|5 min||10 min||1|
|1/2 cup||Rolled oats- Gluten Free|
|1/2 cup||Almond milk, unsweetened|
|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, scallion, ramp (chopped, optional topping)|
|1 sprig||Cilantro (coriander) (optional topping)|
1. Shortcut method: Place the oats, almond 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 (30 - 60 seconds). When the spinach is wilted down, stir it completely into the oats. (Alternately, add the frozen, chopped spinach after you reduce heat to a simmer and proceed with cooking).
3. Add the turmeric. Cook the oats, stirring frequently, until they're thick and creamy. It will only take a couple minutes, since you soaked the oats overnight. Stir in the nutritional yeast, extra salt and/or pepper to taste, and any of the optional toppings/additions you like (scallions and cilantro if using), along with an extra splash of plant milk if desired. Top with chickpeas and serve.