CREAMY SPINACH SAVORY BREAKFAST OATMEAL
I never knew how tasty creamed spinach was until I made it for Thanksgiving a couple of years ago. Knowing I had a large tub of baby spinach in my refrigerator, I was happy to come across this super delicious, super easy, super fast recipe. If you like a savory breakfast, this is a must try. I usually eat oat groats with fruit and ground flaxseed for breakfast but this recipe was a nice change.
I love the name of the blog site where I found this recipe, "Veggies Don't Bite": Vegan Creamy Spinach Savory Breakfast Oatmeal
If you are a cold cereal eater or eat instant/quick oatmeal, watch this 5 minute video by Dr. Greger to understand why those are not optimal:
Which Is a Better Breakfast: Cereal or Oatmeal?
Plant-based dietitian, Brenda Davis, does a great job in this 12 minute video explaining how the processing of grains affects their nutritional profile:
CREAMY SPINACH SAVORY BREAKFAST OATMEAL
Ingredients
2/3 cups unsweetened cashew milk, can sub another milk of choice
1 teaspoon fresh lemon juice (I didn’t measure, just guessed)
2 cups fresh spinach, measure packed (I didn’t measure, just guessed)
1/4 teaspoon garlic powder
1/4 teaspoon sea salt (I only used a dash)
Drizzle of veggie broth or oil to sauté (I didn’t use either)
1/2 cup rolled oats (I used sprouted rolled oats)
Grateable Vegan Parmesan, optional for topping (Mine was not grateable. I used this recipe.)
Instructions
Mix the lemon juice and milk and set aside.
Sauté the spinach with the garlic powder and salt using oil, or broth if you don’t use oil, until slightly wilted. About 2 minutes. (I dry sautéed, stirring constantly for about a minute.)
Add in the milk mixture and the oats and stir until thick and you’ve reached desired consistency. About 2-3 minutes.
Top with Parmesan if using and enjoy!
