Breakfast

Southwest Oats – Forks Over Knives

Inspired by the recipe I found in Forks over Knives magazine. I (of course) made some changes.

It was my first time trying savory oatmeal, and I was so positively surprised! It tastes amazing! If you’ve never tried this kind of oatmeal you should use this recipe and try it now, you won’t be disappointed!

Check out the video below to see how easy it is to make it!

Southwest Oats


Yields3 Servings

 1.50 cups vegetable broth
 1 cup oats
 1 can red beans or 1,5 cups cooked beans
 1 avocado
 1 tomato
 2 cups kale
 ¼ red onion
 ¼ tsp cumin
 parsley, chili, salt, pepper

1

In a medium saucepan bring vegetable broth, chili powder, and cumin to boiling.
Stir in oats. Reduce heat and simmer for 5 minutes.

2

In a separate pan sauté chopped tomato and onion until the onion is soft.

3

Add kale and sauté for 5 minutes.

4

Mix the vegetables into the oats and combine together.

5

Top with fresh tomato and avocado.

Ingredients

 1.50 cups vegetable broth
 1 cup oats
 1 can red beans or 1,5 cups cooked beans
 1 avocado
 1 tomato
 2 cups kale
 ¼ red onion
 ¼ tsp cumin
 parsley, chili, salt, pepper

Directions

1

In a medium saucepan bring vegetable broth, chili powder, and cumin to boiling.
Stir in oats. Reduce heat and simmer for 5 minutes.

2

In a separate pan sauté chopped tomato and onion until the onion is soft.

3

Add kale and sauté for 5 minutes.

4

Mix the vegetables into the oats and combine together.

5

Top with fresh tomato and avocado.

Southwest Oats

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