75g (2/3 cup) spelt flakes
75g (2/3 cup) rolled oats
1 tablespoon coconut oil or grass-fed butter
3 fresh thyme sprigs
Pinch of salt
2 poached eggs
Small handful chopped spinach or kale leaves
Drizzle of extra virgin olive oil or truffled oil (optional)
- Boil the kettle with 250 ml (1 cup) of water or bring to a boil in a pan.
- In a separate pan (if not using the kettle) melt your coconut oil or butter in medium-high heat. Add the spelt and the oats and stir to coat. Reduce to a more medium heat and stir occasionally, making sure all the flakes are getting nice and toasty evenly. Toast for about 5 minutes, and once it’s lovely and fragrant (I think it starts smelling like popcorn!) carefully add in your boiling water – and be careful, as it’ll splutter!
- Turn down the heat to low, until it’s just barely a simmer, throw in the thyme sprigs and salt, give it a quick stir and cover. Leave undisturbed for at least 5 minutes. Once it’s reached your desired consistency, take off the heat, remove the thyme sprigs, and place into bowls.
- Add any and all toppings that you want, and enjoy straight away.
*I sautéed my mushrooms in some ghee with some pepper, dried Italian herbs, and some fresh thyme on medium-high heat until they were nice and brown but not too soft. You can do this while your oats cook, as it only takes a few minutes.
GLUTEN FREE: Use certified gluten free oats and omit the spelt flakes.
VEGAN: Omit the poached egg, and cook the mushrooms (if using) in coconut oil.
Original recipe and more pictures visit: Game Changing Savoury Oatmeal @ sprinkleofgreen.com