Savory Oats

Oats don’t have to be sweet! They’re just a grain, like rice or wheat, and they can be enjoyed savory as well. I like to treat my savory oats as if they’re a risotto, rice, or pasta dish, and I base my flavors off of other dishes like these. You can your oats in broth for more flavor, or you can just use water and season as desired. This dish is made with spinach, sundried tomatoes, green onion, and feta cheese, but you can really come up with any combination you desire.

The egg is optional, but I like to add it in for some protein in the morning.

Ingredients (serves 2)

• 4 cups bone broth, regular broth, or water

• 1 1/2 cups rolled oats

• 2 -3 cups raw spinach leaves

• 2 eggs

• 1/4 cup sun-dried tomatoes, in oil

• 2 stalks green onion, thinly sliced

• 1/4 cup feta, crumbled

• Salt & pepper to taste

1. Bring bone broth/water to a boil. Add oats, and simmer for 5-6 minutes, stirring occasionally.

2. Mix in spinach leaves, and stir until wilted. Season with salt and pepper if desired. Crack 2 eggs directly into the oats, cover, and cook on low for 5-7 minutes until whites have set.

3. Transfer everything to a bowl. Top with sun-dried tomatoes, green onion, and feta. Serve warm.