb takes moisture out of the air once the pack is open and goes soft rather than stale, losing its texture well before its flavour, so reseal the pack or use a tin. Deliberate heat is the interesting case. Thirty seconds in a low oven softens the chips on purpose and turns the biscuit into something much closer to a fresh cookie; go much longer and the oat crumb dries out, which is the opposite of what you want. In the cup, tea straight off the boil softens the crumb faster than tea that has stood two minutes, so let it settle if you like a long dunk."
            },
            {
                "title": "Recipe Ideas",
                "content": "Nairn's Gluten Free Biscuit Breaks - Oats & Chocolate Chip, 160g keeps its chocolate inside the crumb, which makes it the one chocolate biscuit on this shelf you can treat carelessly and a useful thing to warm, crush or break. Five builds below cover the warm dunk, a thirty-second oven revival, a gluten-free fridge base, a hot custard pot and a lunchbox pairing.\nRecipes, born here first\n\n \n The Warm Dunk\n \n How to make The Warm Dunk with Nairn's Gluten Free Oats & Chocolate Chip Biscuit Breaks.\n \n 5 min\n 1 mug\n Easy\n \n \n \n You'll need\n \n 2 Nairn's Oats & Chocolate Chip Biscuit Breaks\n 1 breakfast tea, brewed and stood 2 minutes\n A splash of milk\n \n \n \n Method\n \n Brew a plain breakfast blend rather than a very strong builder's brew, which fights the chocolate.\n Lower the biscuit in flat and count to four. The chips soften in the heat without going anywhere.\n Eat it immediately. The softened chips are the best part and they firm up again within a minute.\n Repeat with the second biscuit while the cup is still hot.\n \n \n \n What you'll end up with: One of very few chocolate biscuits that is actually better for being dunked, because the chocolate cannot escape the crumb.\n\n \n Thirty-Second Oven Revival\n \n How to make Thirty-Second Oven Revival with Nairn's Gluten Free Oats & Chocolate Chip Biscuit Breaks.\n \n 5 min\n 4 biscuits\n Easy\n \n \n \n You'll need\n \n 4 Nairn's Oats & Chocolate Chip Biscuit Breaks\n A low oven, around 140C\n A glass of cold milk\n \n \n \n Method\n \n Heat the oven to around 140C and lay the biscuits on a tray.\n Warm for thirty seconds only. The aim is to soften the chips, not to bake the biscuit.\n Rest for one minute so they firm up enough to lift.\n Serve with cold milk, which is the right contrast for a warm chip.\n \n \n \n What you'll end up with: A packet biscuit turned into something close to a fresh-baked cookie, for thirty seconds of work.\n\n \n Gluten-Free Fridge Base\n \n How to make Gluten-Free Fridge Base with Nairn's Gluten Free Oats & Chocolate Chip Biscuit Breaks.\n \n 15 min + 3 hr chill\n One 20cm tin\n Easy\n \n \n \n You'll need\n \n 1 pack Nairn's Oats & Chocolate Chip Biscuit Breaks (160g)\n 70g butter, melted\n A pinch of salt\n \n \n \n Method\n \n Crush the whole pack to a coarse crumb, chips and all. Do not take it to a powder.\n Stir in the melted butter and a pinch of salt. An oat crumb is drier than a wheat one and needs more butter to bind.\n Press hard into a lined 20cm tin, right into the corners.\n Chill for three hours before topping with cheesecake or mousse.\n \n \n \n What you'll end up with: A gluten-free base with chocolate already through it, so no cocoa powder and no melted chocolate needed.\n\n \n Hot Custard Pot\n \n How to make Hot Custard Pot with Nairn's Gluten Free Oats & Chocolate Chip Biscuit Breaks.\n \n 10 min\n 2 pots\n Easy\n \n \n \n You'll need\n \n 3 Nairn's Oats & Chocolate Chip Biscuit Breaks\n 400ml hot custard\n 1 banana, sliced\n A pinch of salt\n \n \n \n Method\n \n Break two biscuits roughly into the base of two bowls or ramekins.\n Pour hot custard over so the crumb softens but the chips stay distinct.\n Add sliced banana and break the third biscuit over the top for crunch.\n Eat straight away while the top layer is still crisp.\n \n \n \n What you'll end up with: A ten-minute pudding that uses the oat crumb as the sponge and the chips as the chocolate, with nothing else needed.\n\n \n The Lunchbox Pairing\n \n How to make The Lunchbox Pairing with Nairn's Gluten Free Oats & Chocolate Chip Biscuit Breaks.\n \n 5 min\n 1 lunchbox\n Easy\n \n \n \n You'll need\n \n 2 Nairn's Oats & Chocolate Chip Biscuit Breaks\n 1 apple\n A small handful of nuts, if you eat them\n A flask of tea\n \n \n \n Method\n \n Pack the biscuits flat rather than loose, because an oat crumb breaks up under pressure.\n Add an apple for sharpness against the chocolate.\n Fill a flask with a plain breakfast blend rather than a strong builder's brew.\n Eat the apple first and the biscuits last.\n \n \n \n What you'll end up with: The chocolate biscuit that actually survives a bag, because there is nothing on the outside to melt."
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