| OWL Venice
We’ve all had that tasty bowl of oatmeal in the morning filled with sweet berries, honey and all those comforting flavors. Oats are traditionally thought of as a sweet dish but they are JUST as tasty with savory flavors and something different to try if you are a savory breakfast for dinner kinda person :)
We made our oats by first toasting them up with melted ghee and then simmering them in our Turkey OWL Venice Broth Elixir. Mixed into these savory oats is an almond milk vegan ricotta, nutritional yeast, and some fresh herbs. Then they are topped with the most perfect jammy soft-boiled egg, radish slices and a homemade cilantro pine nut sauce. This bowl of oats is ready to impress!
Savory Herbed Sprouted Oats
with with soft boiled egg, radishes, almond milk ricotta, microgreens and a toasted pine nut cilantro sauce
Servings: 6 servings | Prep Time: 5 minutes
Cook Time: 10 minutes | Total Time: 15 minutes
- 6 eggs
- 1⅓ cup oats
- 1 tbsp ghee
- 1 tbsp marjoram
- 2 cups OWL Broth Elixir
- 2 tbsp vegan ricotta
- ½ cup oat milk
- 2 tbsp nutritional yeast
- Sea salt + pepper
- 1 cup fresh cilantro
- 1 tbsp lemon juice
- 1 tbsp fresh marjoram
- ½ cup pine nuts
- ¼ cup olive oil
- 2 tbsp water
- Sea salt + pepper
- Bring a medium pot of water to a rolling boil. Gentle place in the six room temperature eggs and boil for six and a half minutes. Remove eggs from the water and place into a bowl of ice water to cool.
- Prepare the oats in a medium saucepan by melting the ghee. Add in the sprouted oats, freshly minced marjoram and let the oats toast for 2-3 minutes until browned.
- Pour in the OWL Venice bone broth and oat milk. Turn down heat and let oats cook and thicken for about ten minutes.
- Mix in creamy vegan ricotta, nutritional yeast and season with salt and pepper.
- Prepare the sauce by adding all the ingredients to a blender or food processor. Season with salt and pepper to taste.
- Portion oats into bowls. Drizzle with cilantro pine nut sauce, top with soft-boiled egg, microgreens, radishes, and toasted pine nuts.
Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!
In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.
Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.