Savory Kale & Mushroom Steel Cut Oats
Ann Esselstyn's famous Savory Oats recipe! She eats some version of this every single day! We've enhanced the flavor profile by cooking the oats in our Unsalted Organic Shiitake Mushroom Broth, but you could use any low-sodium broth, or water.
- Author
- Ann Esselstyn
- Servings
- 2
- Category
Breakfast
Ingredients
- ½ cup steel cut oats
- 2-2 ½ cups PLANTSTRONG Shiitake Mushroom Broth or water (Ann uses 2 ½ for a more soupy consistency)
- 3 tablespoons nutritional yeast
- ½ teaspoon turmeric
- ½ cup sliced shiitake mushrooms
- ¼ teaspoon powdered ginger
- 1 teaspoon sriracha
- 2 cups chopped kale or other leafy greens
- 4 Frozen Artichoke Hearts
- ½ teaspoon Black Cumin Seeds
- 1 Tablespoon Chia Seeds
- 1 Tablespoon Ground Flax Meal
- ½ teaspoon Amla powder
- ½ teaspoon Black Sesame Seeds
- Black Pepper
Directions
- In small saucepan, combine the oats, broth or water, nutritional yeast, turmeric, ginger, mushrooms, sriracha sauce, kale and artichoke hearts.
- Bring mixture to a boil, watching carefully and stirring to prevent burning.
- When mixture comes to a boil, reduce the heat to maintain a simmer and cook, stirring occasionally, for 20 minutes, until the water has been absorbed and the oats are creamy.
- Pour into bowl and top with black cumin, ground flax and chia seeds, amla, black sesame seeds, and black pepper. Enjoy!
