1 Serve
80 Mins
Combine the rolled oats and milk in a bowl, stirring well to ensure the oats are fully submerged.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
7 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
33 µg / 400 µgCalcium
235 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
245 mg / 420 mgPhosphorus
669 mg / 1,250 mgPotassium
853 mg / 4,700 mgSodium
705 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
34 µg / 55 µgFiber
10 g / 28 gSugar
47 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
Cover the bowl and let the oats soak in the refrigerator to soften.
Transfer the soaked oats to a saucepan, stir in the toffee nut syrup, and heat over the stove until warm.
Season with a pinch of salt and pepper to balance the sweetness, then serve immediately.
5
g25
g2
g
