Ingredients
Ingredients
- vegetable broth (low-sodium)
- 1 cup
- 1 cup
- large sun-dried tomato (halves, not oil-packed, thinly sliced (do not rehydrate))
- 4
- 4
- Pinch sea salt, or to taste
- 1
- 1
- freshly ground black pepper, or to taste
- 1/8 tsp
- 1/8 tsp
- old-fashioned rolled oats
- 1/2 cup
- 1/2 cup
- fresh chives (minced)
- 1 tbsp
- 1 tbsp
- plain Greek yogurt (fat-free)
- 3 tbsp
- 3 tbsp
- fresh basil (thinly sliced)
- 1 tbsp
- 1 tbsp
- soft goat cheese (crumbled)
- 1 tbsp
- 1 tbsp
Recommended for You
-
-
-
Baked Pumpkin Oatmeal
10 min4
Directions
Directions
-
Bring the broth, sun-dried tomatoes, salt, and pepper to a boil in a small saucepan.
-
Stir in the oats and chives, and reduce heat to medium. Stir, until the oats are fully cooked, about 5 minutes. Remove from the heat and stir in the yogurt. Adjust seasoning.
-
Transfer to a bowl, sprinkle with the basil and goat cheese, and serve.