2 Serves
86 Mins
Rinse the oat groats under cold water using a colander to remove any debris.
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Vitamin K
733 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
253 µg / 400 µgCalcium
401 mg / 1,300 mgIron
14 mg / 18 mgMagnesium
432 mg / 420 mgPhosphorus
1080 mg / 1,250 mgPotassium
1431 mg / 4,700 mgSodium
250 mg / 2,300 mgZinc
7 mg / 11 mgCopper
2 mg / 0.9 mgManganese
10 mg / 2.3 mgSelenium
134 µg / 55 µgFiber
7 g / 28 gSugar
10 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
In a heavy-bottomed pot, heat a small amount of oil over medium heat.
Add the oat groats to the pot, toasting them lightly for 3 minutes until fragrant.
Pour in water or a plant-based liquid, add a pinch of salt, and bring to a boil. Reduce heat to low, cover, and simmer for 60 minutes until the groats are tender and have absorbed most of the liquid.
Portion the cooked oat groats into bowls and top with fresh fruit.
7
g67
g58
g
