Oats get a new life in this savory dish, serving as the backbone for a satisfying combo of sausage, greens, tomatoes, and herbs.

Jackie Newgent, RDN
Source: Diabetic Living Magazine, Fall 2020


Recipe Summary

10 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • Heat 1 tsp. oil in a small nonstick or cast-iron skillet over medium heat. Add sausage and cook until evenly browned, about 10 minutes.

  • Meanwhile, bring broth to a boil in a small saucepan over high heat. Stir in oats and salt; reduce heat to medium and cook, stirring occasionally, until the oats are tender and most of the liquid has been absorbed, about 5 minutes.

  • Thinly slice the sausage into coins. Stir the sausage, tomatoes, and herbs into the cooked oatmeal. Transfer to a bowl. Top with arugula and pine nuts; drizzle with the remaining 1 tsp. oil. Serve with lemon wedge, if desired.


Tip: To toast pine nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. Transfer to a small plate and let cool.

Nutrition Facts

391 calories; protein 15g 30% DV; carbohydrates 36g 12% DV; dietary fiber 7g 28% DV; sugars 6g; fat 22g 34% DV; saturated fat 3g 15% DV; cholesterol 33mg 11% DV; potassium 535mg 15% DV; sodium 689mg 28% DV.