Old Fashioned Oats
Old Fashioned Oats
Old Fashioned Oats

Old Fashioned Oats

$2.65
$2.65
$3.79
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Size: 18oz

Also called rolled oats, our Old-Fashioned Oats are flat and flakey. They cook faster than steel-cut oats and are a great choice for cookies, muffins, and homemade granola bars. Sold in 18oz or 40oz bags.

Oats in Action

Old Fashioned Oats You NEED to try my oatmeal cream pie recipe! An easy to make dessert filled with a marshmallow fluff filling. Want to make them at home? Save this recipe and tag #inalexaskitchen if you make it. ⬇️⬇️Cookie Ingredients:2 cups rolled oats2 cups Flour1 teaspoon Baking soda¼ teaspoon Salt2 Sticks of butter (softened) unsalted2 Eggs (room temp)1 ½ teaspoon Vanilla extract1 teaspoon Cinnamon1 teaspoon Nutmeg1 cup Brown sugar½ cup Sugar1 teaspoon Molasses or dark corn syrup (I only had dark corn syrup handy so I used that)Marshmallow fluff frosting Ingredients:½ stick of unsalted butter - room temperature 3 cups of Marshmallow fluff ½ cup Powdered sugarInstructions:1. In a medium bowl add the flour, baking soda, rolled oats, salt, cinnamon, and nutmeg. Whisk and set aside.2. Using a hand mixer combine the softened butter, brown sugar, and granulated sugar until combined. Slowly add the eggs one at a time. Follow this up with the vanilla extract and molasses. Once everything is mixed slowly add the flour mixture. 3. Chill dough for 10-15 minutes and preheat your oven to 350. Bake the cookies for 10-12 minutes and let the cookies cool for a few minutes before transferring to a cooling rack. Use a toothpicks to poke the cookies and see if they're fully cooked. If not, pop them in for another 2-3 minutes.4. As the cookies are cooling begin making your Marshmallow fluff frosting. You will use a piping bag to add the frosting to each cookie. Pipe the frosting on one cookie and place another on top to make the oatmeal cream pie. Chill the oatmeal cream pies in your refrigerator for 10 minutes before serving.
Old Fashioned Oats - Iced Oatmeal Bars! An easy to make breakfast recipe that you can try this week. It's a great beginner baking recipe with very simple ingredients. These bars are soft & chewy with a sweet vanilla icing on top. Let me know if you give it a try! Tag #inalexaskitchen if you make this recipe ⬇️ Ingredients:1/2 cup unsalted butter, melted and cooled1 cup old fashioned oats - @anthemoats1 cup all-purpose flour1 teaspoon baking soda1/2 teaspoon cinnamon1/2 teaspoon salt1/2 cup granulated sugar1/2 cup light brown sugar1 large egg1/2 teaspoon vanilla1 tablespoon dark corn syrupVanilla Icing:1/2 cup powdered sugar1 tablespoons whole milkBake at 350 for 24 minutes. Let the bars fully cool before putting the icing on.
Old Fashioned Oats Repost from @the_caramelizedlife: Imagine blueberry pancakes drizzled with maple syrup…but in crunchy granola form. 🍁🫐 This oil-free blueberry maple almond granola is loaded with clusters, bursting with fruity sweetness, and made without any refined sugar, dairy, or gluten. My secret ingredient takes it to almond croissant territory, and trust me, your yogurt bowl will thank you.What’s your favorite way to eat granola? Are you team yogurt bowl, cereal-style, or do you prefer a no-nonsense, straight from the bag vibe?Blueberry Maple Almond Granola (Oil-Free)🥣Vegan | Gluten-Free | Refined Sugar-FreeIngredients* 2 ½ cups old-fashioned rolled oats (GF if needed)* ½ cup almond flour* 1 cup sliced almonds* ½ tsp sea salt* scant ½ cup maple syrup* 1 cup fresh blueberries* 1 large ripe banana* 2 tsp almond extract (the secret ingredient)* 1 tsp vanilla extract* ⅓ cup dried blueberriesInstructions1. Preheat oven to 350°F. Line a 9x13” baking sheet with parchment paper.2. In a large bowl, combine oats, almond flour, almonds, and salt.3. Blend banana, fresh blueberries, maple syrup, almond extract, and vanilla until smooth.4. Pour wet mixture into dry ingredients and stir until well-coated.5. Spread in a thin, even layer on the baking sheet.6. Bake 20–25 minutes, flip (keeping clusters intact if possible), and bake 5–10 minutes more.7. Cool completely before breaking into clusters. Store in a sealed container at room temperature for up to 6 days.#oilfreegranola #blueberrymaplegranola #vegansnacks #veganrecipes #refinedsugarfree #healthysnackideas #homemadegranola #veganbreakfastideas #dairyfreegranola #granolarecipe #healthybreakfastideas #wholefoodplantbased #vegansofinstagram #blueberryrecipes #plantbasedrecipes@anthemoats (not sponsored) try them out for excellent glyphosate free oats!
