Savory Kale Oatmeal Bowl Recipes

SWEET AND SAVORY OATMEAL BAKE

Steps:

• Preheat the oven to 350 degrees F.
• Stir together the oats, walnuts, coconut and salt in a large bowl to combine. In a separate bowl, lightly beat the egg, then stir in the milk, brown sugar and olive oil. Stir the wet ingredients into the dry ones and stir to combine. Add the apple and bacon to the mixture and stir to evenly distribute.
• Pour the oat mixture into an 8-by-8-inch baking dish. Cover loosely with foil and bake in the center of the oven for 30 minutes. Uncover and bake an additional 30 minutes. Serve hot, scooped into bowls, or let cool completely to room temperature and cut into squares for serving.

SWEET AND SAVORY OATMEAL

Steps:

• In a small pot with a lid, bring the water to a boil with a pinch of salt.
• Stir in oats and reduce heat to low. Cover and let cook until the desired consistency is reached.
• Add cinnamon and sugar, and stir.
• In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Remove the sausage and set aside.
• Add the greens to the frying pan and saute for about 1 minute or until they begin to wilt. Remove from heat.
• Add the greens and sausage to your bowl of oatmeal, plus an egg cooked to your liking, and maple syrup to your taste. Serve immediately.

SWEET AND SAVORY KALE

Steps:

• Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.
• Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.

SAVORY OAT GROATS AND KALE

Steps:

• Heat 1 tablespoon oil in a medium saucepan over medium heat until hot but not smoking. Add onion, leek, and half the garlic. Cook, stirring, until onion is translucent, about 5 minutes. Stir in carrot and groats; cook 1 minute. Add stock, 1 cup water, and the salt. Bring to a boil. Reduce heat; simmer, covered, 25 minutes.
• Heat remaining tablespoon oil in a medium skillet over medium heat until hot but not smoking. Add remaining garlic; cook until garlic begins to turn golden, about 30 seconds. Stir in kale; cook, stirring, until wilted, about 3 minutes.
• Stir kale mixture into groats. Cover; cook until liquid is completely absorbed and groats are tender but still chewy, about 5 minutes. Season with pepper and red-pepper flakes. Garnish with cheese, and serve with lemon wedges.

SAVORY KIMCHI OATMEAL BOWL RECIPE

Steps:

• Bring the water and a pinch of salt to a boil in a small or medium saucepan over high heat, then add the oats. Turn the heat down to a simmer and let the oats simmer uncovered for 3 to 5 minutes. When the oats have cooked to your taste, remove from the heat and set them aside in the pot.
• In a medium saucepan, heat 2 teaspoons of the oil. Add the spinach and a pinch each of red pepper flakes, sea salt, and pepper and sauté for 2 to 3 minutes, until the spinach is slightly wilted. Place the oats in a bowl and top with the spinach.
• In the same saucepan, heat the remaining 1 teaspoon oil and add the egg. Cook for 2 to 3 minutes over medium-high heat, until the egg is golden around the edges and cooked to your liking. Place the egg in the bowl with the oats and spinach. Sprinkle with salt and pepper to taste.
• Add the kimchi to the bowl and top the bowl with a few slices of avocado and the hemp seeds. Season with sea salt and pepper to taste and add a hot sauce drizzle if you like.