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Have you tried savory oats yet? It's a nice change-up from the sweet way oatmeal is typically served, plus you get a full serving of vegetables. Serve with hot sauce, if desired. Source: EatingWell Magazine, September/October 2018

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a large saucepan over medium heat. Add shallot and cook, stirring occasionally, until softened, 1 to 2 minutes. Add oats and stir for 1 minute. Add 4 cups water and 1/4 teaspoon each salt and pepper. Bring to a boil, then reduce heat to a simmer. Cook, stirring often, until creamy, 10 to 12 minutes.

  • Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add collards along with the remaining 1/2 cup water and 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until tender, 5 to 7 minutes. Remove from heat and stir in vinegar.

  • Stir cheese and salsa into the oatmeal. Serve with the collards, eggs and more salsa, if desired.


Tip: People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.

Nutrition Facts

436 calories; 24.7 g total fat; 8.4 g saturated fat; 213 mg cholesterol; 763 mg sodium. 456 mg potassium; 35.1 g carbohydrates; 8.2 g fiber; 3 g sugar; 20.6 g protein; 5239 IU vitamin a iu; 32 mg vitamin c; 162 mcg folate; 469 mg calcium; 3 mg iron; 82 mg magnesium;


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