“There’s something so satisfying about a savoury bowl of oats. Occasionally I’ll wake up craving something salty to start my day and after discovering how versatile grains can be in both sweet and savoury dishes, I thought I’d test this out with oats. It’s a simple dish that cooks quickly and the texture is similar to a risotto. I love this recipe, it has so many of my favourite things; peppery rocket, vegan parmesan and good quality olive oil. It’s also brilliant for a quick supper too.”
Oats With Pepper, Vegan Parmesan And Olive Oil
By Aveeno Brand Ambassador Alex Hely-Hutchinson, Founder of 26 Grains
Ingredients – Serves 2
Olive oil
1/2 onion, finely chopped
1 clove garlic, finely chopped
1/2 cup of jumbo oats
1 cup of vegetable stock
Handful of spinach
Pinch of salt
Handful of grated vegan style parmesan
Pinch of pepper
1/2 handful of rocket
Pinch of chives, finely chopped
Method
1. Add a splash of oil to a small pan and warm over a medium heat before adding the onion2. Cook the onion until soft and sweet, then add the garlic and cook for a minute longer
3. Add the oats and allow to toast with the onion and garlic
4. Once toasted, add the stock, a handful of spinach and a good pinch of salt to the pan and cook over a medium heat for 4 minutes, stirring regularly
5. Spoon the porridge into a bowl and grate over the vegan parmesan.
6. Add a pinch of salt, fresh black pepper, drizzle of olive oil, a handful of rocket and sprinkle with chives to serve
This recipe supports the release of the NEW AVEENO® Daily Moisturising Body Yogurts and Yogurt Washes