Recipes | Savory Oats with Ontario Greenhouse Tomatoes
Savory Oats with Ontario Greenhouse Tomatoes
These Savory Oats with Ontario Greenhouse Grown Tomatoes are packed full of fibre, protein, and warming curry flavour, which you might think is odd first thing in the morning, but rest assured it’s a delicious warm bowl to wake up with.
This recipe was developed for Produce Made Simple by Lisa from The Viet Vegan!
What Lisa says about this recipe: “While many people love a hearty bowl of fruity oats for breakfast, sometimes something savory is a good change of pace. […] The spices are pretty easily adaptable, you’re welcome to substitute 1 tablespoon of your own curry mix instead of this particular blend of spices. Despite the cayenne powder, it’s not spicy at all, it’s just a warming flavour, but you can leave that out as well.
This savory oat bowl will fuel you through until lunch, especially if you have a big appetite! The cooked tomatoes add umami flavour to the bowl and the fresh diced tomatoes add a pop of juiciness with each bite!”
Ingredients
Servings
- 1 Tsp. Vegetable Oil
- 1 Sprig Green Onions, Diced
- 1 Ontario Greenhouse Tomato, Diced
- 1 Tsp. Garlic Powder
- 1 Tsp. Onion Powder
- 1/4 Tsp. Ground Cumin
- 1/4 Tsp. Ground Coriander
- 1/4 Tsp. Black Pepper
- 1/4 Tsp. Turmeric
- 1/4 Tsp. Cayenne Pepper
- 1/2 Tsp. Kosher Salt
- 4 Cups Vegetable Broth
- 1/2 Cup Red Lentils, Rinsed and Drained
- 1 Cup Rolled Oats
- 2 Cups Baby Spinach, Rinsed and Drained
- 1 Sprig Fresh Cilantro, Chopped with Stems (About 1/4 Cup)
Garnish:
- To Taste Ontario Greenhouse Tomato, Diced
- To Taste Fresh Cilantro
- To Taste Cracked Black Pepper
Instructions
Step 1
In a small pot over medium low heat, sauté diced green onion with vegetable until whites are slightly translucent (about 1 min). Add the diced tomato and sauté for 1-2 minutes. You’ll begin to see the tomatoes caramelize slightly.Step 2
Add all the spices and stir to cook until fragrant. Once you start to see the spices start to brown slightly, deglaze with a splash of vegetable broth to lift the flavour off the bottom of the pot. Then add the lentils + 2 cups (or half) of the vegetable broth. Bring to a medium heat to a steady simmer, stirring occasionally for 10 minutes.Step 3
Add the rolled oats, adding the rest of the vegetable broth in increments until you get your desired consistency. For thicker oats, you’ll use about 3 ½ cup broth, for thinner porridge you’ll use all 4 cups. Once oats have absorbed most of the liquid and is cooked through, stir in the spinach and cilantro to wilt.Step 4
Serve with extra fresh diced Ontario greenhouse grown tomato, chopped cilantro and black pepper.
