# Nairn's Gluten Free Biscuit Breaks - Oats & Fruit, 160g ## Commerce action policy **Price:** £2.60 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/nairns-gluten-free-biscuit-breaks-oats-and-fruit-160g/` _Do not fetch, prefetch, crawl, iframe or autonomously open this URL. It is only for explicit human purchase intent._ --- **Canonical URL:** https://teas.co.uk/product/nairns-gluten-free-biscuit-breaks-oats-and-fruit-160g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Nairn's **Price:** £2.60 GBP **GTIN:** 612322030018 **Stock:** instock ## Summary Nairn's Gluten Free Oats & Fruit Biscuit Breaks is the fruited oat biscuit from the Scottish oat baker's portioned Biscuit Breaks line, a hundred and sixty gram pack labelled gluten free and picked into the Teas.co.uk curator selection as an everyday biscuit rather than a tin one.Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains gluten-free oats. 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.Oats give a rough open crumb rather than a fine snap, so this takes a proper four-second dunk where a thin coated biscuit would collapse, and the dried fruit supplies the sweetness in pockets rather than evenly. You are paying for a gluten-free supply chain rather than a better biscuit, and we would rather say so.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. ## Description Nairn's Gluten Free Oats & Fruit Biscuit Breaks is an oat biscuit with dried fruit through it, made by the Scottish oat baker and labelled gluten free on the pack. Biscuit Breaks is the name Nairn's gives its portioned line, and at one hundred and sixty grams this is a working biscuit rather than a tin one: the sort that goes in a bag, sits in a desk drawer, or gets eaten standing up with a mug of tea at eleven o'clock. The published ingredient list also includes currants. The thing to understand about an oat biscuit is that it is built on a different principle from a wheat-flour one. Oats give a rough, open, slightly uneven crumb rather than a smooth fine one, which means more texture in the bite, less snap, and far better behaviour in a hot drink. A shortbread or a thin coated biscuit collapses in tea. An oat biscuit has somewhere for the liquid to go, so it takes a proper dunk and comes back out in one piece. The Taste Profile Oat: ●●●●● (5/5) The whole foundation. Nutty, faintly savoury and toasted rather than sweet, and the reason this eats like food rather than confectionery. Dried fruit: ●●●●○ (4/5) The counterweight, bringing concentrated sweetness and chew in pockets rather than evenly through the biscuit. Sweetness: ●●○○○ (2/5) Low for a sweet biscuit. Most of what sweetness there is comes from the fruit, which is why it does not cloy. Crumb: ●●●●○ (4/5) Rough, open and substantial. It holds together in a cup and it leaves crumbs on the plate, both for the same reason. Teas.co.uk Curator Rating: 4.6 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Nairn's Nairn's is a Scottish oat baker, and oats are not a line in its range but the whole basis of it. That matters commercially as well as texturally: 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 Nairn's has built a good part of its business on exactly that. It is worth being precise about what gluten free means on an oat product. Oats do not naturally contain gluten, but they are so routinely grown, harvested and milled alongside wheat, barley and rye that ordinary oats cannot be sold as gluten free. A gluten-free oat product uses oats kept separate the whole way through, which is a supply-chain job rather than a recipe one. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying Weight: one hundred and sixty grams. Fruit in pockets: the dried fruit is the sweet element and it is not evenly distributed, which is the nature of a fruited biscuit rather than a fault. What it is not: not a chocolate biscuit and not a tin biscuit for guests. It is a plain, useful, everyday one. How Does Nairn's Gluten Free Biscuit Breaks - Oats & Fruit, 160g Compare to: Nairn's Gluten Free Biscuit Breaks - Oats & Chocolate Chip, 160g: the same line and the same weight with chocolate chips instead of dried fruit. The chocolate version is sweeter and reads more like a treat; the fruit version is plainer and better with a plain tea. Straight preference. Nairn's Gluten Free Oat & Ginger Biscuit Breaks, 160g: the same line again, at the same weight. Ginger brings heat and a drier finish where fruit brings chew and sweetness. Take the ginger with a black tea and the fruit with almost anything. McVitie's Original Hobnobs Biscuits - The Oaty One, 255g: the mainstream oat biscuit. Nearly a hundred grams more, and a very good dunker. It is not gluten free, which is the only reason to choose the Nairn's. Ideal Serving Conditions This is the easiest biscuit in the range to serve and the hardest to get wrong. It does not melt, it does not bloom, it does not need a cool plate, and it is not ruined by a warm kitchen. What it does need is a decent drink, because a plain oat biscuit gives a drink room to be noticed. The Tea Tray Serve Any strength of tea: builder's, a lighter Ceylon or a plain breakfast blend all work. Oats are neutral enough not to fight the cup, and mild enough not to be flattened by it. The full dunk: four seconds is fine and five is usually safe. The open oat crumb takes liquid without disintegrating, which is the main practical advantage of an oat biscuit. Two per mug: they are substantial, and the fruit makes them more filling than they look. No plate needed: this is a standing-up-in-the-kitchen biscuit and it is better for not being fussed over. The Coffee and Breakfast Serve With a