Organic Rolled Oats

$2.00$7.98 lbs

1 lb $7.98
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2 lbs $9.48
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4.74/lb you save $3.24
5 lbs $16.98
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3.40/lb you save $4.58
10 lbs $22.98
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2.30/lb you save $5.68
20 lbs $41.98
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2.10/lb you save $5.88
25 lbs $49.98
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2.00/lb you save $5.98
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  • — Organic, Non-GMO, Kosher
  • — Low in Saturated Fat
  • — Very low in Cholesterol and Sodium
  • — Good source of Dietary Fiber
  • — Phosphorus & Selenium
  • — Very good source of Manganese
  • — Rich in Iron
  • — Product of the USA

Food To Live Organic Oats is a whole grain that will benefit any healthy diet. Certified organic, they are non-GMO and free from any toxic elements. Naturally nutritious, our organic oat groats are whole, which means they retain a maximum of the essential vitamins and minerals. It also means you can sprout them to make the seeds easier to digest.

Organic Oats: Nutrition and Benefits

Organic oats have about 4 grams of dietary fiber in one serving of a quarter cup. They also contain a lot of protein and B vitamins. Organic whole oats are an excellent source of calcium, iron, magnesium, and copper, one of the finest among grains.

Adding organic oats to your diet is excellent for the heart as they contain less than a gram of fat in a serving. High-fiber meals are associated with cardiovascular benefits, and they are perfect for digestion.

Due to their high nutritional value and comparably low-calorie content, organic oat groats can be useful for weight management. They give you complex carbs that digest for a long time, preventing hunger pangs.

How to Sprout and Cook Organic Oat Groats

Enjoy cooked and sprouted Food To Live Organic Oats. If you choose to cook them right from the pack, rinse and soak the oats for a few hours and then cook as any whole grain using three parts of water per 1 part of organic oat groats. It should take about an hour, and you can forego pre-soaking if you are short on time.

Organic sprouted oats will be a bit more delicious and nutritious as well as easier on your stomach. To sprout them soak the groats for 6 hours and set the sprouter somewhere cool and out of direct sun. Be sure to rinse and drain every 8 hours and your sprouts will be ready by day 2. Use them fast as they don’t keep well.

Organic oats are very versatile, so you can use them to make all kinds of dishes. Organic oat cereal is a popular breakfast choice in the Western countries. Serve it with nuts and fruits for maximizing nutritional value.

You can use organic whole oats as a substitute in most whole grain recipes. They taste particularly well in pilaf. If you are looking for the healthiest alternatives, use organic sprouted oats.

Vegans can make organic oat milk by processing soaked kernels in a blender with some water. Flavor this healthy non-dairy drink with honey and vanilla.

Pre-cooked Organic Oats from Food To Live can be included in cookies. However, the best way to use them in baked goods is to grind your organic oat flour. You can even do this with sprouted kernels to increase food benefits.

Note that organic oats are naturally gluten-free, so they are safe for most people. As our kernels are whole for sprouting, you can’t cook this type of grain in the microwave. If you are pressed for time, it’s best to pre-cook seeds over the weekend and store them in the fridge in an airtight container.

Freezing doesn’t damage organic oats when they are dry, and you can even sprout them afterward.

Nutrition Facts
1 servings per container
Serving size1 ounce (28g)

Amount Per Serving
Calories307

% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total carbohydrate 56g 20%
Dietary fiber 8g 29%
Total sugars 1g
Includes 0g Added Sugars 0%
Protein 11g 22%

Vitamin D 0mcg 0%
Сalcium 0mg 0%
Iron 0mg 0%
Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

INGREDIENTS: Organic Oats

Storage Time: Up to 24 months

Country of Origin: USA

Packaged in the same facility as Tree Nuts and Wheat

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Recipes

Vegan Steel Cut Overnight Oats

Vegan Steel Cut Overnight Oats

Ingredients:

  • 1 ½ cups steel cut oats
  • 4 ½ cups unsweetened almond milk
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ½ vanilla extract
  • 1 large crisp apple, diced
  • 3 Tbsp maple syrup
  • 1 Tbsp melted coconut oil

Instructions:
1. Melt coconut oil and add to bottom of slow cooker. Use your hands to lightly grease entire crockpot, so oatmeal does not stick.
2. Add all remaining ingredients to the slow cooker and stir well to combine.
3. Turn heat to low and cook for eight hours.
4. Spoon into bowls and garnish with a tablespoon of nut butter and a sprinkle of coconut flakes, fruits, and nuts, if desired.

Enjoy!

