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Savory Oatmeal
Forks Over Knives --- Matt Frazier and Stepfanie Romine with changes by Eve
Oatmeal rises to a whole new level! This savory breakfast really wakes up your tastebuds and starts your day with a hearty meal.
470 ml 2 c. water
240 ml1 c. old-fashioned rolled oats
1 carrot or small beet, peeled and grated
240 ml1 c. chopped kale or spinach
30 ml2 T. salsa or marinara sauce
30 ml2 T. nutritional yeast
1/2 avocado, chopped or sliced
30 ml2 T. pumpkin seeds
smoked paprika or crushed red pepper flakes (optional)
salt and pepper to taste
Heat the water to a boil. Stir in oats, carrot, kale, salsa and nutritional yeast. Cook about 10 minutes.
Serve in two bowls and top with avocado and pumpkin seeds.
I like to make the full recipe and keep the second bowlful in the fridge to reheat for tomorrow.