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Savoury Mexican Oatmeal

Savoury cheesy oatmeal – trust us, it's amazing!

Ingredients

Ingredients
Servings:
g
Rolled Oats
ml
Water
tbsp
Cheddar Cheese
grated
g
Kidney Beans
g
Corn
Avocado
tbsp
Lime Juice
tbsp
Olive Oil
Eggs
Handful Fresh Coriander
Salt & Pepper to taste
Calories
per serving
761
Carbs
64
Protein
32
Fat
40

Instructions

Preparing In The Kitchen
  1. Bring the water to the boil in a saucepan and remove from the stove. Stir in the oats, put the saucepan back on the stove and bring to the boil while stirring. Then switch off the stove and cover the porridge for about 10 minutes, stirring occasionally.
  2. Add the grated cheese, and season with salt and pepper.
  3. Wash the coriander, shake dry and cut into fine strips. Drain the kidney beans and corn and mix together with the lime juice, olive oil and the chopped coriander. Season with salt and pepper.
  4. Beat the eggs in a hot pan with oil and let them set. Halve the avocado, remove the core and peel. Cut the pulp of the avocado into even wedges.
  5. Put the porridge in bowls, add the bean salad, avocado and fried egg on top.

Preparing In The Kitchen
  1. Bring the water to the boil in a saucepan and remove from the stove. Stir in the oats, put the saucepan back on the stove and bring to the boil while stirring. Then switch off the stove and cover the porridge for about 10 minutes, stirring occasionally.
  2. Add the grated cheese, and season with salt and pepper.
  3. Wash the coriander, shake dry and cut into fine strips. Drain the kidney beans and corn and mix together with the lime juice, olive oil and the chopped coriander. Season with salt and pepper.
  4. Beat the eggs in a hot pan with oil and let them set. Halve the avocado, remove the core and peel. Cut the pulp of the avocado into even wedges.
  5. Put the porridge in bowls, add the bean salad, avocado and fried egg on top.

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