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Savoury oatmeal with a cheesy twist
Sponsored by:
A twist on oatmeal that is a delicious option any time of day.
YIELDS
2
Ingredients
- 2 cups water
- 2 cups of your preferred milk
- 1 cup steel cut or sprouted oats
- 1 tablespoon extra virgin olive oil
- 1 1/2 cups Black Diamond Marble shredded cheese, divided (lactose-free option available)
- 1 shallot, finely sliced
- 2 cloves garlic, thinly sliced
- 1/4 teaspoon chili flakes
- Salt and black pepper to taste
- 2 – 4 soft poached eggs, as desired
- 2 cups baby spinach
- 1 cup grape tomatoes halved
- 2 cups baby spinach
- 1 cup grape tomatoes halved
- 1 tablespoon pistachios, chopped
Directions
- In a large saucepan, combine the water and milk and bring to a simmer.
- Add the olive oil to a medium-sized pot on medium heat and sweat the shallots, garlic and chilli for two minutes until soft. Add the oats and toast by stirring until slightly golden.
- Add the warm water and milk mixture to the oat. Reduce the heat and simmer gently for about 20 minutes, or until the mixture is very thick. Season to taste with salt.
- Feel free to add more water to the oats to adjust the consistency as desired.
- Fold in the spinach and wilt, then fold in the tomatoes, then three-quarters of the Black Diamond Marble shredded cheese to melt. Top with fresh cracked pepper. Serve and enjoy!
