6 Serves
145 Mins
Bring water and salt to a boil in a saucepan.
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Vitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
131 µg / 400 µgCalcium
177 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
123 mg / 420 mgPhosphorus
193 mg / 1,250 mgPotassium
538 mg / 4,700 mgSodium
779 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
27 µg / 55 µgFiber
6 g / 28 gSugar
10 g / 50 gSaturated Fat
2 g / 20 gCholesterol
8 mg / 300 mgCaffeine
0 mgNet Carbs
48 gAlcohol
0 g
Stir in the oatmeal and cook for 5 minutes, then remove from heat to cool slightly.
In a separate bowl, combine the 10 additional ingredients and fold them into the cooked oatmeal mixture.
Pour the mixture into a greased 9-inch square baking pan and bake in a preheated oven at 175°C for 2 hours.
Serve the baked oatmeal hot, topped with a dollop of vanilla yogurt or whipped cream.
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