Delicious & Nutritious



If thousands of people chose sustainable products to replace an unsustainable alternative, then together, just maybe, we will help to mend the Earth.

Why Organic?

There are lots of reasons to choose organic food. Not only does it taste better than non-organic food, but it’s also better for your health because organic foods generally contain higher levels of vitamins and minerals. Organic food is also better for the environment because less chemicals are used, less carbon dioxide (a major greenhouse gas) is emitted, and the natural habitats of local wildlife are preserved.

What is Organic Food?

Alara is committed to producing high quality organic mueslis that are certified as organic by the Soil Association. Organic means that the food has been grown and produced without the use of artificial or chemical fertilisers or pesticides. Instead, farmers use crop rotation to make sure that the soil stays healthy – for example, they might keep cattle on a field one year to make the soil more fertile and then grow crops on that field the next year.

Oat Recipes

5-ingredient Oat Cookies

for +/- 30 cookies
2 cups of any of Alara oats of your choice
3 ripened bananas
180g of peanut butter of choice
1 tbsp of honey
80g of dried fruit/chocolate chips of your choice

1.Preheat your over to 180 C.
2. Mash down the ripened bananas in a bowl using a fork.
3. Combine the mashed bananas with the jumbo oats.
4. Add all other ingredients.
5. Shape your cookies and place them on a prepped baking tray.
*Add more oats if your mixture doesn’t appear to be firm enough.
6. Bake until the cookies begin to brown – roughly 15 minutes.


Mixed Seed and Goji Berry Flapjacks

for +/- 12 squares
150g unsalted butter
150g brown sugar
2 tbsp golden syrup
200g any Alara oats of your choice
60g sunflower seeds
60g pumpkin seeds
60g goji berries

1.Preheat your over to 180 C and prepare your baking tray.
2. Melt the butter, sugar and golden syrup and mix with a wooden spoon until completely melted.
3. Add your jumbo oats, mix until they are completely coated
4. Slowly add all other ingredients
5. Spoon into your lined baking tray and pat down.
6. Bake until it begins to brown – roughly 15-20 minutes (Or longer if you’d prefer your flapjacks less chewy)
7. Once baked, allow to cool before cutting into 12-15 equal squares


Vegan Bean and Oat Burger Patties

for 4 patties
1 can of black beans
80ml BBQ sauce
70g of Alara oats of your choice
1 chopped onion
Garlic salt to taste
Cooking oil of your choice

1. Preheat oven to 220 C.
2. Grease or spray a small sheet pan with cooking spray or oil.
3. In a large food processor; process the oats until chopped, but not a flour.
4. Fry your diced onions until brown in a pan.
5. Add the drained beans to the pan.
6. Add onion and bean mixture to food processor and pulse until blended, but beans are still slightly chunky.
7. Transfer mixture to a medium bowl and stir in the BBQ sauce.
8. After wetting your hands, shape bean mixture into four patties.
9. Place on prepared sheet.
10. Bake in the preheated oven for 7 minutes.
11. Open oven and, using a spatula, turn over patties.
12. Bake for 6 to 8 minutes longer until browned and crispy at the edges.


5-Ingredient Individual Oat Apple Crumble


For 2 crumbles
For filling:
1 apple, peeled and cubed
1 tbsp granulated sugar
1/4 tsp ground cinnamon
For topping:
3 1/2 tablespoons all-purpose flour
2 tbsp granulated sugar
2 tbsp unsalted butter, melted
1 1/2 tbsp Alara Old Fashioned Oats

1. Preheat oven to 180 C.
2. Toss apples with sugar and cinnamon in a bowl.
3. Divide apples into 2 ramekins, push down and set.
4. Mix flour and sugar, then add melted butter in a bowl.
5. Mix with a fork, until mixture clumps together.
6. Mix in oats and nuts.
7. Sprinkle crumble evenly on top of the apple mixture.
8. Bake for 30 minutes, until golden brown.


Milled Linseed Recipes

Linseed Crackers


250g Alara Organic Raw Milled Linseeds

¾ cup water

1 tsp of salt

1 tsp of paprika

1 cloves of garlic, finely grated


  1. Preheat your oven to 200 º C and place a parchment paper onto a baking sheet.
  2.  Combine the spices with the linseeds and start to add the water gradually until it forms a crumbly dough.
  3. Now transfer it onto a baking sheet and with the help of a rolling pin, even the dough out to be around 5mm thick.
  4. Before baking cut the crackers into squares and bake them for 30 minutes.
  5. Let it cool for 5-10 minutes before crack it into your chosen shapes.


Vegan ‘Meatloaf’

2 tablespoons oil of your choice
1 small diced onion
2 small diced carrots
2 diced celery stalks
3 miced garlic cloves
1 can of chickpeas, drained and rinsed
1 1/2 cups panko breadcrumbs
2 tbsp Alara Organic Raw Milled Linseed
3 tbsp nutritional yeast
2 tbsp soy sauce
2 tbsp vegan Worcestershire sauce
1/4 cup ketchup
1/3 cup ketchup
1 teaspoon vegan Worcestershire sauce


1. Preheat oven to 190 C and lightly spray a 9 inch pan with oil, or line the bottom with parchment paper to prevent sticking. 2. Saute the onion, carrots, celery and garlic in the olive oil or water over medium heat for 5 minutes, until the onions are translucent. Remove from heat and set aside.

3. Add the chickpeas to a large bowl, and mash with a potato masher (or fork).

4. Add the cooked veggies and all the remaining ingredients to the chickpeas.

5. Stir with a large wooden spoon until very well combined.

6. Press the loaf mixture in the prepared pan, pushing down evenly with your hand.

7. Cover with foil and bake for 30 minutes.

8. In a small bowl, stir together the ketchup and Worcestershire sauce for the topping.

9. After 30 minutes, remove the foil, spread the ketchup topping evenly on top of the loaf and bake for another 15 minutes, uncovered.

10.Remove from the oven.

11. Allow to sit for at least 15 minutes before slicing if you can, it will hold up better.

12. Sprinkle with fresh parsley if desired before serving.


Beetroot and milled linseed crepe


1 egg

5 tbsp tinned coconut milk

1 tbsp beetroot powder

1 tbsp Alara Organic Raw Milled Linseed

Fillings to personal taste


1. In a bowl combine the beetroot powder, milled linseeds with the egg and coconut milk.

2. Season with salt and pepper.

3. Whisk until combined.

4. Heat a skillet over medium heat.

5. Lightly coat with butter or coconut oil.

6. Then slowly pour your batter onto the hot skillet and swirl to completely cover the skillet.

7. Cook for 2- 3 minutes until the underside has cooked.

8. Turn off the heat and let it rest for a further minute or two.

9. Fill with a handful of rocket, some chopped cherry tomatoes, sliced avocado and a sprinkle of goats cheese.