Always check the labels of the products you use.
Method
- 1
Soak overnight. Boil 720 ml water in the large saucepan, remove from the heat, add 175 g steel-cut oats and ½ tsp salt, cover and leave out overnight.
- 2
Toast nuts. Toast 45 g flaked almonds in a small dry pan 2-3 min and set aside.
- 3
Cook. The morning after, stir in 120 ml orange juice, 120 ml milk, 60 g dried cranberries, 38 g dark brown sugar and a pinch of cardamom.
- 4
Simmer. Bring up to the boil on medium-high, then lower to medium and cook 4-6 min, stirring from time to time, until the oats are tender with a little bite and thickened like warm pudding.
- 5
Rest. Off the heat, rest 5 min, then scatter about 2 tbsp toasted almonds over each bowl.
Storage
Serve warm; keep any leftovers in the fridge for 2 days and reheat gently on the stove with a splash of milk or juice. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low saturated fat: 1.3 g saturated fat per 100 g, 3.9% of energy (limits ≤ 1.5 g and ≤ 10%)
- Source of fibre: 1.9 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 114 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
22.6 g per serving
45.2 % of the 50 g daily maximum · 90.4 % 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)
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 346 kcal |
| Protein | 9.4 g |
| Carbohydrate | 58.4 g |
| of which sugars | 25.1 g |
| of which free sugars | 22.6 g |
| Fat | 9.7 g |
| of which saturates | 1.5 g |
| Fibre | 6.7 g |
| Salt | 0.78 g |
Protein per 100 kcal
2.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
