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Breakfast Oats Bowl

Breakfast Oats Bowl

Tasting Notes Tasting Notes

This is one of our favorite bowls. These nude oats, which we source from Kandarian Organic Farms, are absolutely delicious. Nude oats are oats in their natural form. They are plump, delicious, juicy and flavorful. This is a warming and savory winter breakfast that will power your morning. We love the richness of the oats paired with the brightness and crunchiness of the kimchee. We add a a drizzle of maple syrup to add a little sweetness to the oats. We step up the flavor of the oats by mixing in some raw organic butter and some salt. The linguisa sausage from Pead and Barnett's is simply delcious and the kimchee helps to balance the richness of the sausage and it helps you to digest the protein. The cilantro adds a little lemony brightness to round out the whole dish.

Ingredients Ingredients

  •    Dave's Spicy Kimchee
  •    Pead and Barnett's Linguisa Sausage

Instructions Instructions

Preparation Instructions Preparation Instructions 

  • Soak the Oats 50 Minutes

    Measure out the oats into a mixing bowl. For every cup of oats add 2 cups of water and 1 tbsp apple cider vinegar. Allow the oats to soak for 8 - 24 hours.

  • Slice the Onions 5 Minutes

    Lay an onion on its side on a cutting board and cut the onion in half. Avoid cutting off the top and bottom cores of the onion. Lay each half flat on the board and cut through the core. The stem of the onion will hold the onion quarters together. Lay each quarter on the board and vertically slice off pieces using your knuckle to guide the blade. Cut the pieces to the desired width.

Cooking Instructions Cooking Instructions 

  • Cook the Oats 30 Minutes

    Drain the water from the the oats you soaked. Add the oats to a deep sauce pan and add 2 cups of water for each cup of oats. Place the saucepan over the stove on high heat. Bring the water to a boil and then turn the heat down to low and simmer for 20 - 30 minutes or until all the water is soaked up by the oats. After 20 minutes try the oats. They are finished when the oats are slightly al dente or chewey to the bite. Avoid over cooking which will create mushy oats. If you plan on reheating for future meals make sure to cook them more on the al dente side.

  • Braise the Sausages 10 Minutes

    Add a high temperature oil such as coconut oil or ghee to a deep rimmed pan and turn the heat to medium high. When the oil starts sizzling add the sausages to the pan. Allow the sausage to brown. It is brown when the skin resembles a light to dark brown color. Turn the sausage once it reaches this color. Continue browning the sausages until all sides are browned. Once the entire sausage is browned add the vegetables to pan. Place the veggies in between the sausages and cover the pan with a lid and turn down the heat to medium-low. At the 5 minute mark pull off the lid, toss the veggies and move the sausages on top of the veggies. Cover again and keep cooking for 5 minutes for the total of 10 minutes cooking time.

Plating Instructions Plating Instructions 

  • Plate the oat bowl 3 Minutes

    Pull out some serving bowls. Place a few spoonfuls of the nude oats in each bowl and mix in some butter and a dash of salt. Slice the pork sausages and place on top of the oats in one portion of the bowl. Add in the kimchee and the onions and finish it by drizzling the maple syrup on top of the dish.