Vegetarian / Breakfast / Plant-based / Vegan
Oatmeal and oats are popular in Loma Linda, where many centenarians eat it for breakfast daily topped with fruit or nuts. This recipe puts a new spin on the classic breakfast food.
Oatmeal is an incredibly popular breakfast among athletes and health foodies, but even if you vary the toppings, it’s easy to get bored with the same sweet flavors every morning. But who said oatmeal has to be sweet? This savory recipe lends itself well to customization, so you can adapt it to suit your palate and vary it when you want something new. – Matt Frazier and Stepfanie Romine, No Meat Athlete Cookbook
Yield: 2 servings
Time: 15 minutes
1 cup (95 grams) old-fashioned rolled oats
1 carrot or small beet, peeled and shredded
1 ½ cups (360 ml) water
1 cup (15 grams) stemmed and chopped kale or (30 grams) chopped spinach
¼ cup (60 grams) salsa or marinara sauce
2 tablespoons nutritional yeast
½ avocado, chopped
2 tablespoons roasted pumpkin seeds
Smoked paprika and/or crushed red pepper, optional
Salt and black pepper
Variation: Swap in different flavors of salsas or pasta sauces to turn this into a whole new dish.
Recipe from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts and the Rest of Your Life © 2017 by Matt Frazier and Stepfanie Romine. All rights reserved.