| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 1 |
Nutrition Facts (per serving)
| Calories | 269 |
| Fat | 5g |
| Carbs | 46g |
| Protein | 9g |
Nutrition Facts
Servings Per Recipe 1
Calories 269
| % Daily Value * | |
| Total Fat 5g | 7% |
| Saturated Fat 2g | 10% |
| Cholesterol 10mg | 3% |
| Sodium 73mg | 3% |
| Total Carbohydrate 46g | 17% |
| Dietary Fiber 5g | 20% |
| Total Sugars 17g | |
| Protein 9g | 19% |
| Vitamin C 0mg | 0% |
| Calcium 210mg | 16% |
| Iron 2mg | 11% |
| Potassium 347mg | 7% |
The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.
** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.
(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.
Ingredients
- 1 cup water
- 1 Mexican cinnamon stick
- 1/2 cup short-cooking oats
- 1/2 cup milk
- 1 tablespoon piloncillo, or to taste
- half teaspoon ground cinnamon
- half teaspoon vanilla extract
Directions
Bring water and cinnamon keep on with a boil in a saucepan. Reduce warmness and simmer for five minutes.
Add oats and cook dinner for 1 minute. Add milk and cook dinner until thickened, 1 to two mins. Remove from warmness. Stir in piloncillo, cinnamon, and vanilla.
