Our Legendary Grains
Our Ancient Legends mueslis, cereals and granolas are all made with ancient grains: prized grains that were eaten and enjoyed by past civilisations. Rich in history and a source of important nutrients, they’ve been helping keep people healthy for thousands of years.**
From oats to quinoa, discover the story of each of our handpicked legendary grains.
A comforting grain that’s high in fibre, oats can help you tackle the challenges your day might throw at you.
If you love your oats, you’re in fine company. History tells us that oats were cultivated as far back as 1,000 B.C. Celtic and Viking warriors set themselves up for the day with a hearty bowl of oat porridge.
Barley is a source of magnesium and phosphorus
Ancient civilisations knew that barley was one of the first ever crops to be farmed by humans.
Spelt contributes to the content of magnesium and phosphorus in Ancient Legends.
Ancient civilisations were no strangers to spelt. The Romans loved its wholesome simplicity. They used it to make bread and soups, and warriors often began the day with a bowl of spelt porridge to set themselves up for the day ahead.
Flax seeds may be small, but they’re high in fibre and are a source of various vitamins and minerals.
Ancient legends made the most of flax too. These small but mighty seeds were used in Egypt, Mesopotamia, Greece and Rome, for everything from medicines to clothing.
Chia seeds full of goodness. These tiny gems have become popular sources of protein, as well as important minerals like iron, calcium, magnesium and zinc.
But enjoying chia seeds is nothing new; humans have been eating them since around 3500 B.C. It’s even thought that the word “chia” comes from the Mayan word for “strength”.
Quinoa is a source of protein and fibre.
An important grain in ancient times, Quinoa is native to the Andean Mountains of South America, where it’s been cultivated for over 7000 years. The Incas considered it a sacred crop and called it “chisaya mama” which means “mother of all grains”.
Rye looks similar to wheat but is longer and thinner. Foods made from rye are prized, not only for their rich and distinctive taste, but also for containing a source of phosphorus, magnesium, and vitamin B1.
The mighty Vikings were huge fans of rye. When not sailing the Northern seas they were actually a farming people. They used the grain they harvested to make bread to eat during their gruelling longship campaigns.
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