Savoury Oats with Seeds, Yoghurt & Greens
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Savoury Oats with Seeds, Yoghurt & Greens
Recipe By Courtney Roulston
Ingredients
1 cup Red Tractor rolled oats
2 cups Coles vegetable stock
2 tbs extra virgin olive oil
2 cloves garlic, finely chopped
1 long red chilli, chopped –optional
2 big cups Coles tuscan kale, stems removed, roughly chopped
½ small lemon, juice and zest
1 cup greek yoghurt to serve
Seed Topping
¼ cup Red Tractor oats
¼ cup pepita seeds
¼ cup sunflower seeds
1 tbs white sesame seeds
1 tbs soy sauce
Method
Place the oats and stock into a saucepan over a medium heat. Bring up to a simmer and cook, stirring occasionally for 15 - 20 minutes, or until creamy and thick. Add a little water as the oats are cooking if the mixture needs loosening.
Meanwhile, place all the seed topping ingredients and 1 tbs of oil into a small frying pan over a medium heat. Cook for 3 minutes, or until fragrant then add in the soy sauce then continue to cook, stirring for a further 2-3 minutes, or until crunchy. Remove from the pan and set aside to cool.
Place the same frying pan back onto a medium heat and add in the remaining oil, garlic and chilli. Cook for 1 minute before adding in the kale and a pinch of salt. Cook the kale for 3 minutes, or until softened and bright green. Squeeze in some lemon juice then remove from the heat.
To serve, place the oats and yoghurt into serving bowls and top with the kale and scatter with a handful of the seed mixture.