Old Fashioned Oats Repost from @foreverfit_emilieSAVE THIS ONE!! These are the 💣.com and pretty dang clean, high protein, and delicious warm for a treat or kept in the fridge for breakfast throughout the week👌🏻Baked Protein Oatmeal SquaresIngredients:• 1 cup rolled oats (@anthemoats )• 1 cup unsweetened vanilla almond milk• ½ cup nonfat plain Greek yogurt• ½ cup liquid egg whites• 1 scoop vanilla protein powder (I use @just.ingredients )• 2-3 tbsp monk fruit sweetener• 1 tsp vanilla extract• 1 tsp ground cinnamon• ½2 tsp baking powder• ¼ tsp saltYummy topping:• 3 tbsp 1/3 fat cream cheese you can use fat free, but I can’t find that lately• 5 tbsp unsweetened vanilla almond milk• 10g sugar-free cheesecake pudding mix (dry)• Additional monk fruit sweetener to taste (optional)Instructions1. Prepare the Batter - In a large mixing bowl, whisk together almond milk, Greek yogurt, egg whites, vanilla extract, and sweetener. Stir in the oats, protein powder, cinnamon. baking powder, and salt. Mix well, then cover and refrigerate for at least 4 hours or overnight to allow the oats to soak.2. Bake - Preheat oven to 350°F (175°C). Lightly grease or line an 8x8-inch baking dish with parchment paper. Pour the oat mixture into the pan and spread evenly. Bake for 35-45 minutes, or until set and golden at the edges. A toothpick should come out clean from the center. My oven cooks things fast so l cook for 30-35 min no more.3. Make the frosting - In a small bowl, whisk cream cheese, almond milk, and pudding mix until smooth. Adjust consistency with more almond milk if needed. Add a touch of sweetener if desired.4. Serve - Let the oatmeal cool slightly, then smear the top with your topping Slice into 4 big yummy squares!Per square 170 cals/ 15p/ 4f/ 18c....#countingmacros #macrofriendlymeals #macrofriendlymealplan #macrofriendlyfood#macrofriendlybreakfast #highprotein #cleanrecipes #proteinsnack #proteinpacked
Old Fashioned Oats Repost from @cookin_brooke with @AnthemOats:🍒🍊 HEALTHY CHERRY RHUBARB CRISP 🍑With Orange Zest, Vanilla Protein Oat Crumble & WalnutsThis seasonal crisp was absolutely delicious! Rhubarb will be popping up in a lot of recipes until I can’t find it anymore! 🙈I added hidden protein to this as well! Using @earthchimp protein powder! My top protein powder are grass fed whey, grass fed beef isolate, and clean organic vegan options! This is a great option for you if you don’t tolerate/enjoy whey or beef isolate! It is made up of clean organic ingredients! 🔸 IngredientsFruit Filling:* 1 cup cherries (pitted, fresh or frozen)* 1 cup of peaches or nectarines* 2 cups rhubarb (sliced into ½-inch pieces)* 2–3 tbsp maple syrup or honey (adjust to taste)* 1 tbsp lemon juice* 1 tsp vanilla extract* 1/2 tbsp orange zest* 1 tbsp arrowroot powder Oat-Protein Crumble Topping:* 1 cup organic sprouted rolled oats* 1/4 cup organic almond flour * 2 scoops vanilla protein powder (~35g) (@earthchimp )* 2–3 tbsp maple syrup * 3-4 tbsp grass fed melted butter (@vitalfarms )* 1/2 tsp cinnamon* Pinch of salt* 1/3 cup chopped organic walnuts (reserve 1–2 tbsp for topping)🔹 Instructions* Preheat to 350°F * Lightly grease an 8×8-inch baking dish or 7x11-inch dish.* In a large mixing bowl, combine:* Cherries* Rhubarb* Maple syrup* Lemon juice* Vanilla extract* Orange zest* Arrowroot* Stir well to coat the fruit evenly.* Pour mixture into the baking dish and spread evenly.* In a separate bowl, mix together:* Oats* Almond flour* Protein powder* Cinnamon* Salt* Add maple syrup and melted butter.* Stir until crumbly and fully combined.* Fold in most of the walnuts, keeping a few tablespoons for topping.* Sprinkle crumble mixture over the fruit.* Top with reserved walnuts for an extra crunch.* Bake for 35–40 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.* Let rest for 10–15 minutes before serving.* Enjoy warm on its own or with a scoop of whipped cream, coconut whipped cream or vanilla ice cream.* Store in the fridge! #ChimpedUpMornings #EarthChimp #vitalfarmsvff #vff #vitalfarms #anthemoats
