Vitacost Gluten Free - Non-GMO Quick Oats Description
Go ahead and hit snooze again. These oats cook up quickly for breakfast in a jiffy.
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Quick-cooking oats – ready to eat in just 5 minutes
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Also great in no-bake cookies & goodies
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Wholesome, nutty flavor + chewy texture
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Non-GMO Project Verified
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Gluten-free
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No artificial flavors, colors or preservatives
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High in fiber + 5 grams of protein per serving
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Vegan
Saturday is the perfect slow, lazy day for syrup-drizzled stacks of pancakes and fresh-baked berry muffins. But during the week, when time is tight, you may be lucky to grab a granola bar or banana in your mad dash out the door.
Breakfast doesn’t have to be unwrapped to be quick and easy! With just a cup of water and a couple of minutes, you can simmer a steaming bowl of oatmeal for a filling and wholesome meal that won’t waste a moment of your precious morning time. Top it with chopped fruit or nuts, or swirl in a spoonful of nut butter or honey, or sprinkle on some brown sugar. You’ll feel full and fueled until lunch.
About Vitacost
Vitacost nutritional products are manufactured to high standards of quality, efficacy and safety. Each Vitacost product meets or exceeds the standards and requirements set forth in the FDA’s Code of Federal Regulation (21 CFR, 111) Current Good Manufacturing Practices (cGMP).
Directions
Add 1/2 cup oats to a bowl and stir in 1/2 to 2/3 cup boiling water, depending on desired consistency. Alternatively, add 1/2 cup oats to a microwave-safe bowl and stir in 1/2 to 2/3 cup water, depending on desired consistency. Heat on High for 60-90 seconds. Serves 1.
Product packaged in a resealable bag. Keep dry and at room temperature (59°-86°F [15°-30°C]).
Free Of
Gluten, GMOs, BPA.
*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: 20
| Amount Per Serving | % Daily Value |
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| Calories | 180 | |
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| Total Fat | 3 g | 4% |
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| Saturated Fat | 0.5 g | 3% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 0 mg | 0% |
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| Total Carbohydrate | 30 g | 11% |
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| Dietary Fiber | 5 g | 17% |
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| Total Sugars | 0 g | |
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| Includes 0g Added Sugars | | 0% |
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| Protein | 8 g | |
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| Vitamin D | 0 mcg | 0% |
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| Calcium | 20 mg | 2% |
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| Iron | 2.1 mg | 10% |
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| Potassium | 190 mg | 4% |
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*Percent Daily Values are based on a 2,000 calorie diet.
Other Ingredients: Whole grain oats.
May contain: Peanuts, almonds, brazil nuts, cashews, coconut, hazelnuts, pecans, walnuts, soy.
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 Chocolate-Covered Strawberry Cheesecake Bars
[vc_row][vc_column][vc_column_text]Treat your loved ones (or yourself!) to a slice of pure bliss this Valentine’s Day with these no-bake vegan strawberry cheesecake bars topped with a luscious chocolate ganache. Made with wholesome vegan and gluten-free ingredients, these dreamy bars feature a crunchy base, a creamy strawberry layer and a rich chocolate finish. What better way to spread some love than with a dessert that’s sweet, beautiful and better for you!
Vegan Chocolate-Covered Strawberry Cheesecake Bars
Crust
- 1/2 cup rolled oats
- 3 Tbsp. white sesame seeds (lightly toasted)
- 1/3 cup shredded coconut
- 1/3 cup sunflower seeds
- 5 Tbsp. coconut sugar
- 1 Tbsp. raw cacao powder (or cocoa powder)
- Pinch salt
- 4 Tbsp. melted coconut oil (or melted raw cacao butter)
Strawberry cheesecake
- 7 oz. raw cashews
- 3.5 oz. fresh strawberries
- 2/3 cup coconut milk
- 6 Tbsp. melted coconut oil (or melted raw cacao butter)
- 5-6 Tbsp. maple syrup
- 3 Tbsp. lemon juice
- 1 tsp. lemon zest
- 1 tsp. vanilla extract
Optional
- 1-3 slices raw or cooked red beet root (for color)
Chocolate ganache
- 4.2 oz. dark chocolate chips
- 2/3 cup coconut milk (or other plant milk)
- Line 7-inch square pan with parchment paper or use one with removable bottom.
In food processor, blend all crust ingredients except for coconut oil until powdery. Add melted coconut oil and blend until mixture reaches consistency of wet sand. (Note: If too crumbly, add a little more coconut oil.)
- With hands or bottom of glass, press mixture firmly into bottom of pan.
In blender, blend all strawberry cheesecake ingredients until smooth. Taste and adjust sweetness, adding additional maple syrup or lemon juice, if needed.
- Add strawberry layer on top of crust, smooth down and freeze about 2 hours until set.
- To make chocolate ganache, place chocolate chips in small bowl. In saucepan, heat coconut milk until just before boiling and then pour it over chocolate and stir together until well combined.
- Pour ganache over strawberry filling and flatten surface. Freeze until set about 2 hours.
- Prior to serving, remove dessert from pan (Note: If you didn’t use parchment paper, let it sit at room temperature for about 5-10 minutes to make removal easier). Leave at room temperature or refrigerate to thaw until dessert is soft enough to cut. Use warmed knife to cut into desired size.
- Store in freezer in small pieces and enjoy frozen, or let sit at room temperature for a few minutes to thaw slightly prior to serving.
Get the ingredients you’ll need (and more!) from Vitacost.
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