• SAVORY BREAKFAST OATS - Spring 2016 post

    savory oats

    Why does breakfast have to be sweet except when we decide to have an omelet, tofu scramble or sausage and eggs. 

    Here is a new spin on your regular oat breakfast - make it savory. Add herbs and spices, olive oil, veggies and greens.

    I’ve added quite a few ingredients to this recipe but don’t shy away from it because of this. Use what you have available and be creative. 

    I’ve been enjoying this fare all week and I can’t tell you how satisfying it is. I was first introduced to this recipe by a friend of mine and it really blew me away. Hope it does the same for you!





    Savory Breakfast Oats

    Serves one


    1 cup organic rolled oats

    1 tsp olive oil

    1 red bell pepper- diced

    1 green onion- chopped

    ~1/2 cup arugula

    1 Tbsp pumpkin seeds

    1/2 Tbsp sesame seeds

    1/2 Tbsp sunflower seeds

    greek yogurt(I suggest pasture fed cow or goat)

    ~1/4 cup chopped parsley

    1/4 lemon juice

    kalamata olives 3-4 chopped

    hot pepper sauce to taste


    Cook oats as per directions ( a quick trick is to boil water, add your oats to a bowl and then add boiling water to just cover the oats. Let sit covered ~ 5 minutes)

    While oats are cooking....

    sauté - green onion and red pepper in a tsp of olive oil - can add rosemary, thyme, oregano to taste.

    toast -seeds ~ 5 minutes low heat in toaster oven.

    Place oats in a bowl, top with arugula, add a quick drizzle of olive oil and the juice of a 1/4 lemon, then add the sautéed vegetables, a dollop of yogurt if desired, olives, parsley, toasted seeds and a dash of hot pepper sauce if desired.


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