Sun-dried Tomato & Prosciutto Savory Oats

 

It’s National Oatmeal Day! And, one of my favorite ways to enjoy oats is by making it them into savory oats.

Have you tried savory oats? They are so good! The combination of bone broth, coconut milk and oats make for one tasty start to the day. The sun-dried tomatoes give this dish an umami taste, that is tied together with the prosciutto. I used Prosciutto di daniele, but it is totally optional. This kind of prosciutto is darker in color and sweeter in flavor than prosciutto di parma and compliments this dish very nicely.

 

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Sun-dried Tomato & Prosciutto Savory Oats

Gluten-Free, Dairy-Free

 

What You’ll Need

Sun-dried Tomato & Prosciutto Savory Oats

1/2 cup unsweetened coconut milk

1/2 cup bone broth (I used this brand)

1/8 tsp ground cumin

1/8 tsp dried oregano

San Francisco Salt Co lemon rosemary sea salt, to taste

1 tbsp sun-dried tomatoes

2 roasted garlic cloves

1/3 cup Oat Bran

1 tbs coconut oil

3 sliced mushrooms

Toppings:

Sun-dried tomatoes

Roasted garlic

Capers

Mushrooms

1/4 slices avocado

Green onion, sliced

Prosciutto di daniele.

What You’ll Need To Know

In a high speed blender add in 1/2 cup unsweetened coconut milk, 1/2 cup bone broth, 1/8 tsp cumin, oregano, lemon rosemary sea salt, 1 tbsp sun-dried tomatoes, 2 roasted garlic cloves and blend for about 30 sec.

Over med heat add savory milk mix to a sauce pan and 1/3 cups oat bran and cook for about 3-4 min, staring occasionally.

While this is cooking, in a skillet heat up 1 tbs coconut oil and sautée 3 sliced mushrooms for abut 2-3 min.

Pour oats in a bowl and garnish with sun-dried tomatoes, roasted garlic, capers, mushrooms, 1/4 slices avocado, green onion, and prosciutto di daniele.

 

Lavender Hibiscus Oak Old Fashion Oats

How do you like your oats? Do you like it with cream and brown sugar? How about raisins and walnuts? Even if you don’t normally eat or care for oats, I have a feeling you will like this one…

Old fashion oats with cashew milk, lavender hibiscus oak bitters from Crude Bitters, maple syrup, topped with blueberries, coconut shavings and Skout Backcountry pumpkin seeds 👌🏻 It was one of those types of mornings, where I needed something nostalgic but with a twist.  

It doesn’t get any easier than this. Here’s what you’ll need to know: Cook old fashion oats in cashew milk (or milk of choice) with a dash of real salt, 1 tbsp coconut shavings, 1 tsp maple syrup, a few dashes of bitters. Top with blueberries, 1 tbsp coconut shavings, 1/2 tbsp Skout Backcountry pumpkin seeds

Just keep in mind that bitters have an alcohol content, so you should only include them if you are cooking oats. Add them at the beginning of the cooking process to ensure that the alcohol cooks off and use a light touch. 

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Lavender Hibiscus Oak Old Fashion Oats

Recipe makes 1-2 servings.

What You'll Need

Oats
1 cup Rolled Oats (I used this brand)
2 cups cashew milk (or milk of choice)
1/4 tsp real salt
3 dashes of Lavender Hibiscus Oak Crude Bitters  
1 tbsp coconut shavings
1 tsp maple syrup (or to taste) 

Toppings
1/4 cup blueberries
1 tbsp coconut shavings
1 tbsp Skout Backcountry pumpkin seeds. 

What You'll Need To Know

Bring cashew milk and salt to a boil on a low to medium heat.

Add old-fashioned rolled oats, coconut shavings, maple syrup, and bitters, reduce heat, and cook 10-20 minutes (depending on the consistency you desire). 
Stir occasionally. 

Cover and remove from heat and let stand a few minutes and top with blueberries, pumpkin seeds, and coconut shavings. 


How do you enjoy your oats?

Share your comments here!

Sunday Savory Oats

Some days you have a bite of food that makes you go "woah!” Your eyes widen, you look down at the plate, almost pushing things around with your fork to see what’s making it so mind blowing... so amazing... so special. You take another bite, smiling as you do so, almost laughing, cause these forkfuls of treasure are just so damn good. That’s what happened here with these savory oats.

