Makes two servings
Prep time: 15 minutes, plus six hours to refrigerate
Cook time: five minutes
Ingredients
- 1 1/2 cups rolled oats
- 1 1/2 cups vegetable broth
- 1 tsp. tamari
- 2 tsp. extra-virgin olive oil
- 8 oz. mushrooms, sliced
- 1 medium carrot, diced
- 1 small jalapeño, minced (optional)
- 1 clove garlic, minced
- 1/2 tsp. dried thyme
- 1/2 tsp. sea salt
- 2 oz. chèvre
Directions
- Combine oats, broth, and tamari in a bowl or glass jar. Cover tightly and refrigerate for at least six hours.
- Heat a large skillet over medium-high heat for 30 seconds, then add oil and heat until shimmering. Sauté mushrooms, carrot, and jalapeño until tender, about three minutes. Add garlic, thyme, and sea salt and stir until fragrant, about one minute.
- Warm oats in a pan over medium heat. Serve 1 cup oats topped with 1 cup veggies and 1 ounce crumbled chèvre.
