Dr. Lani Nykilchuk

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

Ingredients:

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

Directions:

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.

ENJOY!