Savory Oats with Leafy Greens and Crunchy Pecans
One of my favorite nutrient packed meals is a savory, creamy oatmeal dish with leafy greens topped with nuts. It’s easy enough to make in the morning for breakfast and quick enough to throw together after a long work day. Want to make the most out of this meal on a tight schedule? Try making a double portion for breakfast or dinner and packing half for your work lunch. Oats are rich in fiber, protein, phytochemicals, vitamins and minerals, serving as a satiating meal without causing spikes in blood sugar. The leafy greens pack on more important vitamins and minerals, while the nuts add just the right amount of crunch and healthy fats to this dish.
Savory Oatmeal with Leafy Greens
1/3 c oats (whole oats, not quick-cooking oats)
2/3-1 c water for cooking
1-2 c spinach leaves
¼ c pecan nuts
1 tsp ground flax seeds (optional)
Coarsely ground sea salt to taste
Place water and oats in a pot, cover and heat over medium heat until water comes to a boil. In the meantime, wash, and chop spinach. Once the oats and water come to a boil, lower the heat, stir in the spinach, cover and simmer until the oats have a fluffy, creamy texture (usually about 7-10 minutes depending on how much water you use).
Plate and top with pecans, flax seeds and sea salt.
For variations try Swiss chard and/or kale in place of the spinach and walnuts, almonds or hazel nuts instead of pecans. Also try boiling the oats with a teaspoon of herbs de province or rosemary for some added flavor.