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Mediterranean Oatmeal

Serves 4.

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    Mediterranean Oatmeal

    Who says it’s a requirement that oatmeal is sweet? With spinach, mushrooms, and olives, this veg-heavy oatmeal is a definite flavour twist and offers visions of enjoying breakfast while overlooking an alluring Mediterranean coastline. Plus, all this fibre will help crush morning cravings.

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    Let it rest

    Few people have time to wait for a pot of steel-cut oats to simmer in the morning. Well, soaking the hearty grains overnight slashes the cooking time considerably.

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    Mediterranean Oatmeal

    Ingredients

    • 1 cup (250 mL) steel-cut oats
    • 1 1/2 cups (350 mL) no salt-added vegetable broth
    • 1/2 oz (15 g) dried porcini mushrooms
    • 1 tsp (5 mL) dried oregano
    • 2 cups (500 mL) baby spinach
    • 1/3 cup (80 mL) crumbled feta cheese
    • 1/3 cup (80 mL) chopped Kalamata olives
    • 1/3 cup (80 mL) chopped oil-packed sun-dried tomatoes
    • 2 tsp (10 mL) grated lemon zest
    • 4 Tbsp (60 mL) sunflower seeds

    Nutrition

    Per serving:

    • calories309
    • protein13g
    • fat13g
      • saturated fat3g
      • trans fat0g
    • carbohydrates39g
      • sugars2g
      • fibre7g
    • sodium309mg

    Directions

    01

    Place oats, vegetable broth, mushrooms, oregano, and 1 cup (250 mL) water in medium-sized saucepan. Bring to slight boil. Turn off heat, cover, and let sit overnight.

    02

    In the morning, stir in spinach, feta cheese, olives, sun-dried tomatoes, and lemon zest. Heat over medium-low until warmed through and oats are cooked to desired tenderness, stirring often. Add additional broth or water during heating if a creamier consistency is desired. Serve garnished with sunflower seeds.

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