Savory Gluten-Free Oatmeal

Confession: I haven’t been blogging, and I’m okay with it….

Life is fantastic out here in the Rockies! Work is challenging, the weather is beautiful, and fall-themed outings with friends have provided weekends full of laughter and cheer.

“Pumpkin Posing”

 

I have been cooking, but felt no desire to measure ingredients and take pictures. I have spent the last few weeks cooking instinctively, playing with flavors, textures, and aromas. It has been soul-feeding cooking, and I highly recommend you give it a go. Last night, I started dipping my toes back into blogging. I snapped a quick photo and took mental note of the ingredients and amounts I used in my meal preparation.

I have been cooking more “rustic”, humble meals, of late. Comfort food, I choose to call it. Last night’s comfort food involved a little BFD (Breakfast for Dinner). I took a stab at creating a bowl of savory oats, which I topped with a scrambled egg. Delicious, simple, and filling. Bon Appetit!

Savory Oatmeal

(Gluten Free, Dairy Free, Vegan)

Ingredients:

  • 1/3 cup certified Gluten Free, Old-Fashioned Oats (Bob’s Red Mill)
  • 2/3 cup Water
  • 1 Bay Leaf
  • 1/2 tsp dried Thyme
  • 1 1/2 tsp Nutritional Yeasts Flakes
  • 2 Tbsp Salsa (I used a Southwestern Black Bean & Corn Salsa)
  • 1 cup Power Greens (combination of Spinach, Swiss Chard, Kale)
  • 1/2 tsp Earth Balance Coconut Spread
  • 1 clove Garlic, minced
  • 2-3 dashes Hot Sauce
  • Sea Salt & Black Pepper, to taste

Directions:

  1. In a small saucepan, bring water to a boil. Add gluten free oats and reduce heat to a simmer.
  2. Add bay leaf, thyme, and a bit of salt and pepper to the oats. Simmer 10-15 minutes, stirring occasionally, until desired doneness.
  3. Meanwhile, melt coconut spread in a small skillet over medium-high heat.
  4. Saute garlic in coconut oil until fragrant, about 1 minute. Add greens in 2 batches to the skillet and saute until wilted.
  5. Season greens with hot sauce, salt, & pepper.
  6. Add sauteed greens, salsa, and nutritional yeast to the oats. Cook until heated through.

I topped my savory oats with scrambled eggs comprised of 1 whole egg and 2 egg whites and a little more nutritional yeast.

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4 thoughts on “Savory Gluten-Free Oatmeal

  1. No thanks! Even if you ditched the egg. I am such a savory girl but when it come to oatmeal it is honey and dried fruit all the way! I only indulge a few times a year!

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