About Quaker Oats

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For over 130 years, the humble oat has inspired Quaker to produce delicious, nourishing food. Here are some of the moments that shaped us along the way.

History of Quaker Oats

1877

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Quaker Oats registered as the first trademark for a breakfast cereal. Both former Quaker Oats owners, Henry Seymour and William Heston, claimed to have selected the Quaker Oats brand as a symbol of good quality and honest value.

1881

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Quaker Oats Founder, Henry Parsons Crowell buys the Quaker Mill, and its most important asset – the brand name Quaker.

1882

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Crowell launches the first national magazine advertising program for a breakfast cereal.

1891

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Quaker Oats introduced the idea of inserting chinaware items into boxes of oats, plus they became the first brand to feature a recipe on its box.

1922

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Quaker introduces Quaker Quick Oats, one of the first convenience products.

1966

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Quaker Instant Porridge is introduced.

1970

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The first flavoured instant porridge is introduced – Maple & Brown Sugar.

2007

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Quaker celebrates its 130-year anniversary.

2012

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The famous Quaker Oats man (affectionately known as Larry) undergoes a subtle makeover-including getting back into shape, trimming his famous coif and revealing more radiant skin.

About Growing

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​Oats are a lot hardier than other grains and cereals so can be grown on higher ground.

The oat grain wears a protective jacket called its husk (or shell), which shelters it from all types of terrible weather. Quaker Oats are usually planted in September or October and are ready to be turned into one of our delicious Quaker products by early August the following year.

About Milling

Every single Quaker Oat delivered to our factory goes through a set of strict quality tests before it becomes part of your favourite breakfast.

Any discoloured or low moisture oats aren't good enough for us - so are rejected. Only oats good enough to make it into our products enter the milling process - we use special machines to separate them from other grain matter (wheat, barley etc.) and any weeds picked up during the harvesting process.

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Next we shell the oats so all that's left is the beautiful grain. The grains are streamed, then cooled and it's this process which brings out the delicious flavour of the oat. Before rolling, the grains are cut into two or three pieces.

The next stage - the rolling - is where we determine how smooth your porridge is! The size of the gap between the rollers determines how thick the oat is rolled, and the texture of your breakfast. Finally, after all that love and attention, the oats are ready to be packed.