Spicy Instant Oats with Curry & Greens
My absolute favorite way to doctor up a bag of instant oats does not include bananas, peanut butter, chocolate chips, or anything else sweet. I much prefer starting my mornings with something salt. Be it slow-cooked eggs, crispy bacon, or a smear of butter and a sprinkle of sea salt on a fresh baguette. Savory breakfasts are what I lay in bed dreaming about on a Sunday morning.
On weekdays, it's harder to stand over the stove and stir my slow-scrambled eggs, which admittedly take an eternity to make. Nonetheless, I'll wake up craving a breakfast that packs a punch, and tastes like it's been stewing for an hour or two before my alarm went off. On these mornings, doctored up instant oats are my healing agent. They are very easy to make, but they do come with a secret ingredient. The magic happens when you cook oats in something special. Instead of blitzing them in water, which is essentially flavorless, I cook my oats in stock. I'll use chicken or veggie, depending on what's on hand.
To make this recipe, pour out your oats into a bowl, and add the appropriate amount of stock based on the brand. I usually do a 1:1 ratio of instant oats to stock. Top the oats (pre-cooking) with a handful of greens (I love "power greens" from TJs) and a sprinkle of salt. Microwave according to package directions (1:30 for me) and then add 1 tsp of extra-virgin olive oil, a pinch of curry powder, a squeeze of sriracha, and a dash of unsweetened almond milk. Mix everything together, and microwave for another 30 seconds. Now taste! If you need to, add more salt, sriracha, or curry powder for more of a kick. If your oats are too thick, add a bit more almond milk.
Et voila! A warm, cozy breakfast that'll start your winter morning off on the right foot :)