Recipe Source: www.organicauthority.com

 

Deliciously tasty & vegan overnight oats in a jar 🙂

Deliciously tasty & vegan overnight oats in a jar

Ingredients:

  • 1 clean jar with lid
  • ½ cup rolled oats (about half the jar)
  • 2 tsp chia seeds
  • 2-3 tbsp soy yogurt (vanilla is delicious)
  • 1 cup almond milk
  • 1 tbsp maple syrup
  • 1 tbsp almonds, chopped
  • ½ cup fresh or frozen raspberries

Instructions:

1. Put the oats, chia seeds, yogurt and the almond milk into a jar. Stir until everything is mixed together nicely. Pro tip: If you have a big enough jar you can also just close it and shake. Boom!
2. Then off it goes into the fridge for the night (or for at least six hours).
3. The next morning add a little more almond milk to loosen up the mix.
4. Next, just mix in the raspberries, syrup and chopped almonds and voilá – breakfast is ready!

Bón appetité

Recipe Source: www.hurrythefoodup.com

 

Chocolate Chip Cashew Butter Cookies with Turmeric, Teff, & Dried Apple

Chocolate Chip Cashew Butter Cookies with Turmeric, Teff, & Dried Apple

Ingredients:

  • ½ cup (80 grams) sweet white rice flour
  • ½ cup (70 grams) teff flour
  • ½ cup (50 grams) old-fashioned rolled oats
  • ½ cup (40 grams) oat flour
  • 1 teaspoon baking soda
  • ½ teaspoon coarse sea salt
  • 2 teaspoons ground turmeric
  • 1 teaspoon cinnamon
  • 1 cup (225 grams) toasted cashew butter
  • 6 tablespoons melted but cool coconut oil
  • ¾ cup plus 2 tablespoons (240 grams) maple syrup
  • 1.5 teaspoons vanilla extract
  • 1 cup chocolate chips, preferably 60% dark or higher
  • ½ cup apple rings, chopped roughly

Instructions:

1. Position a rack in the upper third and lower third of your oven. Preheat the oven to 375F.
2. Line two or three large baking sheets with parchment paper.
3. In a large mixing bowl, whisk together the the dry ingredients: sweet white rice flour, teff flour, old fashioned rolled oats, oat flour, baking soda, sea salt, turmeric, and cinnamon.
4. In the bowl of a high powered blender, combine the *cashew butter, coconut oil, maple syrup and vanilla extract. Blend until smooth and creamy.
5. If you’re wet mix is really warm, chill it for 10-15 minutes in the fridge.
6. Pour the wet mix into the dry mix, scraping out the bowl of the blender completely.
7. Mix the wet and dry ingredients together vigorously for about 30 seconds (this promotes the glutinous quality in the mochiko flour and makes the cookies chewy).
8. Stir in the chocolate chips and chopped apple rings.
9. Using a tablespoon, scoop out heaping mounds of dough and roll them into balls between the palms of your hands. Space the cookie dough about 2 inches apart on your parchment lined baking sheets. 10. Continue until all of the dough has been used up.
11. Place one tray on the top rack of the oven and another on the bottom rack. Bake for 10 minutes total, turning the trays from front to back and top to bottom after 5 minutes.
12. Remove the cookies from the oven. Continue this process with a third sheet if you have it.
13. Let cool completely to room temperature before handling. The cookies will seem soft, crumbly and brittle if you handle them before they’re cool. But once cool they hold together, pliable and chewy.
14. Enjoy (and share!) immediately. Or store cooled cookies in a ziplock or other airtight container at room temperature for up to 3 days.

Recipe Source: www.willfrolicforfood.com

 

Banana Bread Baked Oatmeal

Banana Bread Baked Oatmeal

Ingredients:

  • 2 cups old-fashioned oats
  • ⅓ cup sugar
  • 1 teaspoon baking powder
  • 2 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 2 cups milk
  • 1 cup banana, mashed
  • 1 large egg
  • 1 teaspoon vanilla
  • 3 tablespoons unsalted butter, melted
  • ½ cup walnuts, chopped
  • honey

 

Instructions:

  1. Preheat oven to 350ºF and spray an 8″ square baking dish or pie plate with nonstick cooking spray.
  2. Add the oats, brown sugar, baking powder, cinnamon, nutmeg and salt in a medium bowl and stir to combine. In another large bowl, whisk together the milk, banana, egg, and vanilla. Slowly pour in the melted butter, whisking constantly.
  3. Add the oat mixture into the wet ingredients and stir to combine. Transfer to the greased baking dish and bake for 25 minutes. Meanwhile, put the chopped walnuts on a baking sheet and toast in the oven for 5 minutes. Sprinkle the toasted walnuts and honey on top of the oatmeal and cool slightly before serving.

 

Enjoy!!!

 

Layered Berry Smoothie Chia Pudding

Layered Berry Smoothie Chia Pudding

Ingredients

For the Bottom Layer:

  • ½ Cup Frozen Blueberries
  • ½ Cup Almond Milk
  • ¼ Cup Oats
  • 2 tsp Honey/Maple Syrup

 

For the Chia Pudding Layer:

  • 2 Tbsp Chia Seeds
  • 1 Cup Almond Milk
  • 1 tsp Honey/Maple Syrup

 

For the Top Smoothie Layer:

  • 1 Cup Frozen mixed Berries
  • ¾ Cup Yoghurt/Coconut Yoghurt (or more almond milk)
  • ½ Cup Almond Milk
  • 2 tsp Honey/Maple Syrup

Instructions

For the Bottom Smoothie Layer:
1. Place all ingredients into your blender (I use this Nutribullet) and blend until smooth.
2. Pour into 2 glasses or jars and freeze for 15-20min.

