Spicy, fresh and full of flavour, try this savoury oat bowl for a late breakfast with friends this weekend – it’s sure to be a crowd-pleaser!
Add chorizo to a cold fry pan, then place over medium heat. When it begins to sizzle, and the fat has started to render, cook for 2-3 minutes.
Add the onion and cook for a further 2 minutes or until slightly softened. Add the garlic and spices and cook for a further 5 minutes, then add the tomatoes, beans and UNCLE TOBYS Traditional Rolled Oats along with a cup of water. Simmer for 10 minutes until reduced slightly.
To make the crispy oat chili oil, place oil in small saucepan over medium high heat adding the chipotle, ancho / guajillo, cinnamon, coriander seeds, cumin seeds. Heat for approx. 20mins until fragrant but without burning the spices.
In a stainless-steel bowl, place the UNCLE TOBYS Traditional Rolled Oats, chili flakes and sliced garlic. Using a metal sieve, pour over the oil mixture over the chili flake and oat mix, straining out the spices and chili. Be careful as the oil will pop and crackle. Stir gently with a spoon and set aside to cool.
Spoon your chorizo oat mixture into serving bowls and top with sour cream, avocado, cheese and coriander. Serve alongside corn chips, lime wedges and your crispy oat chili oil.
Recipe courtesy of UNCLE TOBYS.
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