This savory oatmeal bowl combines the flavors of my favorite summer-time salad. I toasted the oats in a little vegan butter and cinnamon for a few minutes before cooking, then topped with strawberries, chiffonade raw beet greens, toasted walnuts, balsamic vinaigrette, sea salt, black pepper and black sesame seeds. This oatmeal will warm your belly and provide you with a health dose of veggies and fiber. Oats are rich in antioxidants and fiber, they help lower cholesterol levels, improve blood sugar levels and best of all they make you stay full longer. On top of that add the nutritional powerhouse of strawberries, walnuts and beet greens and you have the perfect breakfast.
Oatmeal with Beet Greens, Walnuts and Strawberries with Balsamic Vinaigrette (for two)
1/2 cup rolled oats (look for gluten-free verified)
1 teaspoon vegan butter, olive oil or ghee
1/4 teaspoon cinnamon
1/8 teaspoon salt (about a pinch)
3/4 cup filtered water
heat oil in pan, add oats and cinnamon and gently toast for five minutes, stirring frequently to not burn. Add water, bring to boil, lower heat, cover and cook for about 10-15 minutes, stirring once in a while.
2-3 sliced strawberries
2 tablespoons toasted walnut pieces
2 beet leaves (or other spicy greens such as arugula)
1 tablespoon balsamic vinaigrette (I made mine with 2 part balsamic, 1 part olive oil and 1/2 part maple syrup, a pinch of salt and pepper)
pinch of black sesame seeds (optional)
Divide the oatmeal into two bowls and add the toppings, serve.