Dr. Lani Nykilchuk
Naturopathic Family Doctor
Why does breakfast have to be sweet except when we decide to have an omelet, tofu scramble or sausage and eggs.
Here is a new spin on your regular oat breakfast - make it savory. Add herbs and spices, olive oil, veggies and greens.
I’ve added quite a few ingredients to this recipe but don’t shy away from it because of this. Use what you have available and be creative.
I’ve been enjoying this fare all week and I can’t tell you how satisfying it is. I was first introduced to this recipe by a friend of mine and it really blew me away. Hope it does the same for you!
Savory Breakfast Oats
1 cup organic rolled oats
1 tsp olive oil
1 red bell pepper- diced
1 green onion- chopped
~1/2 cup arugula
1 Tbsp pumpkin seeds
1/2 Tbsp sesame seeds
1/2 Tbsp sunflower seeds
greek yogurt(I suggest pasture fed cow or goat)
~1/4 cup chopped parsley
1/4 lemon juice
kalamata olives 3-4 chopped
hot pepper sauce to taste
Cook oats as per directions ( a quick trick is to boil water, add your oats to a bowl and then add boiling water to just cover the oats. Let sit covered ~ 5 minutes)
While oats are cooking....
sauté - green onion and red pepper in a tsp of olive oil - can add rosemary, thyme, oregano to taste.
toast -seeds ~ 5 minutes low heat in toaster oven.
Place oats in a bowl, top with arugula, add a quick drizzle of olive oil and the juice of a 1/4 lemon, then add the sautéed vegetables, a dollop of yogurt if desired, olives, parsley, toasted seeds and a dash of hot pepper sauce if desired.
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