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Quaker Organic Oats Old Fashioned -- 24 oz Each / Pack of 4

Quaker Organic Oats Old Fashioned
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Quaker Organic Oats Old Fashioned -- 24 oz Each / Pack of 4

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Quaker Organic Oats Old Fashioned Description

  • Non-GMO Verified
  • Kosher
  • 100% Whole Grains
  • Certified Organic
  • Heart Healthy

Healthy Heritage For over 140 years, Quaker has been refining the craft of milling oats. Milling unlocks the nutrition within so you can start your morning off right.

At Quaker, we know oats. They're our business and our passion. Chocolate: Quaker Kids Organic Whole Grain Bars are soft-baked and filled with the scrumptious flavor of chocolate for a delicious taste kids will love.


Stove Top

1. Boil water or milk and salt.

2. Stir in oats.

3. Cook about 6–8 minutes over medium heat; stir occasionally.



Microwave (1 serving)

1. Combine water or milk, salt and oats in medium microwave-safe bowl.

2. Microwave on high 2½ to 3 minutes; stir before serving.

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.

Supplement Facts
Serving Size: 1/3 cup Dry (34 g)
Servings per Container: 20
Amount Per Serving% Daily Value
Total Fat2.5 g3%
   Saturated Fat0.5 g3%
   Trans Fat0 g
   Polyunsaturated Fat1 g
   Monounsaturated Fat0.5 g
Cholesterol0 mg0%
Sodium0 mg0%
Potassium120 mg2%
Total Carbohydrate23 g8%
   Dietary Fiber3 g12%
    Soluble Fiber1 g
   Sugars1 g
Protein4 g
Vitamin D0 mcg0%
Thiamin1 mg10%
Phosphorus130 mg10%
Magnesium40 mg10%
Other Ingredients: Organic whole grain rolled oats.
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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Tempeh Sausage Stuffing “Meatballs”

This year, try a twist…on a spin…on a holiday classic. These sausage-style tempeh meatballs pack all the savory goodness of Thanksgiving stuffing into a bite-sized, deliciously vegan appetizer that your guests are guaranteed to be thankful for. Cremini mushrooms, walnuts, dried cranberries and tamari provide the mouthwatering (and meatless!) base for these soft-on-the-inside, crispy-on-the-outside meatballs. Freshly chopped rosemary, whole fennel seed and dried thyme will have your house smelling like the holidays. They’re the perfect start to a meal you wish would never end. A Close-Up View of Tempeh Meatballs With a Sprig of Rosemary and a Bowl of Cranberries |

Tempeh Sausage Stuffing “Meatballs”

  • 2 Tbsp. extra virgin olive oil
  • 1 small onion (chopped)
  • 3 cloves garlic (chopped)
  • 8 oz. cremini mushrooms (sliced)
  • 1 8 oz. package tempeh, cut into 3/4” dice
  • 1 Tbsp. finely chopped fresh rosemary
  • 1 tsp. fennel seed
  • 1/2 tsp. dried thyme
  • 1/2 cup old fashioned rolled oats
  • 1/2 cup walnuts
  • 1/4 cup dried cranberries
  • 1/4 cup panko breadcrumbs
  • 1 Tbsp. balsamic vinegar
  • 1 Tbsp. tamari
  • 1 Tbsp. tomato paste
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • Extra virgin olive oil cooking spray
  1. Preheat oven to 375 degrees F. Line rimmed baking sheet with parchment paper. Spray parchment paper lightly with extra virgin olive oil cooking spray.
  2. In large skillet, heat olive oil over medium high heat. Sauté onions and garlic for 3 minutes.
  3. Add mushrooms, tempeh, rosemary, fennel seed and thyme and cook for 6 more minutes, stirring frequently. (Note: Mushrooms should be cooked through and tempeh slightly browned.) Remove from heat and let cool slightly.
  4. In food processor fitted with S blade, add tempeh/mushroom mixture, oats, walnuts, dried cranberries, panko breadcrumbs, balsamic vinegar, tamari, tomato paste, salt and black pepper. Pulse until ingredients are finely chopped and mixture comes together but still has texture. Transfer mixture to a bowl.
  5. Using a cookie scoop or tablespoon, form 2 Tbsp. of mixture into 1.5-inch meatballs and arrange in a single layer on parchment-lined baking sheet.
  6. Spray tops lightly with extra virgin olive oil spray and bake 20 minutes or until meatballs are firm but springy and slightly golden. Serve hot.

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