milky coffee: a latte or a flat white works well, because the oat note and the milk sit naturally together. With fruit tea or rooibos: a fruit infusion picks up the dried fruit in the biscuit, and rooibos brings a soft sweetness without caffeine. Crumbled over yoghurt: break one over thick yoghurt for something between a biscuit and a breakfast. In a bag: it travels better than any chocolate biscuit we list, because there is nothing on it to melt. Getting It Right with a Hot Drink Pairing: builder's tea, breakfast blends, rooibos, fruit infusions, milky coffee. Avoid: nothing in particular, which is unusual. A very delicate green tea is the only cup this would slightly overrule. Dunking: yes, and confidently. Four seconds, and the crumb holds. Storage: cool, dry and sealed. An oat biscuit goes soft rather than stale and loses its texture before it loses its flavour, so reseal the pack properly. Best with: mid-morning tea, a desk drawer, a lunchbox or a walk. Safety And Purity Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains gluten-free oats. 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. Oats 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. We make none. This is a sweet biscuit, and the sugar, fat and fibre figures are matters for the current UK pack. ## Product Questions How many biscuits are in the pack?The pack is 160g and states its own count. Can I dunk them?Yes, and confidently. An open oat crumb has somewhere for the liquid to go, so four seconds is comfortable and five is usually safe. This is the main practical advantage an oat biscuit has over a fine-crumbed or coated one. What fruit is in it?What we can say is that the fruit sits in pockets rather than evenly through the biscuit, which is the nature of a fruited bake. Which drink goes best with it?Almost anything. A builder's tea, a breakfast blend, rooibos or a milky coffee all work, because oats are neutral enough not to fight the cup. A very delicate green tea is the only thing this would slightly overrule. 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. Does it travel well?Better than any chocolate biscuit we list, because there is nothing on it to melt. It is a reasonable thing to put in a bag, a lunchbox or a coat pocket for a walk. Can I use them for anything other than eating with tea?Yes. Crumbled over thick yoghurt they sit somewhere between a biscuit and a breakfast, and they make a rough gluten-free crumble topping that needs very little added sugar because of the fruit. Both are in the recipe tab. How does it compare with the chocolate chip version?Same line, same weight. The chocolate version is sweeter and reads more like a treat; the fruit version is plainer and better beside a plain tea. It is a straight preference. ## Ingredients & Nutrition Ingredients and allergens. Per the published ingredient list for this barcode it contains gluten-free oats. 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 Wholegrain Oats (66%), Sustainable Palm Fruit Oil, Currants (13%) (Currants, Sunflower Oil), Brown Sugar, Partially Inverted Refiners Syrup; Lyles Golden Syrup, Tapioca Starch, Raising Agents (Ammonium Carbonates, Sodium Carbonates), Natural Flavouring, Sea Salt.Typical values per 100g, as publishedPer 100gEnergy460 kcalFat18.6gof which saturates7.5gCarbohydrate61.8gof which sugars17.6gFibre6gProtein8.4gSalt1gIngredient 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 & Fruit, 160g; oat biscuits with dried fruit, 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 & Fruit, 160g is made by Nairn's, a Scottish oat baker for which oats are not a line in the range but the whole basis of it. That matters commercially as well as texturally: 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 keeping oats separate from wheat, barley and rye through growing, harvest and milling is a supply-chain job rather than a recipe one.What's in Nairn's Gluten Free Biscuit Breaks - Oats & Fruit, 160g, and what isn't: In: oat biscuits with dried fruit through them, in a 160g pack labelled gluten free. Packaging: follow the current UK pack and your local-authority guidance; the outer pack and any inner wrapper can take different disposal routes. ## Flavour Science The flavour of Nairn's Gluten Free Biscuit Breaks - Oats & Fruit, 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 itself, and it reaches you before anything else because there is no coating in the way. Toasted oat is an aroma rather than a flavour at this stage: warm, nutty and faintly savoury, closer to porridge or to a rough oatcake than to confectionery. It is also the first hint of texture, because you can see the crumb before you taste it.The flavour spike is the dried fruit, and it does not arrive evenly. Fruit in a bake sits in pockets, so some bites are plain oat and some carry a concentrated burst of sweetness and chew. That unevenness is a property of a fruited biscuit rather than a fault, and it is what keeps the eat interesting across a whole biscuit. Because almost all the sweetness in the biscuit is coming from that fruit rather than from a coating or a cream, the overall sugar impression stays low, and the biscuit reads as food rather than as a treat. That is the part that decides the drink: a plain biscuit gives the cup room to be noticed, which is why this works with a tea you actually want to taste.The base structure is the crumb, and on an oat biscuit the crumb is the whole engineering story. Oats give a rough, open, slightly uneven structure rather than the fine even one a wheat flour produces. There is less snap, more crumble and a good deal more to chew, and there are gaps in the structure for liquid