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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.

Breana Killeen
Source: EatingWell Magazine, September/October 2018

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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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; protein 20.6g 41% DV; carbohydrates 35.1g 11% DV; exchange other carbs 2.5; dietary fiber 8.2g 33% DV; sugars 2.8g; fat 24.7g 38% DV; saturated fat 8.4g 42% DV; cholesterol 213mg 71% DV; vitamin a iu 5238.7IU 105% DV; vitamin c 32.2mg 54% DV; folate 162.5mcg 41% DV; calcium 468.8mg 47% DV; iron 2.9mg 16% DV; magnesium 82.2mg 29% DV; potassium 456.4mg 13% DV; sodium 762.8mg 31% DV.

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