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.
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.
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
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.
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.