Savory Oatmeal With Greens and Yogurt
Updated May 2, 2023
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ¼cup oats
- ¼cup slivered raw almonds
- ¼cup pumpkin seeds
- ¼cup hemp seeds or sunflower seeds
- ¼teaspoon salt
- 1teaspoon extra-virgin olive oil
- ½cup oats
- Salt and pepper
- 1tablespoon extra-virgin olive oil
- 1small clove garlic, finely diced
- Pinch of crushed red pepper
- 5ounces spinach leaves, about one large handful washed and drained
- Plain full-fat yogurt, preferably Bulgarian yogurt, for garnish
For the Toasted Oat and Nut Topping
For the Oatmeal
Nutritional analysis per serving (1 servings)
1470 calories; 85 grams fat; 15 grams saturated fat; 0 grams trans fat; 35 grams monounsaturated fat; 37 grams polyunsaturated fat; 121 grams carbohydrates; 38 grams dietary fiber; 13 grams sugars; 62 grams protein; 1459 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat oven to 350 degrees.
- Step 2
Make the toasted oat and nut topping: Mix the oats, almonds, pumpkin seeds and hemp seeds together in a small bowl with salt and olive oil. Transfer to a baking sheet and bake for 10 minutes, or just until fragrant and lightly toasted.
- Step 3
Make the oatmeal: In a small saucepan, bring 1 cup water to a boil, then add the oats and a pinch of salt. Reduce to a low simmer, cover, and cook for 20 minutes. Stir occasionally. Turn off the heat, cover the pot, and let steam for an additional 10 minutes.
- Step 4
Meanwhile, prepare the greens: Heat about 1 tablespoon of olive oil in a medium skillet over medium-high heat. Once the oil begins to shimmer, add the garlic and crushed red pepper. (The garlic should just sizzle but not brown.) Then add the greens, salt to taste, and briefly wilt for around one minute (but no longer than two); turn with tongs to evenly cook.
- Step 5
Place the oatmeal in the bowl, surround with greens and pan juices, and garnish with about 1 tablespoon toasted oat and nut topping. Finish with a dollop of yogurt and freshly ground pepper. Sprinkle with a little salt and a drizzle of olive oil if desired.
- Store extra topping in an airtight container at room temperature. Keeps for about two weeks.
Private Notes
Comments
try making oatmeal with broth instead of water; and that's all I'm saying.
My Indian friends often use oatmeal instead of rice to go with their spicy dishes. Many Indians are especially susceptible to heart disease and need the fiber in oatmeal. White rice has zero fiber. As a result, I tried using oatmeal many years ago and I like oatmeal with almost any savory dish.
For a simpler version, steam kale,chard, or whatever greens you like; add soy sauce, rice vinegar and sesame oil to taste, and mix with prepared oatmeal, adding more soy sauce if needed. A great breakfast which the rest of my family refuses to touch!
While the methodology is a little complex, the flavors are really simple and hearty. We recently started eating more oatmeal at home due to cholesterol concerns and this dish was a welcome addition to our oats rotation. The recipe suggestion yields a nice dish - but we preferred the version where we subbed kale for spinach, adding in some lemon juice and red pepper flakes. The 'topping' is very adaptable, we've done flax seeds, pistachios, walnuts, and even some frizzled onions.
I though it was disappointing. Savory oatmeal with broth, eggs, and avocado is way better
I cook my thick rolled oats in a copious amount of boiling water until al dente. Drain and proceed with any breakfast preparation, sweet or savory. I love the fluffy, chewy texture of oats without all the gloopiness.
Advertisement