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SPINACH OATMEAL

Servings: 2 people

Ingredients

  • 1 cup rolled oats (see notes)
  • 3 spring onions, chopped
  • ½ an onion, finely chopped
  • 5 large garlic cloves, thinly sliced
  • 1 ½ teaspoons chilli flakes
  • 100 grams spinach, chopped
  • Zest of 1 lemon (about 1 ½ teaspoons)
  • 1 tablespoon ghee or oil
  • Salt, to taste

Instructions

  • Heat ghee/oil in a pressure cooker or pot and add the garlic. Fry until lightly browned. It’ll continue to cook as it cools so don’t wait for it to brown too much. Remove and drain on a paper towel. Leave the remaining ghee in the pressure cooker.
  • Sauté the spring onions and onions in the garlic-infused ghee until lightly browned. Add the oats, salt, and chilli flakes and toss to coat.
  • Tip in the spinach and pour in 3 cups of water. Cover and cook to a porridge consistency adding more water if necessary. (If cooking in a pot, check often and add more water if it starts to dry out.)
  • Take off the heat and stir in the lemon zest. Taste and adjust seasoning. Divide into bowls and top with the fried garlic. Serve hot.

Notes

Rolled oats work best here. If you only have instant oats, cook with less water. Instant will also cook a lot quicker. If using steel-cut oats, you may need to add more water and it’ll take longer to cook.