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What You'll Need

Savory Oat Base
½ cup bone broth
½ cup unsweetened almond milk
⅓ cup gluten-free oat bran
¼ tsp oregano
A pinch of sea salt

Toppings
Smoked salmon
1 tsp green onion tops
2 mushrooms, sliced and sauteed
¼ tbsp coconut oil
1 tbsp sundried tomatoes
¼ avocado, sliced
½ tsp Hemp hearts

Garnish: Basil, optional

What You'll Need To Know

Over medium heat, melt coconut oil and sautee mushrooms and green onions until fragrant and translucent, about 5-6 minutes.

Over a medium to low heat, heat savory oats base ingredients in a saucepan, and cook for 3-4 minutes, until the oats start to bubble.

Pour oats in a bowl and top with topping ingredients.

Recipe makes 1 serving.


This recipe first appeared on gr8nola and developed for #TheGr8Cleanse. 

Cinnamon Chia Hemp Oats

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This delicious Cinnamon Chia Hemp Oats will be sure to make your day! It's nutritious and can even be made as ready-to-eat overnight oats, making it the perfect breakfast for students, mothers, workers who are always on-the-go. You're going to love that it's also packed with so many good-for-you ingredients like Chia seeds, Hemp seeds, and Collagen Peptides. Chia seeds and hemp seeds are bursting with goodness and are a great addition to any diet. Both are loaded with calcium, omega-3, iron, protein and magnesium!

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Here's What You'll Need:

1/3 cups oat bran
1 tbsp hemp hearts
1 tbsp chia seeds
1/8 tsp sea salt
1/8 tsp cinnamon
1 scoop collagen peptides (I used this brand)
1 cup almond milk, unsweetened
1-2 drops stevia
!Toppings:
1/2 cup fresh blueberries
1/2 banana
1/4 tbsp hemp seeds
cinnamon

What You'll Need To Know:

In a sauce pan add in dry ingredients and mix together.
Then add in almond milk and stevia and mix again.
Heat over a low/medium heat for 2-3 minutes, until the oats are cooked.
Top with blueberries, banana, cinnamon, and hemp seeds.

Strawberry-Coconut Oats

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Oat my goodness!! Say #yestothis! This Strawberry-Coconut Oats topped with all the goods and Yes Bar's strawberry-coconut oats is AMAZING!! It's Valentine's Day week!! Sure, Valentine’s Day might be a hallmark holiday, but at its core, it’s all about spreading and sharing the love!! 💕 I’ve team up with one of my favorite bars, The YES Bar, for a special Valentine’s Week giveaway! ONE lucky winner will get a 4-bar sample pack!

Here's how to enter: 1. FOLLOW @theyesbar & @valeriefidan on Instagram. 2. LIKE this photo and tag 2-3 friends 3. BONUS entries: share with us what you do for self-love!

US residents only. The winner will be announced on Wednesday 2/15!! GOOD LUCK my beautiful friends! 💕

What You'll Need

1 cup cashew milk
2 strawberries
stevia, to taste
a pinch of sea salt
vanilla extract
1/3 cup gf oat bran
1 tbsp coconut shavings
Toppings: strawberry-coconut yes bar, coconut shavings 2 small strawberries

What You'll Need To Know

1. In a high speed blender add 1 cup cashew milk, 2 strawberries, stevia (to taste), a pinch of sea salt, and vanilla extract and blend for 30 seconds.

2. Pour strawberry milk mix in a sauce pan with 1/3 cups gf oat bran and 1 tbsp coconut shavings and cook on a med-low heat for 2-3 minutes.

3. Pour, and top with strawberry-coconut yes bar, coconut shavings and two smallish strawberries!

Zoats: Zucchini + Oats

Zucchini + Oats = pure awesomeness. 😜 Zoats are on the rise as a fibre-filled and very Instagram-friendly breakfast. Ok, I get it, the mash-up might sound odd, but they are SO GOOD! You get that oat-y taste of a breakfast bowl that remains essentially unchanged, while the zucchini brings a punch of goodness, setting you up for the day before you've even started it. By adding a fiber-filled zucchini in with your oats first thing in the morning, you'll more than likely get as much as a third of your recommended daily intake with your breakfast.

Zoats: Zucchini + Oats #tiumeals #eatclean
Zoats: Zucchini + Oats #tiumeals #eatclean

The best part is that zoats are pretty easy to make! All you need to do is measure about 1/3 cups of oats, before grating in as much zucchini as you like. Next, add whichever milk you like with your bowl. Heat the hob and stir for a few minutes, before adding whichever sweetener you like and topping with your favorites.

