GUYS! Dem oats!! Dem savoryyyyy oats! I've almost forgotten how good savory oats are. Creamy, delicious, mouthwatering flavor. They sort of taste like a risotto. Since oats are so easy to make and packed with nutrients, I'm totally in favor of eating oats around-the-clock. The only hurdle? Consuming it plain isn't that great, and sweet toppings like honey, fruit, and nut butters aren't typically what we crave for dinner. That's where savory oats come in. If you haven’t had savory oats… you are missing out! You gotta try them. Get ready to jump on the savory oats bandwagon with this amazing recipe!
What You'll Need
1/3 cup bobs red mill gluten free oat bran
1 cup Pacific Foods chicken broth
8 sliced cherry tomatoes, divided
1 cup baby spinach
2 mushrooms, sliced
1/8 cup onions, chopped
1/4 teaspoon oregano, divided
1/4 teaspoon cumin, divided
sea salt, to taste
1/4 haas avocado, sliced
1/2 tablespoon coconut oil
1 pasture raised egg (I used Vital Farms brand)
1 slice of prosciutto (I used La Quercia brand)
Optional: San Francisco Salt Co lemon rosemary sea salt
What You'll Need To Know
1. In a saucepan, heat broth and cook oats in broth with oregano, sea salt and cumin on a medium/low heat for about 5 minutes.
2. In a skillet or pan, heat coconut oil over medium heat and cook onions, mushrooms, and tomatoes until onions are translucent. Then add salt, cumin and oregano and spinach and cook for 2 more minutes or until spinach is wilted. In the same pan, move veggies to one side and crack the egg on the other and cook until for about 2-3 minutes or until the egg white is firm.
3. Plate oats and top with veggies, egg, prosciutto and avocado. Optional: Season with San Francisco Lemon Rosemary finishing salt.