Savory Oatmeal: Two Ways

Servings:

1 – 2

Ready In:

~ 20 min

Great For:

Breakfast, Brunch

Ingredients & Directions:

  • 1/2 cup old fashioned oats
  • 1 cup water
  • 1 tbsp olive oil
  • 1 tbsp Mighty Cricket Protein Powder (Unflavored)
  • 1-2 cups spinach
  • 1/2 cup cherry tomatoes (halved)
  • 1/2 cup sliced mushrooms
  • Salt and pepper (to taste)

 

1. Cook oatmeal according to package.

2. While oatmeal is cooking, heat olive oil in pan on medium heat.

3. Add spinach, tomatoes, and mushrooms. Sauté until spinach is wilted and mushrooms are golden brown.

4. Place oatmeal in a large bowl and mix in Mighty Cricket Protein Powder. 

5. Top the oatmeal with sautéed veggies.

6. Add salt and pepper to taste (and your favorite herbs/spices).

Asian-Inspired Oats

  • 1/2 cup old fashioned oats
  • 1 cup water
  • 1/2 cup of chopped spinach (or bok choy)
  • 1 tbsp oil 
  • 1 tbsp peanut butter
  • 1 tbsp Mighty Cricket Protein Powder
  • 1/4 to 1/2 tsp of an Asian seasoning blend (such as Trader Joe’s Sesame Seasoning)
  • 1 tbsp soy sauce or coconut aminos
  • 1 tbsp coconut flakes
  • 1 tbsp chopped peanuts
  • Optional: 1 soft boiled or fried egg

1. Cook oatmeal according to package.

2. While oatmeal is cooking, sauté spinach in oil in a small pan on medium heat. If pressed for time, you can steam the spinach in the microwave.

3. Once oatmeal is fully cooked, mix in peanut butter, Mighty Cricket Protein Powder, seasoning blend, and soy sauce (or coconut aminos).

4. Top the oatmeal with coconut flakes, peanuts, a sprinkling of seasoning, and an egg if you’re feeling adventurous.

Notes for Asian Inspired Oats:

  • If you don’t have an Asian seasoning blend, you can create a simple seasoning with powdered ginger, garlic, sesame seeds, etc.

  • You can substitute sunflower seed butter & sunflower seeds for the peanut butter & chopped peanuts. 

About the Creator

Jolee Keplinger is an eco-conscious cooking enthusiast. She loves experimenting with new ingredients to create delicious, healthy recipes.

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