Instant Oatmeal - Cranberry Cinnamon with Flax
Why It's Great
Certified GF oats
Certified Non-GMO & Kosher
Great source of dietary fiber & iron
Only 11 grams of sugar
Certified gluten-free oats, brown sugar, dried cranberries, cinnamon, ground flax, sea salt
Cranberry Cinnamon with Flax
What could be better than Glutenfreeda’s delicious instant oatmeal sprinkled with plump cranberries and cinnamon? We can’t think of a thing!
Just like all our Instant Oatmeal flavors, Cranberry Cinnamon is made with the highest quality certified gluten-free oats and processed in our 100% dedicated gluten-free facility. Enjoying a warm bowl of our oatmeal will not only fill your tummy, but will also give you peace of mind that the oatmeal you and your family are eating is absolutely gluten-free and tested to the gold standard in the industry; Glutenfreeda certified.
Do something nice for yourself, start your day with a heart-healthy bowl of Cranberry Cinnamon Instant Oatmeal. A good source of fiber with the added benefits of cranberries: antioxidants and Vitamin C never tasted so good!
Wheat Free/Gluten Free. Made with Natural and Organic Ingredients. No GMO's. No Hydrogenated Oils. No Trans Fats. Made with certified Gluten-free Oats.
Empty contents of package into bowl, add 1/2 cup boiling water and stir. Let sit for 2 minutes then enjoy!
For Microwave: Empty contents of packet into a microwaveable bowl. Add up to 2/3 cup water and stir. Microwave on high for 1-2 minutes or until desired thickness. Stir and enjoy. For thicker oatmeal, add less water.
Manufacturing Facility Information
Manufactured in a dedicated allergen-free facility: free of gluten. Facility also manufactures products that may contain tree nuts (almonds, cashews and walnuts).
Made in the USA. Gluten tests to less than 5 ppm (ideal for celiacs and those with gluten intolerance/sensitivity). All approved suppliers must comply with list of gluten-free criteria which includes assuring that risks, critical control points, and preventative measures are identified in the handling of gluten-free ingredients at their facilities. Their HACCP must include a dedicated program for handling of gluten-free products and a Hazard Analysis that includes Critical Control Points must be established to formalize a gluten-free program and protocol. For any at-risk ingredients, they conduct an audit at the supplier's facility and perform tests on the ingredient before accepting them onto the production floor.
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