Turn breakfast into dinner with this quick and colourful bowl of savoury oats.
Serves 1 to 2
5 mins prep,
5 mins cook
10 mins total
2 cups water
1 cup Nature’s Path Old Fashioned Organic Oats
3 tbsp nutritional yeast
2 tsp extra virgin olive oil
½ tsp sea salt
⅛ tsp ground black pepper
½ cup grape tomatoes, halved
½ avocado, pitted and sliced
Handful of baby spinach, baby kale, or arugula
Combine water and oats in a small saucepan. Bring to a boil, then reduce heat to medium and simmer for 3 to 5 minutes, stirring occasionally, until desired texture is achieved.
Stir in the nutritional yeast, oil, salt, and pepper. Remove from heat and scoop into a large bowl or divide into two small bowls. Top with tomatoes, avocado and a handful of baby spinach. Serve immediately.
Nicole Axworthy is a Canadian recipe developer and food photographer. She is the author of DIY Vegan, a cookbook that teaches you how to make your own vegan staples from scratch, and host of the popular food blog, A Dash of Compassion. Nicole holds a certificate in plant-based nutrition from Cornell University and the T. Colin Campbell Foundation.