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Natural, USA made – No GMOs!

Oatsville Oat products are proudly made in the United States of America with only high-quality, natural ingredients, meaning no artificial flavors, sweeteners or GMOs – Taste the Goodness!

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Live Healthier and Bake Great Recipes!

Our whole grain oats are delicious and full of fiber, to help you live healthier. They’re also ideal for oatmeal and baking. Try some of our great recipes here.

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Check out our Quick and Old Fashioned options. New flavors launching soon!

Delicious Recipes

Baked Oatmeal

Oatmeal Muffin

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Baked Oatmeal

    Ingredients
  • 1⁄3 cup butter
  • 2 large eggs
  • 3⁄4 cup brown sugar
  • 1 1⁄2 teaspoons baking powder
  • 1 1⁄2 teaspoons vanilla
  • 1 teaspoon nutmeg or 1 teaspoon cinnamon
  • 1⁄4 teaspoon salt
  • 1 cup milk
  • 2 tablespoons milk
  • 3 cups Oatsville Oats (Quick or Old Fashioned)

    Directions
  1. Melt butter.
  2. Grease 1 1/2 quart baking dish and drop in eggs and beat well.
  3. Add brown sugar, baking powder, vanilla, nutmeg or cinnamon, and salt. Mix well, no lumps.
  4. Whisk in butter and both measures of milk, then add Oatsville Oats.
  5. Stir well, and refrigerate overnight.
  6. Bake, uncovered, at 350 for 35-45 min, or until set in the middle.
  7. Serve hot with warm milk poured over.
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Oatmeal Cake

    Ingredients: the Cake
  • 1 c. Uncooked Oatsville Oats (Quick or Old Fashioned)
  • 1 1/4 c. Boiling water
  • 1/2 c. Softened butter
  • 1 c. White sugar
  • 1 c. Firmly packed brown sugar
  • 1 tsp. Vanilla extract
  • 2 Eggs
  • 1 1/2 c. All -purpose flour
  • 1 tsp. Baking soda
  • 1 tsp. Cinnamon
  • 1/2 tsp. Salt

    • Ingredients: the Topping
  • 1/4 c. Melted butter
  • 1/2 c. Firmly packed brown sugar
  • 3 tbsp. Half-and-half of milk
  • 1/2 c. Chopped nuts (pecans or walnuts)
  • 1 c. Sweetened flaked coconut

    Directions
  1. Preheat the oven to 350 F. Grease and flour a tube pan that has a removable base. You can also use a 9x13 baking pan.
  2. In a small bowl, combine Oatsville Oats and boiling water. Cover and let rest for 20 minutes.
  3. In a large bowl, cream the butter, white sugar, brown sugar, and vanilla until light and fluffy. Add in eggs and beat again. Fold in oatmeal.
  4. In a medium bowl, whisk flour, baking soda, cinnamon, and salt. Add to the creamy mixture and stir until just combined.
  5. Pour the batter into the pan you are using and bake for 45-50 minutes of until cake feels firm to touch and a toothpick inserted into the center comes out clean. DO NOT REMOVE THE CAKE FROM THE PAN.
  6. Make the topping by combining the topping ingredients in a bowl. Spread the topping on top of the cake and put the cake back into the oven to broil for 2-3 minutes or until the topping becomes bubbly and the coconut is browned.
  7. Let the cake cool slightly before carefully removing it from the tube pan. If you are using a 9x13 pan, just leave the cake in the pan to slice it.
    8. Recipe from Natalie Perry of Perry’s Plate.

Granola

Triple Berry Crisp

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Granola

    Ingredients
  • 4 cups Oatsville Oats (Quick or Old Fashioned)
  • 1 ½ cup raw nuts and/or seeds (I used pecans)
  • 1/2 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup olive oil
  • ½ cup honey
  • 1 teaspoon vanilla extract
  • Totally optional additional mix-ins: ½ cup chocolate chips or coconut flakes

    Directions
  1. Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, combine Oatsville Oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
  3. Pour in the oil, honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
  4. Bake until lightly golden, about 20 minutes, stirring partway. The granola will further crisp up as it cools.
  5. Let the granola cool completely. Top with the optional chocolate chips, if using. Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
  6. Store the granola in an airtight container at room temperature for 1 to 2 weeks.
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Triple Berry Crisp

    Ingredients
  • 1 ½ cups fresh blackberries
  • 1 ½ cups fresh raspberries
  • 1 ½ cups fresh blueberries
  • 4 tablespoons white sugar
  • 2 cups all-purpose flour
  • 2 cups Oatsville Oats (Quick or Old Fashioned)
  • 1 ½ cups packed brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 ½ cups butter

    Directions
  1. In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
  2. In a separate large bowl, combine flour, Oatsville Oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
  3. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown. Serve warm with vanilla ice cream.
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Oatmeal Muffin

    Ingredients
  • 2 cups Oatsville Oats (Quick or Old Fashioned)
  • 1 cup milk¹
  • 1/2 cup pure maple syrup
  • 1/3 cup oil²
  • 2/3 cup light brown sugar³ packed
  • 2 large eggs lightly beaten
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt⁴
  • Sparkling or raw sugar optional

    Directions
  1. Preheat the oven to 400 F. Line a 12-cup muffin tin with paper liners.
  2. Combine the Oatsville Oats and milk in a large bowl.
  3. Add the maple syrup, oil, brown sugar, and eggs. Mix until combined.
  4. Stir in the flour, baking powder, cinnamon, baking soda, and salt just until combined. The batter will be wet.
  5. Divide the batter between the prepared muffin tins.
  6. Sprinkle sugar over batter, if using.
  7. Bake for 18-25 minutes, or until the muffins spring back when lightly pressed
  8. Let the muffins cool in the tin for 5 minutes.
  9. Remove to wire rack to finish cooling.