2 Serves
20 Mins
Bring water to a boil in a medium saucepan.
Stir in the oatmeal and a pinch of salt, then reduce heat to low and simmer until the oats are tender.
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Vitamin K
24 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
78 µg / 400 µgCalcium
89 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
50 mg / 420 mgPhosphorus
160 mg / 1,250 mgPotassium
233 mg / 4,700 mgSodium
828 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
30 µg / 55 µgFiber
7 g / 28 gSugar
16 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
61 gAlcohol
0 g
While the oats cook, lightly toast the walnut halves in a small frying pan over medium heat until fragrant.
Stir the blueberries into the cooked oatmeal and serve topped with the toasted walnuts and a dash of black pepper if desired.
5
g25
g2
g
