+GF + SFO
While images of breakfast usually contain sugary cereals, sweetened yogurt (nondairy of course) and candied breakfast pastries, we tend to prefer something a little different. In the Meyer household, a savory breakfast is always welcomed with open arms. So, take a step into our kitchen and try out this salty, savory umami breakfast bowl. —LM + AM
SERVES 4
2 cups (474 ml) water
½ tsp sea salt
¾ cup (60 g) GF steel-cut oats
1 cup (30 g) spinach
1 cup (160 g) cherry tomatoes
¾ cup (135 g) Kalamata olives
¼ cup (7 g) basil leaves
1 tsp vegan butter (use soy-free)
In a medium saucepan, bring the water and salt to a boil. Stir in the steel-cut oats and reduce the heat to a simmer. Stir occasionally until the oats begin to thicken. This will take about 5 minutes.
While the oats are thickening, take this time to roughly chop your spinach, slice the tomatoes into ¼-inch (6-mm) thin slices, coarsely chop the Kalamata olives and chop up your basil leaves.
After the oats thicken, add the spinach and stir it into the oats. Cook until the spinach is wilted, about 2 minutes.
At this point, add the tomatoes and olives. Stir them to combine and cook until all the ingredients are warmed through. This should take another 2 to 3 minutes.
To finish the oats, add the basil and butter. Stir to combine, and serve.
*SEE PHOTO INSERT