Fall Breakfast Bowl Recipe with Oats & Root Veggies

Fuel for school or work, this fall breakfast bowl pairs savory porridge with root veggies, and winter greens. Topped with Made In Nature Nuts Over Fruit and a sunny egg for the perfect seasonal start to your day. 

Ingredients 

Oats

• 2 tsp. Butter
• 2 Tbsp. Minced Yellow Onion
• ½ C. Quick-cooking steel cut oats
• 1 C. Water
• ½ C. Milk
• Salt and Pepper, to taste

Toppings

• Roasted Root Vegetables, such as carrots and parsnips
• Fresh or Wilted Baby Kale
• Toasted Sesame Seeds
• Made In Nature Pomegranate Ginger Nuts Over Fruit
• Sliced Green Onions
• Fried Egg

Directions

1. Melt the butter in a skillet over medium heat. Add the minced onion and sauté until translucent. Meanwhile, boil the water in a small saucepan.
2. Add the oatmeal to the boiling water and reduce the heat. Stir and cook for 2-3 minutes, until thickened.
3. Spoon the cooked oats into a serving bowl and add toppings as desired.

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