I’m nervously tempted to call this an oatmeal risotto 🙈.

Oh this is a deliciously juicy breakfast that is packed with flavor! I just felt so much warmth in the deep inner me after eating this that I just wanted and snuggled back into bed.

Oatmeal:

✅Rich in antioxidants

✅Helps lower blood pressure

✅Anti-inflammatory effects

✅Great soluble fiber

✅Lowers cholesterol levels

✅Improves blood sugar control

Spinach (Swiss Chard):

✅Disease-fighting antioxidants

✅Fiber

✅Benefits heart health

✅Lowers blood pressure

Sweet Corn:

✅Dietary Fiber

✅Protein

✅Lowers cholesterol

✅Boosts energy

✅Prevents diabetes

✅Helps with digestion and prevents constipation

Ingredients:

Extra virgin olive oil

1 1/2 Celery Sticks and the leaves, sliced

1/2 White onion, sliced

3 cups Spinach, sliced

1 Tablespoon Dried Mixed Herbs

1 Cup Oatmeal/Oats, raw

Vegetable Stock

2 Tomatoes, sliced

1 Sweet Corn

Freshly chopped parsley

Teaspoon of unsalted butter

1/4 Lemon juice and zest

Salt and Pepper

Thin mango slices

Poached egg

Saute onion and celery in the olive oil on medium heat. Add the mixed herb, keep sautéing. Add the oatmeal and half the spinach and keep sautéing. Keep adding two table spoons of the vegetable stock as the oatmeal keeps sticking to the bottom of the pan. Don’t be tempted to add all the liquid all at once!

Add the tomato slices and put the sweet corn with cob on, in the pan and close the pan. Open now and then to keep adding tablespoons of the vegetable stock.

After about 5 minutes, remove the sweet corn and use a knife to get the corn off the cob, add the sweet corn and parsley to the pan, add more tablespoons of vegetable stock and close the lid and reduce the heat to simmer.

Add more stock and keep cooking with the lid on, in low heat.

Add the lemon juice and zest, and back to simmering.

Taste! Add the rest of the spinach, butter, some salt and pepper and leave on simmer for about 10 minutes.

Remove some tomatoes peels that have fallen off the tomatoes.

The slow cooking keeps the vegetables crunchy while cooking the tomatoes and oats.

I served this with a poached egg, fresh parsley and mango slices.

The tomatoes, lemon and sweet corn create a tangy flavour in this dish!

Seconds were had, but there wasn’t enough for me to have MY seconds 😂.