Creamy Savory Oatmeal with Sautéed Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Savory Oatmeal with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Creamy Savory Oatmeal with Sautéed Greens

Enjoy a warm, comforting bowl of savory oatmeal that’s elevated with protein-packed eggs, creamy nonfat Greek yogurt, and a robust blend of sautéed kale and spinach. This dish marries hearty oats with fresh greens and a drizzle of olive oil for a delightfully balanced, umami-rich meal.

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NUTRITION

421kcal
Protein
26.7g
Fat
14.6g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

40 grams Rolled Oats

1 cup Vegetable Broth

1 cup Fresh Spinach

1/2 cup Chopped Kale

2 large Eggs

50 grams Chickpeas

100 grams Nonfat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    In a small pot, bring the vegetable broth to a simmer over medium heat.

  • 2

    Stir in the rolled oats and cook for 5-7 minutes until they soften and begin to absorb the broth, stirring occasionally.

  • 3

    While the oats cook, heat a non-stick skillet over medium heat and add a splash of broth if needed. Sauté the kale and spinach until they wilt, about 2-3 minutes.

  • 4

    In a separate pan, cook the eggs to your liking (poached or lightly scrambled work well for a creamy texture).

  • 5

    When the oats are creamy and cooked to your preference, stir in the nonfat Greek yogurt and chickpeas for extra creaminess and protein.

  • 6

    Fold in the sautéed greens and gently mix, ensuring the flavors meld together.

  • 7

    Plate the oatmeal, top with the cooked eggs, and drizzle a teaspoon of extra virgin olive oil over the dish for added richness.

  • 8

    Season with salt and pepper to taste, and serve warm.

Creamy Savory Oatmeal with Sautéed Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Savory Oatmeal with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Creamy Savory Oatmeal with Sautéed Greens

Enjoy a warm, comforting bowl of savory oatmeal that’s elevated with protein-packed eggs, creamy nonfat Greek yogurt, and a robust blend of sautéed kale and spinach. This dish marries hearty oats with fresh greens and a drizzle of olive oil for a delightfully balanced, umami-rich meal.

NUTRITION

421kcal
Protein
26.7g
Fat
14.6g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

40 grams Rolled Oats

1 cup Vegetable Broth

1 cup Fresh Spinach

1/2 cup Chopped Kale

2 large Eggs

50 grams Chickpeas

100 grams Nonfat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

    In a small pot, bring the vegetable broth to a simmer over medium heat.

  • 2

    Stir in the rolled oats and cook for 5-7 minutes until they soften and begin to absorb the broth, stirring occasionally.

  • 3

    While the oats cook, heat a non-stick skillet over medium heat and add a splash of broth if needed. Sauté the kale and spinach until they wilt, about 2-3 minutes.

  • 4

    In a separate pan, cook the eggs to your liking (poached or lightly scrambled work well for a creamy texture).

  • 5

    When the oats are creamy and cooked to your preference, stir in the nonfat Greek yogurt and chickpeas for extra creaminess and protein.

  • 6

    Fold in the sautéed greens and gently mix, ensuring the flavors meld together.

  • 7

    Plate the oatmeal, top with the cooked eggs, and drizzle a teaspoon of extra virgin olive oil over the dish for added richness.

  • 8

    Season with salt and pepper to taste, and serve warm.