Savory Mediterranean Oats
Per ServingSavory Mediterranean Oats |
||
|---|---|---|
| Makes: 1 serving | ||
| Serving Size: 1 rounded cup | ||
| Calories | 240 | |
| Fat | 5 | g |
| Saturated Fat | 2 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 37 | g |
| Fiber | 6 | g |
| Sugars | 8 | g |
| Cholesterol | 5 | mg |
| Sodium | 360 | mg |
| Potassium | 300 | mg |
| Protein | 12 | g |
| Phosphorus | 60 | mg |
| Choices: Starch 2, Nonstarchy Vegetable 1, Fat 0.5 | ||
- Makes: 1 serving
- Serving Size: 1 rounded cup
Ingredients
| 1 | cup | low-sodium vegetable broth |
| 4 | large | sun-dried tomato halves, not packaged in oil, thinly sliced (do not rehydrate) |
| Pinch sea salt | ||
| 1/8 | tsp. | freshly ground black pepper |
| 1/2 | cup | old-fashioned rolled oats |
| 1 | tsp. | minced fresh chives |
| 3 | Tbsp. | fat-free plain Greek yogurt |
| 1 | Tbsp. | thinly sliced fresh basil |
| 1 | Tbsp. | crumbled soft goat cheese |
Directions
- Bring the broth, sun-dried tomatoes, salt, and pepper to boiling in a small saucepan.
- Stir in the oats and chives, and reduce heat to medium. Stir for about five minutes, until the oats are fully cooked. Remove the pan from the heat and stir in the yogurt.
- Transfer to a bowl, sprinkle with the basil and goat cheese, and serve.
From The With or Without Meat Cookbook by Jackie Newgent, RDN, CDN. Save 20 percent on the cookbook when you use code VEGGIE20.
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