Savory Tahini Oatmeal

There’s no better way to brighten up a rainy Sunday than with a sunny side up egg ☀️🍳
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The kitchen is my sanctuary and I have loved experimenting with different flavor profiles as a challenge to myself. I have found that giving myself projects and challenges in the kitchen allows for me to go into a state of flow that takes me out of my head and into my body ✨👩🏻‍🍳
Oatmeal is my go-to breakfast and I wanted to switch things up a bit by bringing a bit of savory into the mix. After taking a look in the fridge, I added some seasonal vegetables like diced asparagus and carrots instead of apples or pears to facilitate digestion and build immunity🌱🥕

Ingredients:

  • 1/2 cup steel cut oats

  • 3 teaspoons coconut oil

  • 1 teaspoon coriander

  • 1 teaspoon cumin

  • 1 teaspoon fennel seeds

  • 1 teaspoon salt

  • 1/2 teaspoon ground peppercorn

  • 1/2 inch fresh gingerroot, peeled and grated

  • 1/4 inch fresh turmeric, peeled and grated

  • 2 celery stalks, chopped into 1/2 inch pieces

  • 1 carrot, chopped into 1/2 inch pieces

  • 4 asparagus stalks, chopped into 1/4 inch circles

  • 2 cups water or vegetable stock

  • 1/2 cup spinach, chiffonade

  • 1 tablespoon tahini

  • 1 egg

Instructions:

  1. Heat a saute pan over medium high heat and add the steel cut oats. Stir and let roast for 3-5 minutes or until oats start to turn dark brown

  2. As the oats are toasting, heat a saucepan over medium-high heat with two teaspoons coconut oil. Add the cumin, coriander, fennel, salt and pepper into the oil and allow the aromas of the spices to release for 5-10 seconds.

  3. Add the grated ginger and turmeric, stir into the spices and allow for the roots to soften, about 1-2 minutes

  4. Add the chopped celery, carrot, asparagus into the spiced oil and saute for 2-3 minutes so they soften. Once the vegetables soften, add the toasted steel cut oats and stir into the vegetable mixture to allow for the oils to permeate into the grain.

  5. Add the water or vegetable stock and bring to a boil. Once boiling, lower the temperature to low and let simmer for 10-15 minutes or until the oats become soft and creamy. During the last 5 minutes of simmer, add the spinach to wilt and the tahini to thicken

  6. While the oatmeal is finishing, add the last teaspoon of coconut oil to the pan and saute an egg sunny side up to garnish

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Stephanie Wright