4 Serves
68 Mins
Preheat your oven to 175°C and grease a casserole dish with a small amount of coconut oil.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
43 µg / 400 µgCalcium
35 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
98 mg / 420 mgPhosphorus
293 mg / 1,250 mgPotassium
296 mg / 4,700 mgSodium
776 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
36 µg / 55 µgFiber
7 g / 28 gSugar
18 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 g
In a small saucepan, bring water to a simmer and steep the dried chamomile flowers for 5 minutes, then strain the liquid into a mixing bowl.
Combine the rolled oats, honey, and the chamomile-infused water in the mixing bowl, stirring until well incorporated.
Transfer the mixture into the prepared casserole dish and bake for 45 minutes until the top is golden and the center is set.
Remove from the oven and serve warm, optionally seasoned with a pinch of salt and black pepper to taste.
25
g95
g20
g
Yemeni
