Directions:
- Soak the oats overnight in the 2 quarts of water.
- Preheat the oven to 375°F, and grease a 13 x 9 inch baking dish. Drain the oats and pour them into a large bowl. In a small bowl lightly beat the eggs and egg yolks, and mix into the oats. Add the milk, brown sugar, canola oil, butter, cinnamon, vanilla, nutmeg and salt. Mix all ingredients until thoroughly combined. Pour the mixture into the prepared baking dish. Bake for 30 to 35 minutes, stirring after 10 minutes.
- Serve with strawberry rhubarb compote and top with yogurt.
- Preheat oven to 350°F Mix together the rhubarb, sugar, orange juice and orange zest, and place in a non-reactive baking dish and cover. Bake for 10 minutes, and then add the strawberries. Cook uncovered for another 5 to 10 minutes, or until the rhubarb is soft and the syrup is bubbling. Serve with ice cream or over baked oatmeal.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 821.35 Kcal (3439 kJ) | ||
| Calories from fat | 217.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.17g | 37% | |
|---|---|---|---|
| Cholesterol | 179.83mg | 60% | |
| Sodium | 182.06mg | 8% | |
| Potassium | 1307.44mg | 28% | |
| Total Carbs | 122.86g | 41% | |
| Sugars | 30.74g | 123% | |
| Dietary Fiber | 18.96g | 76% | |
| Protein | 31.92g | 64% | |
| Vitamin C | 94.3mg | 157% | |
| Iron | 539.4mg | 2997% | |
| Calcium | 460.3mg | 46% | |
| Amount Per 100 g | |||
| Calories | 76.96 Kcal (322 kJ) | ||
| Calories from fat | 20.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.26g | 37% | |
|---|---|---|---|
| Cholesterol | 16.85mg | 60% | |
| Sodium | 17.06mg | 8% | |
| Potassium | 122.51mg | 28% | |
| Total Carbs | 11.51g | 41% | |
| Sugars | 2.88g | 123% | |
| Dietary Fiber | 1.78g | 76% | |
| Protein | 2.99g | 64% | |
| Vitamin C | 8.8mg | 157% | |
| Iron | 50.5mg | 2997% | |
| Calcium | 43.1mg | 46% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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