Savory Oats with Honey Mustard Curry Roasted Vegetables

It’s been a while since I really cooked, and getting so close to the move, I’ve gotten excited about cooking again, and made a few tasty dinners.

Last night, I remembered one of my favorite easy, yet different, ways to have a filling vegetarian meal: savory oats! The whole meal takes less than 30 minutes, which is perfect for a week night.

Savory Oats with Honey Mustard Curry Veggies
Prep Time:10 minutes
Cook Time: 20 minutes
Serves 1 as a meal
Calories:350 kCal
Fat:8 g
Carbs:52 g
Protein: 18 g

1/2 cup dry oats (1-3 minute or old fashioned, not quick oats)
3/4 cups broccoli flowerets, cut to bite sized pieces
3/4 cups cauliflower flowerets, cut to bite sized pieces
1/2 cup red pepper, chopped
1/4 cup red onion, chopped
6 spears asparagus, chopped into 1 inch pieces
6 Brussels sprouts, quartered
Mrs. Dash Herb & Garlic
1/4 cup pecorino Romano
Salt & Pepper, to taste
Curry powder
Honey mustard (I love the Organic 365 Honey Mustard from Whole Foods)
6 grape tomatoes, sliced

1) Heat oven to 350 degrees. Coat baking sheet with cooking spray. Add veggies, sprinkle with Mrs. Dash, cinnamon, and curry powder, bake for 15-20 minutes, until veggies start to brown.

2) Heat 3/4 cup of water until boiling in small saucepan. Add Mrs. Dash and salt, and oats, when boiling. Cook until al dente. Add 1/8 cup of pecorino and mix.

3) Serve with veggies on top of oats. Sprinkle tomato slices, remaining pecorino, salt and pepper over the top. Drizzle with honey mustard, and enjoy!

5 thoughts on “Savory Oats with Honey Mustard Curry Roasted Vegetables

    1. I hope its Ironman worthy 🙂

      Oh, and if you have any vegetable stock, using that in the oats is great, I didn’t have any last night, but it usually means you don’t need to add salt.

    1. I tried it on a whim when I was too lazy to go to the store one night, and fell in love with using them for dinner. The best part is they are so much cheaper than other grains!

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