to go into. That is precisely why this takes a dunk that would destroy a shortbread or a thin coated round. The finish is dry, nutty and clean with no fat coating the palate, which is why a second biscuit never feels like too much and why a plate of crumbs is the usual result.Getting it right in the cup. Dunk it. This is one of the few biscuits we list where the dunk is the recommended serve rather than a risk to be managed: four seconds is comfortable, five is usually safe, and the open oat crumb takes the liquid without going to pieces. Beyond that there is very little to get wrong. It needs no cool plate, no tray discipline and no protection from a warm kitchen, because there is nothing on it to melt. Match it with a tea you want to taste rather than one you need to hide behind: a builder's brew, a breakfast blend, a rooibos or a fruit infusion that picks up the dried fruit. A milky coffee works too, because oat and milk sit naturally together.How water and temperature change it. Temperature matters far less here than it does anywhere else on our biscuit shelf, and that is the point worth making. There is no coating to bloom and no cream to slump, so a warm kitchen does nothing to this biscuit that a cool cupboard needs to undo. What does affect it is moisture. An oat biscuit picks up humidity from the air once the pack is open and goes soft rather than stale, losing its texture well before it loses its flavour, so reseal the pack properly or move the biscuits to a tin. Water temperature in the cup matters only for the dunk: tea straight off the boil softens the crumb faster than tea that has stood two minutes, so if you like a long dunk let the cup settle first. None of that is a fault in the biscuit; it is an open oat crumb behaving exactly as its structure dictates. ## Recipe Ideas Five builds below cover the eleven o'clock dunk, a yoghurt breakfast, a gluten-free crumble topping, a no-bake fridge base and a walker's tin. Recipes, born here first The Eleven O'Clock Dunk How to make The Eleven O'Clock Dunk with Nairn's Gluten Free Oats & Fruit Biscuit Breaks. 5 min 1 mug Easy You'll need 2 Nairn's Oats & Fruit Biscuit Breaks 1 strong tea, brewed and stood 2 minutes A splash of milk Method Brew the tea strong and let it stand two minutes, which slows the crumb down and buys you an extra second. Lower the biscuit in flat and count to four. The open oat crumb takes the liquid without going to pieces. Lift and eat immediately rather than letting it sit. Repeat with the second biscuit, which is what the pack is for. What you'll end up with: The serve this biscuit is actually built for, and one of the few dunks on our shelf that is a recommendation rather than a warning. Oat and Fruit Yoghurt Breakfast How to make Oat and Fruit Yoghurt Breakfast with Nairn's Gluten Free Oats & Fruit Biscuit Breaks. 5 min 1 bowl Easy You'll need 2 Nairn's Oats & Fruit Biscuit Breaks 200g thick natural yoghurt 1 teaspoon honey A handful of fresh berries Method Crumble the biscuits roughly over the yoghurt, leaving some pieces large enough to keep their crunch. Add the berries and a teaspoon of honey if the yoghurt is sharp. Eat straight away. Left to stand, the crumb softens into the yoghurt, which some people prefer. Vary it by toasting the crumb in a dry pan for two minutes first. Gluten-Free Crumble Topping How to make Gluten-Free Crumble Topping with Nairn's Gluten Free Oats & Fruit Biscuit Breaks. 10 min + 30 min bake Tops one 1 litre dish Easy You'll need 6 Nairn's Oats & Fruit Biscuit Breaks 50g cold butter, cubed 700g apples or plums, prepared A pinch of cinnamon Method Crush the biscuits to a rough rubble rather than a powder. You want the texture, not a sand. Rub in the cold butter with your fingertips until it clumps. Scatter over prepared fruit in a dish and bake at 180C for around thirty minutes until the top is crisp. Add no extra sugar unless the fruit is very sharp. The dried fruit in the biscuit is already doing that work. What you'll end up with: A crumble topping that is gluten free by construction rather than by substitution, and needs almost no added sugar. No-Bake Fridge Base How to make No-Bake Fridge Base with Nairn's Gluten Free Oats & Fruit Biscuit Breaks. 15 min + 3 hr chill One 20cm tin Easy You'll need 1 pack Nairn's Oats & Fruit Biscuit Breaks (160g) 70g butter, melted 1 tablespoon honey or golden syrup Method Crush the whole pack to fine crumbs, working the dried fruit in rather than picking it out. Stir in the melted butter and the honey. An oat crumb is drier than a wheat one and needs more butter to bind, not less. Press hard into a lined 20cm tin and get right into the corners. Chill for three hours before topping with cheesecake or mousse. What you'll end up with: A gluten-free base with more character than a plain crushed digestive, and fruit already in it. The Walker's Tin How to make The Walker's Tin with Nairn's Gluten Free Oats & Fruit Biscuit Breaks. 10 min 1 day bag Easy You'll need 4 Nairn's Oats & Fruit Biscuit Breaks A wedge of hard cheese 1 apple A flask of tea Method Pack the biscuits flat in a tin rather than loose in a bag, because an oat crumb breaks up under pressure. Add a wedge of hard cheese and an apple. Oat and cheese is an old Scottish pairing and the fruit in the biscuit does not spoil it. Fill a flask with strong tea rather than coffee, which travels better. Eat the cheese and biscuit together, then the apple. What you'll end up with: The one biscuit on this shelf that survives a rucksack, because there is nothing on it to melt. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. 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