Lemon, Spinach, & Parmesan Savory Oatmeal in Food, Recipes on 02/08/18*Note: By very popular demand after making this for dinner on my Insta Stories, I am updating my recipe and getting it back out into the world!! Tbh, I’m not sure if anyone even really read my blog when I first published this post LOL. I hope you enjoy!* Happy hump day! Temperatures are finally finally coming down and all I want to do is be cozy 24/7. Give me all the sweaters and all of the warm, comfort food please! Specifically, dis bomb dot com oatmeal. I’ve posted oatmeal recipes on my blog before– it’s seriously one of my fave dishes. Oats are filled with minerals and vitamin and other super healthy stuff and it’s a meals that I can always count on to keep me full for more than a few hours! This coming from a girl who legitimately is always eating. You can really do so much with a bowl of oats; you can mix it up nut butters, fruit, spices, granola, seeds, really any kind of topping to customize your dish depending on what you’re in the mood for. I know a lot of you may be thinking, wait savory oatmeal?! Pass. BUT. If you adjust your mindset and think of oats as any other grain, think barley, quinoa, faro, even rice etc., then you may be able to get on board with me. Which you should. The savory oatmeal train is a fun one to be on. This dish is warm and cozy and comforting and made for fall. The cheese gets all melty and mixes with the runny egg yolks and the chives and shallots just pull it all together! It’s like a warm hug for you insides, I swear. I love having it for breakfast but since it’s a savory dish it’s also amazing for lunch or a crazy cheap dinner. I also love using the base of oats cooked in water/broth with any combination of cheeses and veggies— I’ve even been known to put lentils and chickpeas in my oatmeal bowls. The possibilities are endless with savory oats!! What you need (serves 2) 1 c. rolled oats 2 c. water or veggie/chicken broth 1/2 tsp. garlic powder 1/2 tsp. minced garlic 1 small chopped shallot 1/2 tsp sea salt Olive oil Pinch of red chili flakes Cracked black pepper Fresh chives 3 big handfuls of spinach Juice of 1/2 a lemon 1/4-1/3 c. parmesan (honestly tho, I don’t think there’s such a thing as “too much cheese,” so adjust to your liking) 1-2 fried eggs per person (depending on how hungry you both are) What you do: Bring the water or broth to a boil in a small pot, and add your oats, giving them a quick stir, and turning the temperature down to medium. Add in the garlic powder, salt, and cracked black pepper. They should take about 15-20 min to cook; give them a stir every few mins to keep them from sticking to the bottom of your pot Meanwhile, add about a tablespoon of olive oil to a frying pan and turn the heat to a high medium. Once the pan is hot, add in your chopped shallots and give them a quick stir. Season with salt and pepper, and cook until they are translucent and slightly browning. Add in 1/2 tsp of minced garlic and stir for about a min Once your oats are looking cooked and all of the water/broth has been absorbed, mix in the shallot/garlic mixture. Add salt, red chili flakes, and pepper Add in your spinach and juice from 1/2 of a lemon. Add in your parmesan and stir that shit up! Transfer to two bowls Coat your frying pan with a little more olive oil and turn it to low medium heat. Crack your eggs in and let them cook for around two min. Flip them and keep them on the pan for another 30 secs (you want to keep the yolk runny, because that’s where the magic happens 😉 trust). Place the eggs on your oats. Chop up some fresh chives, sprinkle them on top, and enjoy!