Organic Traditional Rolled Oatmeal

Organic Traditional Rolled Oatmeal
Simple & Delicious
THE GOODS / OATS

Organic Traditional Rolled Oatmeal

WOODSTOCK is now serving breakfast! Your favorite Old Wessex Hot Cereals are now part of the WOODSTOCK family. These oats are packed with flavor, texture, and nutrition. Delicious stove-top cooked, overnight, or instant these oats can be enjoyed as is or topped with a combination of your favorite WOODSTOCK nuts, seeds, fruit, and nut and seed butters. Our Organic Traditional Rolled Oats include whole oat groats that have been chopped into two or three pieces, resulting in a chewier cereal.
UPC Code: 042563017705
Ingredients: Organic whole grain rolled oats.
Percentages listed are percentage of daily value. Values listed are amounts per serving.
  • Serving Size: 1/2 cup (45g)
  • Calories: 170
  • Total Fat: 3g (4%)
  • Sat. Fat: 0g (0%)
  • Trans Fat: 0g
  • Cholesterol: 0mg (0%)
  • Sodium: 0g (0%)
  • Total Carb: 30g (11%)
  • Dietary Fiber: 4g (14%)
  • Sugars: 0g
  • Protein: 6g
  • Vitamin A:
  • Vitamin C:
  • Calcium: 20mg (2%)
  • Iron: 2mg (10%)
NCW 2.1
Always use the consumer package for nutritional information as formula and ingredient changes may occur at any time and may not match the website.
Bone Broth Oats with Sautéed Vegetables and Soft Eggs

Bone Broth Oats with Sautéed Vegetables and Soft Eggs

Serves 2-3
LEVELMedium
TIME30 min
RATING3/10

INGREDIENTS

4 cups Bonafide Provisions Organic Chicken Bone Broth

1 ½ cups WOODSTOCK Organic Traditional Rolled Oats

¼ cup Petite Diced Yellow Onion

1/3 cup Broccoli Florets (Or WOODSTOCK Organic Broccoli Florets)

2 cups Fresh Organic Spinach (Or WOODSTOCK Organic Chopped Spinach)

1/3 cup Organic Baby Bella Mushrooms, sliced (Or WOODSTOCK Organic Mixed Mushrooms)

1/3 cup Fresh Corn Kernels (Or WOODSTOCK Organic Supersweet Corn)

2-3 cloves Garlic, diced

¼ tsp Salt

¼ tsp Black Pepper

1 tsp Olive Oil or Spray Oil

Fried Eggs, Over Easy

Fresh Pesto

Directions

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  1. In a frying pan, add oil and heat over medium. Add onions and sauté until translucent. Add in garlic, broccoli, spinach, corn, and mushrooms. Sautee until cooked through, then season lightly with salt and pepper.
  2. In a medium sauce pan, bring bone broth to a boil. Add in oats and reduce to a simmer. Stirring occasionally, let the oatmeal simmer for about 5 minutes, or until the majority of the broth has been absorbed by the oats.
  3. Spoon oats into bowls or cups and top with sautéed veggies, fried eggs, and 1 teaspoon fresh pesto.
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