Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
933
Calories
22g
Protein
18g
Fat
174g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 cup sliced almonds, lightly crushed
- 1/3 cup quick-cooking oats
- 2 teaspoons sugar
- Hefty pinch of ground cinnamon
- Pinch of freshly grated nutmeg
- 2 tablespoons butter, softened, plus more for greasing ramekins
- 1 10-ounce bag frozen raspberries, thawed
- 1 10-ounce bag frozen blueberries, thawed
- 1 tablespoon sugar
- 1 tablespoon cornstarch
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes