Sun-dried Tomato & Prosciutto Savory Oats
It’s National Oatmeal Day! And, one of my favorite ways to enjoy oats is by making it them into savory oats.
Have you tried savory oats? They are so good! The combination of bone broth, coconut milk and oats make for one tasty start to the day. The sun-dried tomatoes give this dish an umami taste, that is tied together with the prosciutto. I used Prosciutto di daniele, but it is totally optional. This kind of prosciutto is darker in color and sweeter in flavor than prosciutto di parma and compliments this dish very nicely.
Sun-dried Tomato & Prosciutto Savory Oats
Gluten-Free, Dairy-Free
What You’ll Need
Sun-dried Tomato & Prosciutto Savory Oats
1/2 cup unsweetened coconut milk
1/2 cup bone broth (I used this brand)
1/8 tsp ground cumin
1/8 tsp dried oregano
San Francisco Salt Co lemon rosemary sea salt, to taste
1 tbsp sun-dried tomatoes
2 roasted garlic cloves
1/3 cup Oat Bran
1 tbs coconut oil
3 sliced mushrooms
Toppings:
Sun-dried tomatoes
Roasted garlic
Capers
Mushrooms
1/4 slices avocado
Green onion, sliced
Prosciutto di daniele.
What You’ll Need To Know
In a high speed blender add in 1/2 cup unsweetened coconut milk, 1/2 cup bone broth, 1/8 tsp cumin, oregano, lemon rosemary sea salt, 1 tbsp sun-dried tomatoes, 2 roasted garlic cloves and blend for about 30 sec.
Over med heat add savory milk mix to a sauce pan and 1/3 cups oat bran and cook for about 3-4 min, staring occasionally.
While this is cooking, in a skillet heat up 1 tbs coconut oil and sautée 3 sliced mushrooms for abut 2-3 min.
Pour oats in a bowl and garnish with sun-dried tomatoes, roasted garlic, capers, mushrooms, 1/4 slices avocado, green onion, and prosciutto di daniele.