4 cups water (use 3 ¾ cups if oats were soaked overnight and drained)
pinch of sea salt
2 Tablespoons unrefined (cold-pressed extra virgin olive oil)
3 cloves garlic (thinly sliced)
pinch of crushed red pepper flakes
1 big bunch kale (stripped and chopped coarsely)
½ pound shiitake mushrooms (wiped clean with a damp paper towel and sliced)
sea salt and freshly ground black pepper
1/3 cup chopped walnuts (or another nut or seed, toasted or raw)
gomasio for sprinkling on top
Steps
Place the oats, water and sea salt in a medium saucepan and bring to a boil over high heat. Lower heat and simmer oats uncovered until oats are tender, about 40 minutes. (Soaked oats only take 30 minutes.)
In a large skillet, warm olive oil over medium heat. Add garlic and a pinch of crushed red pepper. Saute until fragrant, about 1 minute.
Add vegetables, a pinch of salt and freshly ground black pepper, and sauté until tender, about 6-8 minutes.
Portion the oats into 4 bowls and top with the vegetable mixture. Add an extra drizzle of olive oil or a different oil like flax, hemp or avocado. Top with walnuts and sprinkle with gomasio.
Reviews
Rafaela Amini Hirsch on 2018-11-06 (5 stars): Yum. Which brand of steel cut oats do you buy now?
Joan Crandall on 2018-09-18 (5 stars): I finally decided to try this idea - as I sit here eating it, I love it! Steel cut oats topped with spinach, walnuts, over-hard egg, and gomasio. My daughter of course wanted sweet oatmeal (almond butter, berries) but this is super good for anyone who is on the fence.
