Savory Oats Hash

Servings: 4
Prep Time: 0 minutes
Cooking Time: 10 minutes

1½ cup certified gluten-free oats (We recommend Bob’s Red Mill brand)
3 Tbs unsweetened shredded coconut
1 cup mixed vegetables of choice (carrots, broccoli, cauliflower, peas) chopped small
½ tsp whole mustard seeds
½ tsp curry powder • ¼ tsp cayenne powder
¼ tsp turmeric powder
1 Tbs lemon juice
1 tsp salt
½ tsp black pepper
1 Tbs olive or coconut oil
optional additions: avocado, poached egg, chopped paleo-friendly bacon, sausage

Heat a large skillet over medium-low heat for 3-4 minutes.
Add mustard seeds and toast for 30 seconds, until fragrant.
Add the oil to the pan. Let heat for 30 seconds.
Add the curry, turmeric, and cayenne powder to the pan and sauté for 30 seconds.
Then add all the vegetables and sauté 3-4 minutes until tender-crisp.
Add the oats and then ½ cup water, stirring constantly. Continue to stir fry for 3-4
minutes until oats are slightly softened. Adding more water as necessary to
prevent sticking or burning.
Turn off heat, season with salt and pepper and lemon juice.
Stir in coconut.
Serve with optional avocado, poached egg, bacon, or sausage.
10.Keeps in the fridge for 4-5 days.