Prep time: 10 minutes | Cook time: 15 minutes | Inactive: 20 minutes | Yield: Serves 5 | Serving Size: 1 Cup
INGREDIENTS
2 1/2 Cups Water
1 1/4 Steel-Cut Oats, uncooked
1 Cup Red Onions, chopped
1/2 Cup Green Onions, chopped
1 Tbsp Ginger, minced
1 Tbsp Garlic, minced
2 Tsp Coconut Oil
1 Tsp Cumin
1 Bay Leaf
Green Onions and Red Onions, chopped for garnsih
Salt & Black Pepper to taste
2 1/2 Cups Water
1 1/4 Steel-Cut Oats, uncooked
1 Cup Red Onions, chopped
1/2 Cup Green Onions, chopped
1 Tbsp Ginger, minced
1 Tbsp Garlic, minced
2 Tsp Coconut Oil
1 Tsp Cumin
1 Bay Leaf
Green Onions and Red Onions, chopped for garnsih
Salt & Black Pepper to taste
METHOD
1. In a skillet, heat oil over high heat. Add oats and toast for about 5 minutes; occasionally stir oats so that they toast evenly and oil is evenly distributed.
2. Add chopped red onions, cumin, garlic and cook for about 5 minutes. Add water, bay leaf and red pepper flakes. Bring to a boil, then reduce to a simmer. Cook uncovered and undistributed for about 5 to 7 minutes until most of the liquid is absorbed and holes appear on the surface.
3. Add green onions, cover skillet and remove from heat; let oats sit for 15 to 20 minutes. Fluff oats with fork; add salt and pepper to taste.
1. In a skillet, heat oil over high heat. Add oats and toast for about 5 minutes; occasionally stir oats so that they toast evenly and oil is evenly distributed.
2. Add chopped red onions, cumin, garlic and cook for about 5 minutes. Add water, bay leaf and red pepper flakes. Bring to a boil, then reduce to a simmer. Cook uncovered and undistributed for about 5 to 7 minutes until most of the liquid is absorbed and holes appear on the surface.
3. Add green onions, cover skillet and remove from heat; let oats sit for 15 to 20 minutes. Fluff oats with fork; add salt and pepper to taste.
Nutrition per 1-Cup serving : 201 Cals; 32g Carb; 5g Fat; 7g Protein
Nutrition calculated using the MyFitnessPal Recipe Importer
