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Bob's Red Mill Gluten Free Rolled Oats Quick Cooking -- 28 oz

Bob's Red Mill Gluten Free Rolled Oats Quick Cooking
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Bob's Red Mill Gluten Free Rolled Oats Quick Cooking -- 28 oz

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Bob's Red Mill Gluten Free Rolled Oats Quick Cooking Description

  • World's Best Oatmeal®
  • Good Source of Fiber
  • 100% Whole Grain
  • Gluten Free
  • Sourced Non-GMO Pledge
  • You Can See The Quality
  • Kosher

Dear Friends,

What we eat in the morning makes all the difference in how we get through the rest of the day. A bowl of nutritious whole grain oatmeal starts you off right and keeps your hunger at bay throughout the morning. In my view, no food on earth is better!


To Your Good Health,

Bob Moore


World's Best Oatmeal® • Good Source of Fiber

Our Gluten Free Quick Cooking Rolled Oats are rolled thin to shorten the cooking time, so a tasty bowl of whole grain oatmeal is just minutes away. Each batch is handled with care in our dedicated gluten free facility and tested in our state-of-the-art laboratory to ensure our strict gluten free quality standards are met.


Make The World's Best Oatmeal® At Home

Bring water and salt to a boil. Add Quick Cooking Rolled Oats, reduce heat to medium-low and cook, stirring occasionally, for 3 minutes. Remove from heat and let stand for 2 minutes.


Servings Oats Water Salt
1 Serving 1/2 Cup 1 Cup pinch
2 Servings 1 Cup 2 Cups 1/4 tsp
3 Servings 1½ Cup 3 Cups 1/4 tsp
4 Servings 2 Cups 4 Cups 1/2 tsp


Microwave Instructions:

In a large bowl, combine 1/2 cup Quick Cooking Rolled Oats, 1 cup water and a pinch of salt. Cover and microwave on high for 2 minutes. Let stand for 2 minutes. Stir well before eating. Makes 1 serving.


Store in a cool, dry place. Keeps better refrigerated or frozen after opening.

Free Of
Gluten, GMOs.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1/2 Cup (45 g)
Servings per Container: About 18
Amount Per Serving% Daily Value
Total Fat3 g4%
   Saturated Fat0.5 g3%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate31 g11%
   Dietary Fiber4 g14%
   Total Sugars1 g
     Includes 0g Added Sugars0%
Protein6 g
Vitamin D0 mcg0%
Calcium16 mg2%
Iron2 mg10%
Potassium167 mg4%
Other Ingredients: Whole grain oats.

Manufactured in a facility that also uses tree nuts and soy. Tested and confirmed Gluten Free in Bob's Red Mill's quality control laboratory.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Vegetarian Lentil “Meatloaf” with Rosemary & Onions

Cooking quickly without soaking, offering a robust, “meaty” flavor and providing a good vegetarian source of protein, fiber and iron, lentils are a must for fast, healthy weeknight meals. If you’re limiting your lentil usage to soups and stews, check out this vegetarian loaf. Prep ahead and let the mixture sit refrigerated overnight. When you’re ready to go, stick it in the oven and whip up a side of Cauliflower Mashed “Potatoes” and Zesty Green Beans and you've got a nutritious, family-size meal in less than an hour.

Vegetarian Lentil "Meatloaf" Loaf with mashed potatoes and green beans #vegetarian |

Vegetarian Lentil “Meatloaf” with Rosemary & Onions

Recipe courtesy of Sarena Shasteen
Yields 3 miniature loaves



1-½ cups Bob’s Red Mill Gluten-Free Quick Cooking Oats       
1 cup Bob’s Red Mill Lentils
½ cup dried shiitake mushrooms
¼ cup Bob’s Red Mill Chia Seeds
2 Tbsp. fresh, chopped rosemary
1 tsp. garlic powder
½ tsp. salt
¼ tsp. pepper
4 cups water
¾ cup salsa


1 Tbsp. Bob’s Red Mill Brown Sugar
½ cup sautéed red onion, sliced
1/3 cup organic ketchup


  1. In a large pot, combine lentils and mushrooms with water and bring to a boil. Reduce heat to simmer and cook for about 20 minutes or until lentils are tender. Drain or pour out any leftover water after cooking.
  2. Add oats, chia seeds, rosemary, garlic powder, salt, pepper and salsa to pot and mix until combined. Place pot in fridge to cool.
  3. Once completely cooled, preheat oven to 400 degrees F.
  4. In a small bowl, combine all ketchup and brown sugar for topping. Set aside.
  5. Remove lentil mixture from fridge and portion it out equally into three miniature loaf pans. Top lentil mixture with ketchup topping.
  6. Bake for 30 minutes. Remove, top loaves with onions and bake for 20-30 more minutes.

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