fall csa micro share
week 6

Savory Oatmeal



  • ½ cup rolled oats (soaked, sprouted, and/or gluten-free)

  • 1 cup water

  • 1 egg (optional)

  • ¼ small red onion diced

  • 2 slices of uncured bacon or ham chopped (optional)

  • 1/2 cup of cherry tomatoes chopped in half

  • 1 tsp. butter, ghee, or olive oil

  • ½ tsp. avocado oil or olive oil for sautéing

  • Parmesan cheese or shredded raw cheddar (optional)

  • 1 handful of mixed microgreens 


  • Bring 1 cup of water to a boil in a small pot on the stove. Add in your oats and cook for about 5-10 minutes until cooked through. Add in the ghee and a sprinkle of parmesan or cheddar cheese and stir to combine. Remove from heat and put a lid on it until you are ready to eat.

  • In a heated pan with avocado or olive oil, add in your onion and sauté for about 5 minutes, until cooked and translucent. Add in your chopped bacon or ham to the onion and stir, letting it cook for about 1 minute more, then add in tomatoes (or other veggies of choice) and then remove and put on a plate.

  • Use the same pan and cook one egg with a pinch of sea salt and pepper.

  • Put the oatmeal in a bowl, top with the onion and bacon/ham/veggie mix, and a little extra cheese if you want. Place the egg on top with a handful of microgreens, sliced avocado, sea salt, and pepper to taste.



Feel free to add whatever veggies you have on hand: mushrooms, baby spinach, etc. instead of or in addition to the cherry tomatoes. 


Omit the cheese to make it dairy free and use nutritional yeast instead for extra nutrients and a “cheesy” flavor.