For the Chia Pudding Layer:
1. Whisk all the ingredients together and gently pour over frozen bottom layer.
2. Place glasses/jars into the fridge for at least 4 hours.

For the Top Layer:
1. Place all ingredients into your blender and blend until smooth.
2. Gently pour over the chia pudding.
3. Devour

 

Recipe Source: http://amp.gs/C1PD

 

Vegan walnut granola

Vegan walnut granola

INGREDIENTS:

  • 2 ½ pounds (13 cups) old-fashioned oats (must be gluten free if you want the recipe to be gluten free)
  • ¾ cup packed brown sugar
  • 2 tablespoons cinnamon
  • ½ tablespoon kosher salt
  • 2 teaspoon ginger
  • 1 pound (3 ½ cups) walnut pieces (or pecans)
  • 2 cups coconut oil, melted
  • 1 cup maple syrup
  • 32 ounces black mission figs

 

INSTRUCTIONS

1. Mix the oats, brown sugar, cinnamon, ginger, and salt together. Stir in the walnuts.
2. Stir in the coconut oil and maple syrup.
3. Spread evenly onto parchment paper-lined baking sheets. Bake at 340 degrees Fahrenheit for 25 to 30 minutes.
4. Once cool, stir in figs. This recipe makes many servings, but will keep for weeks in a sealed airtight container.

Enjoy!!!

Recipe Source: http://amp.gs/CfKf

 

Chocolate Pecan Prune Energy Bites

Chocolate Pecan Prune Energy Bites

INGREDIENTS:

  • 1 cup oats
  • 1 cup pecan halves
  • 2 tablespoons cocoa powder
  • pinch sea salt
  • 6 medjool dates, pitted
  • 1 cup pitted prunes, coarsely chopped
  • 2 tablespoons cacao nibs or mini vegan chocolate chips

 

DIRECTIONS:
1. In a food processor, process the oats, pecans, cocoa powder and sea salt until a course flour forms.
2. Add in the pitted medjool dates and the coarsely chopped prunes and process until a sticky dough forms that holds together when pinched between your fingers.
3. Pour the dough into a bowl and add in the cacao nibs and use your hands to distribute them evenly throughout the dough.
4. Roll the dough into about 14 separate balls and place in an airtight container in the fridge to harden a little.

Enjoy!

Recipe Source: http://amp.gs/eULr

 

Sweet Pumpkin Seed Protein Granola

Sweet Pumpkin Seed Protein Granola

Ingredients:

  • 3 cups rolled oats
  • ½ cup whole wheat flour
  • 2/3 cup pumpkin seeds
  • ¼ cup chia seeds
  • ½ cup unsweetened, dried flake coconut
  • 2/3 cup buckwheat groats
  • ½ tsp cinnamon
  • pinch of salt
  • 1 cup cooked split red lentils (or ½ cup split red lentils, dry)
  • ½ cup maple syrup
  • ¼ cup coconut palm sugar
  • ¼ cup coconut oil, melted

 

Instructions:

Making the Granola:

1. Preheat oven to 375F. Cook lentils (refer to cooking instructions below.)
2. In a large bowl, combine the oats, flour, pumpkin seeds, chia seeds, coconut, buckwheat groats, coconut sugar, cinnamon and salt.
3. Add the maple syrup, coconut sugar, melted coconut oil, and cooked red lentils. Mix thoroughly.
4. Line a baking sheet with parchment paper and spread the granola into a even layer over the entire surface.
5. Bake for 8 minutes. Remove from heat and cool for 5-10 minutes (the longer you allow the granola to cool, the more granola clusters you are likely to have at the end.) Mix and break up the granola before redistributing it evenly.
6. Bake for another 6 minutes. Remove from heat and cool for 5-10 minutes. Mix and break up the granola before redistributing it evenly.
7. Bake for another 4-5 minutes, or until granola is evenly toasted but not burnt. Watch the granola closely as it tends to burn suddenly and rapidly.
8. Cool completely before breaking into clusters and storing in an airtight container.

Cooking the Lentils:
Approx. ½ cup dry red lentils (split) = 1 cup cooked. Rinse ½ cup dry red lentils (split). Add the lentils and 1 cup of unsalted water to a small-medium sized saucepan. Bring to a boil and boil for 5-10 minutes (until lentils are just tender.)

Notes:
If you do prefer it a touch sweeter you can choose a sweetened non-dairy milk, add a dash of maple syrup or coconut palm syrup to each bowl, or add some dried fruit to the granola itself after it’s cooled.

Enjoy!!! 😍

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