Strawberry and Almond Baked Oatmeal
Inspired by techniques from Serious Eats.
Juicy strawberries and subtle almond flavour make this baked oatmeal a summer-bright breakfast, tender yet with enough structure to slice neatly.
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Method
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EU nutrition claims
- Source of fibre: 1.6 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 229 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
26.4 g per serving
52.8 % of the 50 g daily maximum · 105.6 % 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
- shallow baking dish (about 20 x 28 cm)
- large bowl
- medium bowl
- whisk
- fork
- chopping board
- knife
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 480 kcal |
| Protein | 12.8 g |
| Carbohydrate | 68.5 g |
| of which sugars | 39.6 g |
| of which free sugars | 26.4 g |
| Fat | 18.6 g |
| of which saturates | 6.8 g |
| Fibre | 7.7 g |
| Salt | 0.82 g |
Protein per 100 kcal
2.7 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
