I'll try some. For a long time I've been wary of organic oats because of concern about mycotoxins. I first thought about this after buying some Tesco non-organic oats that tasted of mould. I thought maybe pesticides reduced that risk and organic oats would be even worse. I later tasted mould in non-organic Sainsburys oats (which I suspect were from the same supplier as the Tesco ones), and then again from non-organic Mornflake oats (which were presumably not from the same supplier because they tasted different). I eventually switched to non-organic Quaker oats, which for several years had no perceptible mould taste, but not so long ago I had a box of Quaker oats that tasted of mould too.

It now occurs to me that the mould could have grown post-harvest, and maybe reliance on herbicides to desiccate crops could encourage a sloppy attitude toward drying. Maybe organic crops actually have lower risk of mycotoxin contamination because the farmers are forced to take more care with moisture levels. I carefully taste a small portion of each new batch, but I don't think taste is a reliable means of detecting mould contamination. It's also possible that mould grew because of improper storage after the oats were packaged, which is made worse by the modern trend of cardboard/paper packaging.

I'm still not confident with any brand, but I like oats too much to stop eating them.