Sweet and Savory Oatmeal Bowls
Don't let this humble ingredient fool you! Oat meal can be eaten in at variety of meal times and flavors. Here are some of our favorites.
Savory Oatmeal with Shiitake Mushrooms
Servings: 4 (easily down sizable)
Ingredients:
12 cloves garlic minced/sliced
4 cup oats
6 cups water or chicken/vegetable stock
1 tsp salt
16 shiitake mushrooms sliced
2 tbsp chicken bouillon powder (omit if using chicken/vegetable stock)
Suggested Toppings:
chili oil
eggs
avocado
fried garlic/shallots
light soy sauce
green onions
Preparation:
Sauté garlic in oil over medium heat for 30 seconds before adding mushrooms.
Sauté until the mushroom it's tender (3-4 minutes) then pour in water/stock.
Add salt and chicken bouillon powder (skip if using stock) and bring to a boil.
Once boiling, add oatmeal and stir until the it's cooked. Add more water/stock to achieve your desired consistency.
Serve in a bowl and top it off with chili oil eggs, a drizzle of light soy sauce, avocado, fried shallots/garlic and green onions.
Overnight Oats with Astor Apiaries Honey
Servings: 1
Ingredients:
½ cup whole rolled oats
1 tablespoon chia seeds
½ teaspoon honey
Pinch of sea salt
¼ cup whole milk Greek yogurt, optional
⅔ cup unsweetened almond milk
Sugested toppings:
fresh, frozen, or dried fruit
nuts
granola
nut butter
Preparation:
In a Mason jar or other lidded jar, place the oats, chia seeds, honey, salt, and Greek yogurt, if using. Add the almond milk and stir until the mixture is well combined and there are no clumps of chia seeds at the bottom of the jar. Cover and refrigerate overnight, or for up to 5 days.
In the morning, top with your desired toppings and serve with drizzles of honey.
