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Oatgurt Turkish

cooking - Oatgurt Turkish (500 mL)

So if we wanted to incorporate geography into the name of this product, why not Oatgurt Landskronish? It would have been more logical, since this product was both invented and manufactured in Landskrona, Sweden. And even though this amazing stuff is used in the same way as Turkish yogurt, it is far from Turkish yogurt — theoretically, even further from the yogurt part than from the Turkish part, since it is completely free of dairy, while the city of Edirne at the Turkish border is only 2,461 kilometers from our factory in Landskrona. Of course all of this is really, really far off from what we are here to tell you about on this webpage which is that Oatgurt Turkish has a thick, smooth and creamy texture combined with a fresh and pleasantly sour flavor. Not to brag, but this is among the best * products we have ever created, if not the best webpage copy.

* All our other products are also among the best we have ever done, but still.

What’s amazing

You might call Oatgurt Turkish a kitchen workhorse, if you like to speak in metaphors. Hot recipes, cold recipes, room-temp recipes (also called snacks), whatever you got, it’s ready to make it all really great. Other nice things are the calcium, vitamin B12 and vitamin D and the fact that the 10% fat comes from rapeseed oil which is high in unsaturated fat — you know, the good kind.*

* This product is rich in unsaturated fat. Replacing saturated fat in the diet with unsaturated fat helps maintain normal blood cholesterol levels.

What might be less amazing

At first, we wrote “nothing" here but then we realized it may seem a bit less amazing that the list of ingredients is quite long. Some of the ingredients are difficult to pronounce but that doesn’t mean they are artificial or bad. They’re all on the list, and in the product, for a reason. Without potato starch and pectin, for example, Oatgurt Turkish would not have its creamy texture, and we would have something really less amazing to write about here.

Oh, there is actually one thing that is definitely less amazing, and that is that the packaging is made of plastic. We are not happy with this of course, and we are working to get rid of this paragraph, and the plastic it is talking about, as soon as we can.

cooking - Oatgurt Turkish (500 mL)


Fermented oat base (water, oats 11%), rapeseed oil, potato starch, potato protein, acid (malic acid, lactic acid), stabilizer (pectin), calcium carbonate, calcium phosphates, iodised salt, vitamins (D2, B12).

Energy 617 kJ/148 kcal
Fat 10 g
of which saturated 0.8 g
Carbohydrates 11 g
of which sugars 4.1 g*
Fibre 0.9 g
Protein 3.3 g
Salt 0.11 g
Vitamin D 1.1 μg (22%**)
Vitamin B12 0,38 μg (15%**)
Calcium 120 mg (15%**)

* Natural sugars from oats.
** Of the Daily Reference Intake.


Keep it in the fridge. An opened package lasts at least five days. Unopened, let the date stamp be your guide. What really matters is smelling, looking and tasting. Insider tip: If it’s stored properly in the fridge it often lasts longer than the best-before date, so you’re good.

What about gluten? Read more!

Where do the ingredients come from?


Origin: Grown in Sweden and Finland.
Supplier: Lantmännen Cerealia, Berte Qvarn

Rapeseed oil

Origin: Sweden
Supplier: AAK

Potato starch

Origin: Potatoes grown in the Netherlands and Germany.
Supplier: Avebe

Potato protein

Origin: Potatoes grown in the Netherlands and Germany.
Supplier: Avebe

Malic acid

Origin: Italy
Supplier: Univar

Lactic acid

Origin: Thailand
Supplier: Brenntag


Origin: Argentina, Brazil, Italy, Mexico, Peru, Uruguay
Supplier: Caldic


Origin: USA
Supplier: Univar
Origin: France
Supplier: Termidor


Origin: Denmark
Supplier: Nouryon


Origin: China, France, USA
Supplier: DSM