Chef:  Katie Mae
Makes: 2–3 servings
Prep Time:  5 minutes
Cook Time:  10 minutes
Total Time:  15 minutes

 

 

INGREDIENTS

  • ½ red onion, diced (3 oz)
  • 6 Crimini mushrooms, diced (2 oz)
  • 1 small zucchini, sliced in half moons (4 oz)
  • 1½ c broccoli, diced (3 oz)
  • 2½ c water
  • 1 c rolled oats
  • ½ T tamari (optional)
  • ½ T curry powder
  • 1 t ground coriander
  • ½ lemon, juiced

DIRECTIONS

  1. Place a large skillet over medium-high heat. Add onion, mushrooms, zucchini, and broccoli. Cover with a lid and dry-sauté for 3 minutes, stirring occasionally.
  2. Add the water and rolled oats. Bring the water to a boil and then turn the heat to low. 
  3. Let simmer for 4 to 6 minutes until the oats reach your desired consistency.
  4. Stir the tamari, spices, and lemon into the oatmeal. Serve warm.

TIPS

Stores 6 days in fridge

Find more recipes from Katie Mae at PlantzSt.com

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