Savory Breakfast N'Oatmeal
Savory Breakfast N'Oatmeal is just like your favorite oatmeal recipe without the grains! Top with eggs and avocado for a nutrient dense breakfast.
Servings: 4
Ingredients
For the N'Oatmeal:
- 1 cup raw pecans
- 1 cup raw cashews
- 1/2 tsp sea salt
- 1/3 cup loose fresh basil leaves
- 2 cloves garlic minced
- 1/4 cup chia seeds
- 2 cups unsweetened dairy-free milk
For the bowls:
- 4 large eggs
- 1/2 cup cherry tomatoes sliced
- 1 avocado
- 1/4 cup parmesan cheese (optional)
- sea salt to taste
Instructions
- Soak the cashews and pecans overnight in water, or in boiling water for at least 45 minutes. Drain and rinse the water. Place in a food processor or blender.
- Add in basil, garlic, chia seeds and salt to the nut mixture. Pulse until smooth, stop the motor on occasion to scrape the sides with a spatula. Do not over pulse, and stop before the mixture gets to the nut butter stage.
- Place nut mixture in a saucepan. Pour milk over the mixture, and cook on medium high heat for a few minutes, stirring continuously. Reduce the heat to medium low, and let simmer for another 5-6 minutes until mixture is warm. It should resemble a grit/porridge consistency.
- Make the eggs by heating a large skillet to medium heat. Once hot, coat the pan with non stick spray or avocado oil. Gently crack eggs in the pan, and cover with a lid. Cook for about 4-5 minutes, or until egg white is cooked and yolk is not yet firm.
- Divide the n'oatmeal in 4 separate bowls. Top with eggs and garnishes. Serve hot, and salt your bowls to taste. You can also cook just one or 2 eggs and use just 1/4 the portion of the n'oatmeal. Refrigerate the rest for later use. It will last all week in the fridge.
Nutrition
Calories: 585kcal | Carbohydrates: 24g | Protein: 18g | Fat: 49g | Saturated Fat: 7g | Cholesterol: 210mg | Sodium: 545mg | Potassium: 720mg | Fiber: 10g | Sugar: 4g | Vitamin A: 485IU | Vitamin C: 10mg | Calcium: 287mg | Iron: 5mg