How much do you love tucking into warmer dishes now winter has hit? Australia at least, that is.
It’s my favourite thing to do – transitioning into more grounding and heart-warming foods as the temperatures drop, in order for my body to feel more balanced and nourished with the seasons changing.
That said, if you’re an oatmeal lover, you can easily eat this recipe in full-fledged summer.. I’d even go as far as to say that you can actually eat this for lunch or dinner, seeing it’s savoury & it reminds me a little of a “healthified” risotto in some kind of way.
You guys went bonkers for it, when I posted it on my Instagram Stories the other day, so hopefully you’ll get into your kitchens and try to cook this one of the days coming. Maybe it’s perfect for Sunday? In any case, please do let me know, in the comments below or tag me on Instagram, if you do choose to create this little recipe.
If you’re not a masterchef, don’t fret – this recipe is super easy. All you need to make sure of, is that you stir the oats quite frequently so they don’t burn in the bottom of the pan, otherwise I think you should be all good.
This recipe creates enough oats for a small serving for 4 people – as it can be a little dense and we have toppings, you don’t want too big of a portion to weigh you down, especially if you have it for breakfast.
However, it’s easier for your gut to break down the oats, because we’ve soaked it overnight and rinsed them before cooking.
This recipe is gluten free, dairy free, sugar free and can be made vegan without the egg.
Ingredients:
- 2 cups of soaked-overnight & rinsed steel-cut oats (make sure they’re gluten free)
- 1 cup of water
- 1 cup of coconut-milk (or any milk you prefer)
- 1 grated zucchini
- 3/4 tsp ground turmeric
- 1/2 tsp garlic powder
- 50g vegan parmesan cheese (I used Alternative Dairy Co – but you can use real parmesan, too)
- Salt & pepper to taste (you need a bit more salt than usual for this)
- Hemp Oil (I used Hemple)
- 2 cups of fresh spinach
- 2 cloves of garlic, minced
- 1 avocado, quartered
- 4 eggs
- Hemp seeds
- Pepitas
Directions:
- Heat a medium pot on medium-high heat. Add the oats, water & coconut-milk. Wait for it to start to slightly boil.
- Add the grated zucchini, turmeric, garlic powder & salt/pepper and stir.
- By now, you would’ve been stirring for about 6-8 minutes.
- Add the vegan parmesan cheese & hemp oil and keep stirring. Taste with extra salt/pepper as needed.
- Turn it down to a low heat, and keep stirring. Getting it to the right texture – slightly moist, but not runny or dry. You want a medium firmness of the overall oats.
- Grab a pan and heat it to a high. Add a bit of olive oil and the minced garlic. Add the spinach to the pan and wilt it for a few seconds, turning the oil and garlic into it. Take off and put on a seperate plate.
- On the same pan, crack & add the 4 eggs and turn them into fried eggs.
- Arrange the oats in 4 bowls, divide the wilted spinach among the 4 bowls, add an egg to each bowl along with a quarter of avocado as well. Decorate with hemp seeds & pepitas and you’re ready to eat.
- You can even drizzle with a bit of hemp oil and add salt/pepper if it needs more.
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