A new twist on oats for breakfast, this recipe yields tastes and textures that are surprisingly delightful. And with the variety of options for vegetables to include, never tiring.
Savory Breakfast Oats (Serves 2-4) Adapted from Forks over Knives
- 1½ cups old-fashioned rolled oats or 3 cups cooked oat groats
- 3 cups of vegetables - your choice
- grated carrots & beets
- peas & corn
- broccoli & cauliflower
- tomatoes and peppers
- 3 cups filtered water (if cooking rolled oats)
- 2-4 cups spinach
- ¼ cup salsa
- 3 tablespoons nutritional yeast
- ½ avocado, diced
- 2 tablespoons pumpkin seeds
- paprika, ground black pepper and/or red pepper flakes (optional) for garnish
Optional:
- 1 apple, cored and diced
- ½ cup raisins
Combine the oats, your choice of vegetables, apple and raisins (if using) and water (if you’re cooking rolled oats instead of using cooked groats) in a pan over medium heat.
Cook, stirring often, about 5 minutes, until everything is tender, adding a tablespoon or two of water as needed to keep oats from sticking.
Stir in the spinach, salsa, and nutritional yeast, and let simmer until the spinach has wilted.
Transfer to individual serving bowls and top with avocado and pumpkin seeds.
Sprinkle with paprika, pepper and pepper flakes (if using) to taste, and serve.