Always check the labels of the products you use.
Method
- 1
Toast. Melt 14 g butter in a large saucepan over medium heat, add 175 g steel-cut oats and toast, stirring, about 2 min until fragrant and golden.
- 2
Water. Pour in 960 ml water and bring to the boil.
- 3
Simmer. Reduce to a gentle simmer over medium-low and cook about 20 min, stirring now and then so it does not catch, until creamy but chewy.
- 4
Rest. Off the heat, stir in ¼ tsp salt, cover and rest 5 min.
- 5
Finish. Stir in 75 g raisins, 38 g light brown sugar and ¼ tsp cinnamon, seasoning with a little more salt to taste.
Storage
Serve warm; leftovers keep in the fridge for 2 days and reheat gently on the stovetop with a splash of water or milk. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- 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 53 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
9.2 g per serving
18.4 % of the 50 g daily maximum · 36.8 % 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
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 283 kcal |
| Protein | 6.4 g |
| Carbohydrate | 53.9 g |
| of which sugars | 21.9 g |
| of which free sugars | 9.2 g |
| Fat | 5.7 g |
| of which saturates | 2.3 g |
| Fibre | 5.3 g |
| Salt | 0.39 g |
Protein per 100 kcal
2.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
