Serves: 2

Ingredients:

1 celery stalk

1 cup chopped peppers

2 mushrooms

1/2 cup chopped onion

1 cup raw rolled oats

2 cups beef broth or alternate broth

1/2 tsp each of the following:

Curry powder, cumin, garlic powder, fennel seed, salt

1/4 tsp each of the following:

Cayenne pepper, black pepper

Method:

Saute the onion and mushroom together, in the oil of your choice. I like using coconut to add to the Indian flavour profile.

Once the onions are fragrant, add all spices and toast for a few minutes.

Add remaining vegetables. I like to to keep my celery with a slight crunch for added texture, so I only cooked these veggies until the half way point.

Add your oats to the pan, toasting for 5 minutes.

Now simply add your broth and simmer until all the liquid is absorbed. 

I topped my oatmeal with a nice runny fried egg and ooooooo boy! However, the world is your oyster! Toasted pumpkin seeds, perhaps some sausage to top this dish would be amazing. Experiment!