SAVORY OATMEAL
Yield Portion Size
| 1 cup |
Milk
|
| 1/4 tsp |
Salt
|
| 1/8 tsp |
Ground black pepper
|
| 1/2 cup |
Old-fashioned rolled oats
|
| 1/4 cup |
Shredded white Cheddar cheese
|
| 1 tsp |
Za'atar seasoning
|
| 1/4 cup |
walnuts, toasted, chopped
|
| 2 ea | |
| 1 tbsp |
Green onions
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 569 mg | 56% |
| Carbohydrate | 59 g | 20% |
| Cholesterol | 48 mg | 16% |
| Total Fat | 45 g | 69% |
| Iron | 5 mg | 28% |
| Potassium | 742 mg | 0% |
| Calories | 776 kcal | 39% |
| Sodium | 1438 mg | 60% |
| Protein | 40 g | 81% |
| Polyunsaturated Fat | 16 g | 78% |
| Saturated Fat | 11 g | 56% |
| Sugars | 15 g | 1% |
| Vitamin C | 2 mg | 3% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Combine milk, salt and pepper in medium saucepan; bring to a boil.
-
Step 2
Add oats and lower to a simmer. Cook for about 5 minutes or until oats are thick and creamy.
-
Step 3
Stir in cheddar cheese, za’atar and all but 1 tablespoon of the toasted walnuts. Reserve 1 tablespoon for topping.
-
Step 4
Spray Chick’n Tenders with cooking spray and bake for 15 minutes at 400°F, flipping halfway through, until crispy.
-
Step 5
Plate oatmeal in a serving bowl and top with scallions, 1 tablespoon toasted walnuts and 2 crispy chick’n tenders.
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