Amount Per Serving
calories 252
% Daily Value *
Total Fat 6 g 9 %
Saturated Fat 2 g 9 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 8 mg 3 %
Sodium 153 mg 6 %
Potassium 50 mg 1 %
Total Carbohydrate 49 g 16 %
Dietary Fiber 6 g 25 %
Sugars 19 g
Protein 6 g 13 %
Vitamin A 3 %
Vitamin C 7 %
Calcium 2 %
Iron 1 %
OVERNIGHT ALERT! Prepping steel cut oats the night before reduces cooking time the next morning. Marinating blueberry compote overnight helps it soak in more sweetness.
Combine blueberries, sugar, rind, juice, and 1/4 teaspoon cinnamon in a medium bowl; toss to coat. Refrigerate.
Bring 4 cups water to a boil in a medium saucepan. Stir in remaining 1/4 teaspoon cinnamon, oats, and salt; cook 1 minute. Remove oat mixture from heat, cover, and refrigerate in pan overnight.
THE NEXT DAY:
Bring blueberry mixture to a boil in a small saucepan over high heat. Cook 6 minutes or until slightly thickened, stirring frequently. Bring oat mixture to a boil over medium-high heat; cook 5 minutes or until thoroughly heated, stirring frequently. Add butter to oat mixture.
Spoon 3/4 cup oatmeal into each of 4 bowls; top each serving with 1/4 cup blueberry compote.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (365g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 203 | ||
Calories from Fat: 52 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 3519.7mg | 121 % | |
Potassium 198.2mg | 5 % | |
Total Carbohydrate 33.1g | 10 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 27.1g | ||
Protein 6.3g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 203
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