Description
This delicious savory oatmeal is full of Mediterranean flavours and nutrients that your body will appreciate in the morning.
Soaking time: overnight
Ingredients
- 15g (0.5oz, 1 tbsp.) whole oat groats
- ½ of a small onion, diced
- 15g (0.5oz, 1 tbsp. + ½ tsp.) millet berries, soak
- 15g (0.5oz, 3 tbsps.) rolled oats
- 2 cups (60g, 2.1oz) baby spinach
- 1 small garlic clove, crushed
- ½ tbsp chopped fresh thyme
- 1 tbsp of tomato paste
- 1 tbsp ground flaxseeds
- A dash of black pepper
- A dash (0.4g, 0.01oz) of Himalayan salt (if necessary)
- 4 cherry, grape or roma tomatoes, oven-baked
- Water for desired consistency
To garnish (optional):
- Fresh thyme
- Sunflower seeds
- Sesame seeds
Instructions
- Start by soaking oat groats and millet in separate bowls overnight. Rinse and drain.
- In the morning, when you start to make the porridge, put rolled oats into a small bowl and add just enough warm water to cover them. Set aside.
- Next, bake the tomatoes in oven at 200°C (390°F) for about 20 minutes until the tomatoes are blistered and beginning to burst.
- While the tomatoes are in oven, in a small saucepan, simmer soaked oat groats and chopped onion for 3 minutes. Then, throw in millet and add water to almost level with the ingredients. Cover with lid and bring to boil. Simmer for 5 minutes.
- Next, add rinsed baby spinach on top of the other ingredients and cover with lid. Simmer for 1 minute and then turn off the heat.
- Now it’s time to stir in crushed garlic, chopped fresh thyme, soaked rolled oats, tomato paste and a pinch of salt and pepper.
- Finally go in a few oven baked tomatoes. Crush them and mix into porridge. And add hot water if the porridge is too dry.
- Garnish with a few more oven baked tomatoes, some fresh thyme, sunflower seeds and sesame seeds.
Notes
You absolutely don’t need to use three different grains! Instead, go for 30 grams (1.1oz) of either steel cut oats, millet, buckwheat, quinoa, sorghum, barley, or even amaranth + 15 grams (0.5oz) of rolled oats. Or use 45 grams (1.59oz) of a single grain of choice.
The glycemic load of this serving is almost 23. So, if you struggle with blood sugar fluctuations or simply follow low glycemic diet, take 5 grams (0.2oz) off of oat groats and millet, i.e. use 10 grams (0.35oz) each, resulting in 18 GL points per serving.
You can use steel cut oats instead of oat groats. If you do that, add them together with millet and onions and simmer for 5 minutes.
However, I wouldn’t recommend using only oat groats as the result might be too chewy depending on the quality of the groats.
Instead of spinach, you could also use kale. However, steam it for 3 minutes.
You are free to add more tomatoes if you like to!
If you’re in love with cheesy flavour, stir in a tablespoon of nutritional yeast.
For even more Mediterranean flavours, add half a tablespoon of dried oregano to your savory oatmeal.
Make sure to grind your own flaxseeds from whole using spice/coffee grinder and store in a sealed jar in fridge.
- Prep Time: 25 minutes
- Category: Breakfast
- Method: Stove
Nutrition
- Serving Size: The whole recipe
- Calories: 293
- Sodium: 209.8mg
- Fat: 6.4g
- Carbohydrates: 38.9g
- Fiber: 11.7g
- Protein: 12.1g
