Dear Steemers,
A recent study found that people who consumed oatmeal—either instant or old-fashioned—felt fuller and had a suppressed appetite over four hours, compared to people who ate ready-to-eat boxed cereals.
While we're sure you've tried the hearty whole grain for breakfast, we have good news for you: It tastes equally as delicious as a savory snack or meal, any time of the day. Check out this recipe!
INGREDIENTS
Serves: 2 to 4
Ingredients:
3 cups water (1 cup water if using old-fashioned oats)
2 cups steel-cut oatmeal (or rolled old-fashioned oats)
2 tablespoons olive oil, plus additional to taste
1/2 medium onion, finely sliced
1 cup of peas.
2 cloves garlic, minced
3 to 5 sprigs fresh thyme ( I used crushed thyme, also known as zatar).
1/2 cup of grated mozzarella
Flaky sea salt to taste
Cracked black pepper to taste
DIRECTIONS:
One: Bring water to a boil in a pot. Pour in oatmeal, reduce heat to a simmer, and cover. Cook for 25 to 30 minutes, until oats have reached desired tenderness.
Two: Meanwhile pour oil into a saucepan over medium heat and bring to a simmer. Add onion and garlic and saute for 3 to 5 minutes. Add peas and thyme and saute for about 5 to 7 minutes. (If liquid dries too soon, add 1 teaspoon oil at a time.)
Three: When oatmeal finishes cooking, remove from heat and fold in mozzarella. Scoop into pan with vegetables and mix thoroughly. Transfer to serving bowls and add olive oil, salt, and pepper to taste.
THE FINAL PRODUCT
