Ingredients
Scale
- 1 cup steel cut oats
- 4 cups low-sodium vegetable broth
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Grated Parmesan cheese for topping (optional)
Instructions
- In a medium pot, bring vegetable broth to a boil. Reduce heat to medium-low and stir in steel cut oats. Simmer for about 20 minutes, stirring occasionally.
- Add spinach and cherry tomatoes to the pot; cook until spinach wilts.
- In a separate pan, heat olive oil over medium heat and sauté minced garlic until fragrant, about 1 minute.
- Combine sautéed garlic with the oat mixture. Season with salt and pepper to taste.
- Serve warm in bowls, topped with Parmesan cheese if desired.
Notes
- Feel free to customize by adding other vegetables or protein sources like chickpeas or grilled chicken.
- Leftovers can be stored in an airtight container for up to five days; reheat on the stove with a splash of water.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 360
- Sugar: 5g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg