| 11 | 15 | 321 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 1 |
| 1/2 cup | Rolled oats, dry |
| 1/2 cup | Almond milk, unsweetened (or alternate milk of choice) |
| 1/2 cup | Water |
| 1 pinch | Salt |
| 1 dash | Black pepper |
| 1 cup | Baby spinach |
| 1 tbsp | Nutritional yeast (heaping) |
| 1/2 tsp | Turmeric, ground (to taste) |
| 1/3 cup | Chickpeas, canned, drained (rinsed) |
| 2 tbsp | Green onion (chopped, optional topping) |
| 1 sprig | Cilantro (coriander) (optional topping) |
Shortcut method:
1. Place the oats, plant milk, water, salt, and pepper into a small bowl or saucepan. Cover and refrigerate overnight.
2. In the morning, bring oats to a boil in a small saucepan. When they're boiling, reduce the heat to a simmer, put the baby spinach on top of the oats, and cover the saucepan to let the spinach wilt. When the spinach has wilted, stir it completely into the oats.
3. Add the turmeric. Cook the oats, stirring frequently, until they're thick and creamy. Stir in the nutritional yeast and extra salt and/or pepper to taste. Add any of the optional toppings/additions along with an extra splash of milk if desired. Top with chickpeas and serve.
Slightly longer method:
1. Add the oats, water, plant milk, salt, and pepper to a small saucepan and bring to a boil over medium heat.
2. Reduce to a simmer and proceed cooking as instructed above. It'll just take a few minutes extra than if you had soaked the oats. Enjoy!
| Grain | 1.4 |
| Meat Alternative | 0.4 |
| Milk Alternative | 0.5 |
| Vegetables | 2.1 |
