Strawberry and Almond Baked Oatmeal
By Joe
Source: Serious Eats — Yvonne Ruperti, Strawberry-Almond Baked Oatmeal.
A strawberry-almond baked oatmeal recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Adjust oven rack to middle position and heat oven to 175°C. Gently grease shallow 2-quart baking dish. Strew oats, almonds, and strawberries into baking dish. Beat plus (1/3 cup) brown sugar (2 tablespoons), salt, cinnamon, egg, milk, and melted butter in mid-sized bowl till everything is uniformly mixed. Pour into baking dish. Lightly press oats into liquid to moisten uniformly using spoon. Scatter leftover tablespoon brown sugar over top and bake till center is just set, around 30 minutes. Eat at once, passing extra brown sugar at the table.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low salt: 0.25 g salt per 100 g (limit ≤ 0.3 g)
- 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 209 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
17.7 g per serving
35.4 % of the 50 g daily maximum · 70.8 % 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
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 476 kcal |
| Protein | 14 g |
| Carbohydrate | 60.5 g |
| of which sugars | 31.1 g |
| of which free sugars | 17.7 g |
| Fat | 21.7 g |
| of which saturates | 6.9 g |
| Fibre | 8.5 g |
| Salt | 0.53 g |
Protein per 100 kcal
2.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
