BLT Savory Oatmeal
 
 
Serves 1.
Author:
Ingredients
  • ½ cup old fashioned oats
  • 1 leaf lacinato kale, rib removed and roughly chopped
  • 1 handful cherry tomatoes, roughly chopped
  • ½ cup unsweetened, plain almond milk
  • ½ cup water
  • pinch sea salt and black pepper
  • handful coconut bacon (recipe follows)
  • chopped chives for garnish (optional)
  • Siracha or other hot sauce
Coconut Bacon
  • 1 cup unsweetened coconut flakes
  • 1 tablespoon maple syrup
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon chipotle chili powder
  • ¼ teaspoon sea salt
Instructions
  1. Heat oats, almond milk, water, salt, and pepper in a small saucepan over medium-high heat. Bring to a boil and then lower to a simmer. Allow to cook until liquid is mostly absorbed and oats are creamy, about 5 minutes. Add kale and tomatoes to pan and turn off heat. Stir until kale is wilted.
  2. Serve oats in a bowl and top with siracha, coconut bacon, and chives.
  3. Coconut Bacon - Preheat oven to 350 F. Toss coconut with olive oil, maple syrup, chipotle chili powder, and sea salt. Spread onto a parchment lined cookie sheet. Bake for 10 - 15 minutes, stirring occasionally to prevent burning, until coconut is dark, golden brown.
  4. Allow to cool completely on cookie sheet before storing in an airtight container or ziplock bag. Coconut bacon can be stored in the freezer for up to a month (no need to defrost before using), after that it will begin to lose its flavor.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/blt-savory-oatmeal/