This was such a spread, a total indulgence and one that felt as good afterwards as it did during. If you haven’t tried savoury oats yet just know that life still holds fabulous and undiscovered possibilities.
Ingredients:
- 1cup of steel cut oats
- 120g of cooked trout
- 1/2 an avocado
- 1 tomato
- squeeze of lemon (if you wish)
- 1 tsp vegetable stock powder
- pinch of salt
- 1 tsp thyme
- Optionals:
- Seasonal fruits, greens powder and your other favourite morning fire starters.
Method:
- Get your Steel cut oats going on a medium to high heat with 2 cups hot water until bubbling away, then reduce to medium low. Add your pinch of salt, thyme and the vegetable stock.
2. While the oats are cooking, slice and prepare your toppings. I opted for a healthy source of fats, protein and some vibrant tomato to cut through both.
3. The oats usually take close to 15 minutes. Once they are cooked to your liking (keeping in mind steel cut are naturally a bit chewier and nuttier), remove safely from the pot and portion into your bowl. Top with your delicious produce and pair with what ever fruit or tea you deem fit.
Top tips
- The oats cook much quicker if they are pre-soaked. If I make a cup of tea I pour the left over hot water from the kettle into a pot of oats so they can soak for a couple hours.
- The oats will keep if cooked in bulk for 5 days. Perhaps cook a bunch and then remove before adding stock and thyme so you have options to do sweet oats during the week.
The above makes 2 serves. The following macros are per serve:
Per serve: 395cal 60gC 7gF 23gP
SaeYond Health 