3 Serves
39 Mins
Preheat your oven to 190°C.
In a medium mixing bowl, combine the rolled oats, oatmeal, milk, yogurt, and your preferred sweetener and a pinch of salt.
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Vitamin K
337 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
122 µg / 400 µgCalcium
364 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
166 mg / 420 mgPhosphorus
408 mg / 1,250 mgPotassium
837 mg / 4,700 mgSodium
689 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
7 g / 28 gSugar
62 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
102 gAlcohol
0 g
Lightly coat a muffin tin with cooking oil to prevent sticking.
Divide the oatmeal mixture evenly into the muffin tin cups, filling them to the top.
Bake the oatmeal cakes uncovered in the preheated oven for 20 minutes.
For a light golden crust, place the muffin tin under the broiler for an additional 3 to 5 minutes.
Remove from the oven and serve warm, optionally topped with fresh fruit.
5
g25
g2
g
