What do you get when you combine protein rich yogurt and heart healthy steel cut oats? You get Yoatz – oats and yogurt. It’s organic and gluten-free. And high in protein and fiber. Did we mention we don’t add colors of any kind? Or use stabilizers, pectin, or preservatives? It’s a ready-to-eat snack, as healthy as it is delicious.




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Yoatz is hiring!

HIRING BRAND AMBASSADORS NOW! Are you sales-driven, outgoing and a team player? Do you have a passion for organic and healthy food? We are looking for a dynamic roadshow team to help build our brand and our sales in the San Francisco Bay area. We perform events each Thursday through Sunday at large warehouse retailers; […]
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Are the oats already mixed with the yogurt?

Yes! We use a top tier organic and certified gluten-free (<10ppm gluten) steel cut oat. They are flash cooked and ready-to-eat, already mixed with our yogurt.

Are there fruit pieces?

Yes! Our flavors include chunks, slices, or even whole pieces of fruit.

Are your products raw?

No. Raw means food has undergone no step to insure all pathogens or microorganisms have been killed. Because our products are made with fresh dairy, they are pasteurized for consumer safety.

Are your products gluten-free?

Yes! Our products are tested regularly for gluten and we use a certified gluten-free oat.

What is Reb-A 98%?
Reb-A, short for “Rebaudioside A” is stevia leaf extract. Rather then answering this one ourselves, we felt it would be best to let our supplier, Pyure Brands tell you about it. Here’s how they explain stevia:

“Stevia is a species of herbs and shrubs in the sunflower family. It’s origins trace back to subtropical and tropical regions from western North America to South America. Stevia Rebaudiana, the sweetest stevia species, has been harvested for centuries for its sugar-like taste. In the early 1970?s, Japan began cultivating stevia in an effort to reduce consumption of cyclamate and saccharin, known carcinogens. Stevia received approval as a food additive in the United States and Europe in 2008 and 2011, respectively. Through a process that is similar to steeping tea leaves, we can extract steviol glycosides, most notably a glycoside called Rebaudioside A, or Reb A. Amazingly, Reb A is up to 350 times sweeter than sugar! These glycosides are heat-stable, pH stable, calorie free, and do not induce a glycemic response when ingested, which makes stevia the all-natural choice for diabetics and those looking for natural sweetening solutions.”
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