Old Fashioned Oats Repost from @thefarmstyle :Strawberry Rhubarb Crisp Bars have a layer of strawberry rhubarb jam sandwiched between two layers of sweet crumb topping for the perfect rhubarb dessert.INGREDIENTS Filling2 cups sliced strawberries2 cups sliced rhubarb1 cup granulated sugar1 juiced lemonCrisp Layer1 cup all purpose flour1 cup old fashioned oats1/2 tsp baking powder1/2 tsp salt1/2 cup butter melted3/4 cup brown sugarINSTRUCTIONSPreheat oven to 350F. Line a 9x9 pan with parchment paper and set aside.In a saucepan over medium heat add the sliced strawberries, sliced rhubarb, granulated sugar, and juice of 1 lemon. Cook until mixture has thickened enough to coat the back of a wooden spoon (about 15 minutes). Set aside to cool slightly.In a large bowl combine all purpose flour, oats, salt, baking powder, and brown sugar. Mix to combine. Then add in melted butter. Mix until the mixture resembles wet sand in texture.Add 1/2 the oats mixture to the bottom of the prepared pan and gently press the mixture into the pan. Bake for 10 minutes.Add the strawberry rhubarb mixture to the baked layer and spread into an even layer. Top with remaining oat mixture and bake an additional 25 minutes.Remove from oven and allow to cool completely before slicing.#thefarmstyle #anthemoats #recipes #strawberryrhubarb #rhubarbrecipes
Old Fashioned Oats Anthem Oats Homemade Granola ✨I wish you could’ve smelled my kitchen when I made this batch of homemade granola with anthem oats! The best part… it tastes just as good as it smells 🤌Ingredients:2 cups Anthem Old Fashioned Whole Grain Oats1/2 cup raw almonds1/4 cup pumpkin seeds (zinc-rich for skin health)2 tbsp flaxseeds (omega-3s)2 tbsp chia seeds (hydration + fiber)1/3 cup melted coconut oil1/3 cup honey or maple syrup1 tsp vanilla extract1/2 tsp cinnamonPinch of sea saltHow to:• Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.• In a large bowl, mix oats, nuts, seeds, cinnamon, and salt.• Stir in melted coconut oil, honey/maple, and vanilla. Toss to coat.• Spread on baking sheet in an even layer. Bake for 20–25 mins, stirring halfway.• Let cool completely (it crisps as it cools!).• Store in a jar or meal prep container. Add to yogurt, smoothie bowls, or snack straight from the jar.#anthempartner #homemadegranola #healthysnackideas #granolabowl
Old Fashioned Oats Repost @nourishedbodyandmind: 🍓 Strawberry & Rhubarb is a sublime combination of flavor and texture.Whether you’re looking for a breakfast bar, an afternoon snack or a healthy dessert topped with (vegan) ice cream, these Berry and ‘Barb Snack Bars could be the sweet and savory treat you’ve been looking for. With loads of heart healthy fiber, skin loving vitamins and rich in antioxidants, it’s as good for you as it is delicious 😋Ready to dig in? Here’s the recipe:You need:Ingredients:2 cups rhubarb, washed and cut into 1” pieces2 cups strawberries, washed and quartered2/3 cup maple syrupjuice of 1 lemon1/2 tsp vanilla2 cups all purpose flour (or gluten free if preferred)1 1/2 cups rolled oats1 tsp baking powder1/2 cup brown sugar (or maple syrup)1/2 cup date sugar (or white sugar)1/2 tsp cinnamon1 tablespoon chia seeds1 1/4 cup vegan butter, melted1. First make the strawberry rhubarb sauce:      A. Add the rhubarb, strawberries, maple syrup and lemon juice to a pot and cook over medium heat.      B. Allow the mixture to simmer while intermittently stirring with a wooden spoon until the rhubarb breaks down (about 5-7 minutes).      C.  Remove pot from heat and allow to cool.2. Next make the base and crumb topping:      A. Preheat the oven to 350°F.      B. Combine all remaining ingredients in a large mixing bowl and mix well. (I use my hands to make sure that all ingredients are throughly combined).      C. Set aside 1 cup of the oat mixture and add the rest to the bottom of a 9 x 12 baking dish.        D. Press the base down until it evenly covers the bottom of the baking dish.        E. Next add a layer of the cooled strawberry rhubarb sauce.       F. Sprinkle the remaining 1 cup of oat mixture atop the sauce layer.        G. Bake for about 40 minutes, then remove from oven and allow to cool before cutting.Cut bars into any size rectangles you like, then serve alone or for breakfast with yogurt, for dessert with ice cream, or even as an afternoon snack. Will keep in the fridge for up to 5 days. Enjoy!#strawberries #rhubarb #vegantreats #oats #AnthemOats
Old Fashioned Oats

Old Fashioned Oats

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Old Fashioned Oats

Old Fashioned Oats

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Old Fashioned Oats

Old Fashioned Oats

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Old Fashioned Oats

Old Fashioned Oats

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Old Fashioned Oats

Old Fashioned Oats

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Old Fashioned Oats

Old Fashioned Oats

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Old Fashioned Oats

Old Fashioned Oats

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Old Fashioned Oats

Old Fashioned Oats

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