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Bob's Red Mill Whole Grain Instant Rolled Oats -- 16 oz

Bob's Red Mill Whole Grain Instant Rolled Oats
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Bob's Red Mill Whole Grain Instant Rolled Oats -- 16 oz

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Bob's Red Mill Whole Grain Instant Rolled Oats Description

  • Just Add Boiling Water
  • Good Source of Fiber
  • Sourced Non-GMO Pledge
  • 100% Whole Grain
  • 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


Just Add Boiling Water • Good Source of Fiber

Our Instant Rolled Oats are milled from the highest quality farm-fresh oats in the world. Each oat is rolled extra thin to shorten the cooking time, so a tasty bowl of whole grain oatmeal is just minutes away.


Make The World's Best Oatmeal® At Home

Put Instant Oats and salt in a bowl. Bring water to a boil. Pour boiling water over oats. Let sit for 1 minute. Stir and enjoy.


Servings Oats Water Salt
1 Serving 1/3 cup 1/2 cup pinch
2 Servings 2/3 cup 1 cup pinch
3 Servings 1 cup 1½ cup 1/4 tsp
4 Servings 1-1/3 cups 2 cups 1/4 tsp


Microwave Instructions

Measure 1/3 cup Instant Oats into microwave-safe bowl. Add 1/2 cup water. Microwave on high for 1 minute. Let sit for one minute. Stir and enjoy. Makes 1 serving.


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

Free Of

*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: 1/3 cup (32 g)
Servings per Container: About 14
Amount Per Serving% Daily Value
Total Fat2.5 g3%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate23 g8%
   Dietary Fiber3 g11%
   Total Sugars0 g
     Includes 0g Added Sugars0%
Protein4 g
Vitamin D0 mcg0%
Calcium14 mg2%
Iron1 mg6%
Potassium104 mg2%
Other Ingredients: Whole grain oats.

Manufactured in a facility that also uses tree nuts, soy, wheat and milk.

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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Vegan Lentil Loaf With Mushroom Gravy

Looking for a plant-based entrée that’ll wow family and friends? Made with an expert mix of ingredients such as mushrooms, carrots, bell pepper and garlic, this elevated lentil loaf is wildly flavorful, but also easy to make. Drizzled with a savory mushroom gravy, this is a vegan main that’ll please everyone at the table, even the meat-eaters. Follow this expertly created recipe this holiday season for a delicious and perfectly textured loaf that will add to the happy memories. Lentil Loaf with Savory Mushroom Gravy

Vegan Lentil Loaf With Mushroom Gravy


  • 1 cup brown lentils (dry or 2.5 cups cooked)
  • 2 Tbsp. ground flaxseed (or chia seeds)
  • 5 Tbsp. water
  • 2 Tbsp. olive oil
  • ½ cup onions (diced)
  • 4 garlic cloves (minced)
  • 1 cup mushrooms (chopped)
  • ½ cup carrots (chopped)
  • ½ cup bell pepper (diced)
  • ¼ cup tomato sauce
  • 1 tsp. fresh thyme
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • ½ cup rolled oats
  • ½ cup bread crumbs


  • 2 cups chopped mushrooms
  • 1 Tbsp. olive oil
  • ¼ cup onion (chopped)
  • 2 garlic cloves (minced)
  • 1-1/2 Tbsp. reduced sodium tamari
  • 3 Tbsp. nutritional yeast
  • ¼ cup tahini
  • 1 tsp. ground black pepper
  • 1-1/2 cups vegetable broth
  • 2 tsp. cornstarch
  • 1 tsp. fresh thyme


  1. Preheat oven to 350 degrees F. Spray 9x5-inch loaf pan with cooking spray and line with parchment paper.
  2. Combine ground flaxseed or ground chia seeds and water in small bowl. Mix well. Let sit 15 minutes.
  3. To medium saucepan over high heat, add 2-1/2 cups water and lentils and bring to boil. Cover saucepan and reduce heat to medium-low. Continue to cook 15-20 minutes until the lentils have softened. (Note: Alternatively, use instant pot. Pressure cook lentils with 2-1/2 cups water 8 minutes. Once cycle is complete, wait 10 minutes before releasing pressure.)
  4. Drain cooked lentils through colander and set aside.
  5. In large skillet over medium heat, heat oil. Add onions and garlic. Sauté 3-4 minutes until onions soften.
  6. Add mushrooms, bell peppers, carrots, tomato sauce, salt and pepper. Cook until veggies have softened, 6-8 minutes.
  7. To food processor, add lentils, veggies, flaxseed/chia mixture, bread crumbs, oats and thyme. Pulse 3-4 times until mixture starts to stick together. (Note: Batter should not be runny. If it is, add breadcrumbs to absorb moisture.)
  8. Transfer batter to loaf pan. Press gently with spatula to flatten top and evenly distribute mixture.
  9. Bake 40 minutes, until toothpick inserted in center comes out clean.
  10. Let cool about 15 minutes before slicing.
  11. Refrigerate up to 5 days or freeze for 1 month.


  1. In saucepan over medium heat, heat oil. Add onions, garlic and mushrooms. Cook for 6-8 minutes, until mushrooms have softened.
  2. Stir in tamari and sauté another 1-2 minutes.
  3. Add nutritional yeast, tahini, pepper and vegetable broth. Cook, stirring, until well combined.
  4. In small bowl, combine cornstarch and 2-3 tablespoons of mushroom sauce; mix until well combined.
  5. Pour cornstarch mixture into saucepan and mix well. Cook, stirring occasionally, until mixture thickens.
  6. Serve immediately. Refrigerate up to 5 days.

Grab the ingredients you’ll need to make this vegan main!

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