"Savoury Breakfast Oats! Instead of just cooking rolled oats in water, add veggie stock, black pepper and yellow lenils (which actually look orange, in my opinion...) that cook super fast because they're much thinner and smaller than regular lentils. Top it with anything of your choice. I used grape tomatoes, sautéed oyster mushrooms, sautéed okra and tabouli in the center with a sprinkle of hot sauce on top. It's a lovely way to start the morning. I don't always wake up craving fruit or sweet breakfast oats or pancakes, so this is a refreshing change from the norm."
Savoury Breakfast Oats With Sautéed Okra
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Okra for breakfast?? Now that I could definitely go for!
Okra and Oyster Mushrooms:
1 tbsp avocado oil
100 grams of fresh oyster mushrooms, dense/dried stems removed and cut into 1 inch pieces
50 grams of fresh or frozen okra (or ~6 small pods), cut into half inch pieces
1 tbsp water
Salt and pepper to taste
Oats:
1 tbsp of avocado oil
1/4 of a medium onion, peeled and coarsely chopped
1 garlic clove, smashed and roughly chopped
2 cups of no salt added vegetable stock
1/2 cup of steel cut oats
1/4 cup of orange split lentils
Salt and pepper to taste
1 tbsp of nutritional yeast
For the okra and oyster mushrooms, heat the avocado oil in a small pan on medium heat. Add the okra and mushrooms and toss them with a spoon to evenly coat them in oil. Season with salt and pepper and add the water. Cover for 5 minutes, allowing the steam to soften the okra and mushrooms. Turn the heat off.
For the oats, start by heating a small pot on medium heat. Add the avocado oil, onion and garlic and toss for a couple of minutes until softened. Pour in the vegetable stock and oats. Stir to combine and simmer for 25 minutes. Season with salt and pepper and add the lentils. Simmer for an additional 10 minutes. Turn the heat off and stir in the nutritional yeast.
Serve the okra and mushrooms warm over top of the savoury oats. A few other delicious toppings include hummus, salsa, hot sauce, fresh tomato, and tabouli.