1 Serve
57 Mins
13 g
49 g
13 g
In a mixing bowl, combine the rolled oats, milk, and a portion of the pistachio cream. Stir well, cover, and refrigerate for at least 50 minutes to allow the oats to soften.
Ingredients, vitamins, and health benefits
Rolled Oats
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Vitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
53 µg / 400 µgCalcium
284 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
258 mg / 420 mgPhosphorus
804 mg / 1,250 mgPotassium
1243 mg / 4,700 mgSodium
1286 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
34 µg / 55 µgFiber
15 g / 28 gSugar
20 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
Heat a small amount of olive oil in a frying pan over medium heat.
Add the soaked oat mixture to the frying pan and cook gently for 3 minutes until warmed through.
Season the warm oats with a pinch of salt and pepper to taste, then garnish with extra crushed pistachios before serving.
Pistachio Cream
Milk
Honey
Pistachios
Olive Oil
Salt
Black Pepper
Vitamin A
15 µg / 900 µgVitamin C
3 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
53 µg / 400 µgCalcium
284 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
258 mg / 420 mgPhosphorus
804 mg / 1,250 mgPotassium
1243 mg / 4,700 mgSodium
Fiber
15 g / 28 gSugar
20 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5
g25
g2
g
Zinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
34 µg / 55 µgAlcohol
0 g