- Great as a hot breakfast cereal
- Kosher and gluten-free
- 6 grams of protein and 4 grams of dietary fiber per serving
Start your day with Gluten Free Scottish Oatmeal by Bob's Red Mill, a deliciously creamy hot cereal. Using the same milling techniques that have performed in Scotland for hundreds of years, this stone ground oatmeal features all remarkable nutrition, traditional goodness and sweet flavor of natural whole grain oats. Try it today and make breakfast your most enjoyable meal yet!
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Nutrition Facts
|
Serving size ¼ cup (36g) |
Servings per container about 16 |
|
|
Amount per serving Calories |
140 |
|
% Daily Value *
| Total Fat 2 g | 3% |
| Saturated Fat 0 g | 0% |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0% |
| Sodium 0 mg | 0% |
| Total Carbohydrate 25 g | 9% |
| Dietary Fiber 3 g | 11% |
| Total Sugars 0 g | |
| Includes 0 g Added Sugars | 0% |
| Protein 4 g | |
| Vitamin D 0 mcg | 0% |
| Calcium 11 mg | 0% |
| Iron 1 mg | 6% |
| Potassium 127 mg | 2% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENT: Whole Grain Oats.
Manufactured in a facility that also uses tree nuts and soy.
Stovetop Instructions Bring water and salt to a boil. Slowly stir in Scottish Oatmeal, reduce heat to medium-low and cook for 10 minutes, stirring occasionally. Remove from heat and let stand for 2 minutes.
Servings • Cereal • Water • Salt
- 1 Serving • ¼ Cup • ¾ Cup • pinch
- 2 Servings • ½ Cup • 1½ Cups • 1/8 tsp
- 3 Servings • ¾ Cup • 2¼ Cups • ¼ tsp
- 4 Servings • 1 Cup • 3 Cups • ¼ tsp
Microwave Instructions Combine ¼ cup Scottish Oatmeal, ¾ cup water and a pinch of salt. Stir well. Microwave on high for 3 minutes. Let stand for 2 minutes. Makes 1 serving.
Store in a cool, dry place. Keeps best refrigerated or frozen after opening.
- Tested and confirmed Gluten Free in our quality control laboratory.
- 100% WHOLE GRAIN 36 g or more per serving
- GLUTEN FREE
- KOSHER PAREVE
- SOURCE Non-GMO PLEDGE
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