Paleo + Gluten Free Salmon Cakes.Why FREE is not always best!
Ok so I’m new to this “savory oatmeal” thing. But my new workout program comes complimentary with a nutrition guide & recipe book too and this little beauty was listed in it. I’ve made it not only for myself but for my family too and we are all massive fans and practically bow down to this savory oat bowl!
Whether you’re making this for breakfast or whipping it up as a last-minute dinner (no judgement zone!) these savory oatmeal bowls are a great source of whole grains and protein. This is just one example of many- you can get totally creative with how you top your oats. For those of you who eat dairy- think goats cheese and chives or sun-dried tomatoes, basil and mozzarella. How about pancetta and cartelized onions? See what I mean!
Friends, it’s time to stop playing safe. Step away from the blueberries and peanut butter and get crazy with all the variations of savory oatmeal! Let me know your creation in the comments below!
Savory Oats with Egg, Turkey Bacon, Mushrooms and Chives
402cals | C40g | P20g | F20g
1/2 GREEN | 1x RED | 2x YELLOW | 2x TSP
Bring broth to a boil in medium saucepan over high heat. Add oats and salt. Return to a boil.
Reduce heat to low; cook, stirring occasionally, for 25 to 30 minutes. Remove from heat.
While oats are cooking, heat oil in large saucepan over medium-high heat. Add bacon, mushrooms and zucchini to saucepan stirring frequently until tender.
Remove from heat. Set aside and keep warm.
Bring water to a boil in medium saucepan over medium-high heat. Add vinegar; reduce heat to maintain a gentle boil.
Poach eggs by placing one egg into a small bowl. Hold bowl close to the water’s surface and slip the egg into the water. Repeat with remaining eggs; cook for about 3 to 4 minutes, or until whites are completely set. Gently lift eggs out of water. Set aside and keep warm.
Divide oats evenly between four bowls.
Top evenly with mushrooms, chives, turkey bacon, and eggs; serve immediately.