Carrot Spice Steel-Cut Oatmeal with Currants
Inspired by techniques from America's Test Kitchen.
Earthy carrot and warming spices combine with the slight chew of steel-cut oats and the welcome sweetness of currants in this wholesome breakfast bowl.
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Method
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EU nutrition claims
- Source of fibre: 1.8 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 131 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
13.3 g per serving
26.6 % of the 50 g daily maximum · 53.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large saucepan with lid
- wooden spoon
- measuring jug
- chopping board
- knife
- small frying pan (for toasting)
- box grater
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 395 kcal |
| Protein | 9 g |
| Carbohydrate | 60.7 g |
| of which sugars | 25.5 g |
| of which free sugars | 13.3 g |
| Fat | 14.8 g |
| of which saturates | 2 g |
| Fibre | 7.2 g |
| Salt | 1.23 g |
Protein per 100 kcal
2.3 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