Zoats: Zucchini + Oats #tiumeals #eatclean
Zoats: Zucchini + Oats #tiumeals #eatclean

What You'll Need

Zoats:
1/3 cup Bobs Red Mill Gluten Free Oat Bran
1 cup cashew milk
1/2 tbsp ground cinnamon
1 tbsp coconut shavings
a pinch of sea salt
1/2 grated zucchini
1/2 tbsp stevia

Toppings:
1/4 cup blueberries
1 tbsp wild friends cinnamon raisin peanut butter
1 tbsp coconut shavings
1/2 tbsp pumpkin seeds
1/2 tbsp shaved almonds
1 small banana, sliced

What You'll Need To Know

1. Combine ingredients and cook up in a sauce pan on a med-low heat and cook for 3-5 minutes.

2. Top with a sliced up banana, blueberries, wild friends cinnamon raisin peanut butter, coconut shavings and pumpkin seeds, shaved almonds.

Savory Anytime Oats

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GUYS! Dem oats!! Dem savoryyyyy oats! I've almost forgotten how good savory oats are. Creamy, delicious, mouthwatering flavor. They sort of taste like a risotto. Since oats are so easy to make and packed with nutrients, I'm totally in favor of eating oats around-the-clock. The only hurdle? Consuming it plain isn't that great, and sweet toppings like honey, fruit, and nut butters aren't typically what we crave for dinner. That's where savory oats come in. If you haven’t had savory oats… you are missing out! You gotta try them. Get ready to jump on the savory oats bandwagon with this amazing recipe!

Savory Anytime Oats
Savory Anytime Oats

What You'll Need

1/3 cup bobs red mill gluten free oat bran
1 cup Pacific Foods chicken broth
8 sliced cherry tomatoes, divided
1 cup baby spinach
2 mushrooms, sliced
1/8 cup onions, chopped
1/4 teaspoon oregano, divided
1/4 teaspoon cumin, divided
sea salt, to taste
1/4 haas avocado, sliced
1/2 tablespoon coconut oil
1 pasture raised egg (I used Vital Farms brand)
1 slice of prosciutto (I used La Quercia brand)
Optional: San Francisco Salt Co lemon rosemary sea salt

What You'll Need To Know

1. In a saucepan, heat broth and cook oats in broth with oregano, sea salt and cumin on a medium/low heat for about 5 minutes.

2. In a skillet or pan, heat coconut oil over medium heat and cook onions, mushrooms, and tomatoes until onions are translucent. Then add salt, cumin and oregano and spinach and cook for 2 more minutes or until spinach is wilted. In the same pan, move veggies to one side and crack the egg on the other and cook until for about 2-3 minutes or until the egg white is firm.

3. Plate oats and top with veggies, egg, prosciutto and avocado. Optional: Season with San Francisco Lemon Rosemary finishing salt.

Autumn Cinnamon Oats, Gluten Free and Totally Delicious!

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A bowl of cozy, please 🙋🏻 'cause it's raining ☔️ in Portland. This delicious Autumn Cinnamon Oats with Persimmon's recipe will be sure to make your morning. It's nutritious and you can even make them the night before for a quick ready-to-eat breakfast for you babes who are always on-the-go. This morning, this was the perfect fuel before a workout. SO GOOD!!

What You'll Need

1/3 cup Bob Red Mill's gluten-free oat bran
1 cup Almond Milk, unsweetened
1/8 teaspoon sea salt
stevia, to taste
1/4 teaspoon cinnamon
Toppings:
1/2 tablespoon coconut shavings
1/2 tablespoon pumpkin seeds
1 tablespoon peanut butter, all natural, no sugar added
1/2 persimmon, sliced
 

What You'll Need To Know

1. Combine ingredients in a sauce pan and cook over medium heat for 2-3 minutes.

2. Pour in a bowl and add toppings. Enjoy!

Pumpkin Spice Breakfast Oats

Crisp Fall mornings, along with beautiful colorful leaves and cozy sweaters, the upcoming season calls for a satisfying breakfast with staying power. Not to mention the combination of some of our favorite seasonal ingredients! Pumpkin anyone!? This Pumpkin Spice Breakfast Oats recipe is absolute, pumpkin perfection.

What You'll Need

1/3 cups oat bran
1 cup unsweetened cashew milk
1 tbsp honey
1 tablespoon pumpkin puree
¼ tsp pumpkin spice
pinch sea salt
Toppings:
1/2 tablespoon coconut shavings
1/2 tablespoon pumpkin seeds
2 pecans, crushed
 

What You'll Need To Know

1. Combine your oat bran, milk, honey, pumpkin puree, pumpkin spice, sea salt in a lidded saucepan. Bring to boil, reduce heat and cook on med/low with the lid on for 2-3 minutes.

2. Pour in a bowl and top with coconut flakes, pumpkin seeds and pecans.