Description
A savory twist on the more traditional sweet oats. This breakfast is packed with good for you ingredients and protein to help you stay full until lunch. To keep this breakfast quick and manageable for a weekday I have listed make ahead tips in the notes section.
Ingredients
- VEGGIES
- 1 tablespoon coconut oil
- 1 onion, chopped
- 3 carrots, chopped
- 2 teaspoons curry powder
- salt
- 4 cloves garlic, minced
- 2 cups kale, chopped (can sub other dark leafy greens: spinach, Swiss chard etc)
- 1 red bell pepper, chopped
- CURRIED OATMEAL
- 1 cup gluten free rolled oats (not quick cooking)
- 2 to 3 teaspoons curry powder
- 1/2 to 1 teaspoon turmeric powder
- salt to taste
- pinch of cayenne (optional)
- 1 1/2 to 2 cups plain unsweetened almond milk (my favorite isToasted Coconut Almond Milk by Califia. I love the slight coconut taste in this dish. But any type of plain milk will do.)
- FRIED EGG
- 1 tablespoon coconut oil
- 2 to 4 eggs (or as many eggs as needed for as many people you are serving at the time. 1 to 2 eggs per person)
- salt and pepper
Instructions
- VEGGIES
- NOTE: see notes below for make a head tips for weekday breakfast. Heat a large skillet over medium heat. Melt the coconut oil. Add the onion, carrots, curry powder and a little salt. Saute until tender, about 5 to 8 minutes.
- Add the garlic, saute for 1 minute. Add the kale and pop on a lid. Saute/steam the kale until it’s wilted, about 5 minutes.
- Add the red bell pepper and saute until tender, 3 minutes. Season with salt and pepper. Remove from pan and set aside in a dish.
- CURRIED OATMEAL
- Once the veggies have cooked begin heating up the oatmeal.
- To a large microwave safe bowl/dish add the oats, curry powder, turmeric, a little salt, and cayenne (optional), stir to combine.
- Cook in the microwave on high for 1 minute increments, stirring in between until most of the liquid has cooked off and the oats are cooked through. Add more milk for a creamier consistency. Taste and adjust seasoning as needed. Set oatmeal aside.
- FRIED EGG
- Make the eggs while the oatmeal is cooking in the microwave.
- Heat up a skillet over medium low heat. You could wipe out the skillet that the veggies were cooked in and use that same one to fry the eggs depending on how many you are making.
- Melt 1 tablespoon coconut oil. Crack each egg into the pan. Sprinkle each one with a little salt. Cover with a lid. Cook until the white of the eggs are no longer runny, about 3 to 5 minutes. Cook longer if you prefer a harder yolk, I prefer my yolk to be runny. Top each egg with some pepper.
- ASSEMBLE
- Portion out the oatmeal into each serving bowl. NOTE: the portions make 2 cups of oatmeal. Depending on how hungry I am/what kind of work out I did that morning I will adjust the amount of oats I eat with my meal.
- Top the oats with some veggies and 1 or 2 fried eggs. Serve immediately.
- Store leftover veggies and oatmeal in separate containers.
Notes
The instructions in the main part of the recipe are written as if you were to make this breakfast and eat it that same morning. Here are ways to make ahead portions of the meal so that you can eat it on a busy weekday:
1. Make the veggies ahead of time. Allow them to cool and store them in the fridge. Reheat them in the microwave the morning of as your eggs are cooking.
2. The oats as written above are for 2 to 4 servings, depending on how hungry you are. (it makes 2 cups when cooked). You can easily adjust the amount up or down depending on how many mouths you feed. I prefer to cook my oats in the microwave the day of, while my eggs are cooking. BUT if you want to make the oats ahead of time they do reheat nicely, just add a little extra milk or water as they reheat.
3. The morning of fry up as many eggs as needed (1 or 2 per serving). Heat up your precooked veggies in the microwave. And either reheat leftover oatmeal or cook the oats in the microwave while the eggs are cooking. Follow the instructions as listed above.
The amount of veggies for this recipe serve 4 to 6. The oatmeal listed above serves 2 to 4. Keep in mind that you may want more ingredients for the oatmeal as needed depending on how many servings you want. But the idea is that you make the veggies ahead of time and then cook up the oatmeal and eggs as needed.
Time listed in the recipe is if you make the entire recipe and eat it in the same morning. If you make the veggies ahead of time the cook time for the eggs and oatmeal is 5 to 8 minutes.
