Spanish Oats
Elevate your breakfast or brunch game with this flavorful Spanish Oats recipe—a savory twist on classic oatmeal that’s both hearty and vibrant! Featuring tender rolled oats simmered in aromatic vegetable broth and infused with smoky paprika, cumin, and a hint of optional cayenne, this dish delivers bold Spanish-inspired flavors. Sautéed onions, garlic, and red bell peppers add a sweet and savory depth, while black beans and diced tomatoes contribute a satisfying, protein-packed punch. Finished with a sprinkle of fresh cilantro and optional garnishes like creamy avocado and zesty lime, these oats are perfect for a nutritious, gluten-free meal that’s ready in just 30 minutes. Ideal for those seeking wholesome comfort food with a global flair, Spanish Oats will have your taste buds dancing with every spoonful!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 cup rolled oats
- 2 tablespoons olive oil
- 0.5 medium onion, finely diced
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 2 cups vegetable broth
- 1 medium tomatoes, diced
- 0.5 cup cooked black beans
- 2 tablespoons chopped cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 medium avocado, sliced (optional, for garnish)
- 1 wedge lemon or lime wedge (optional, for garnish)
Instructions
Heat the olive oil in a medium saucepan over medium heat.
Add the diced onion and sauté for 2-3 minutes until it becomes translucent.
Stir in the minced garlic and red bell pepper. Cook for another 3-4 minutes until the pepper softens.
Add the smoked paprika, cumin, and cayenne pepper (if using). Stir well to coat the vegetables with the spices.
Pour in the vegetable broth and bring it to a gentle boil.
Add the rolled oats, stir well, and reduce the heat to low. Let it simmer for 5-7 minutes, stirring occasionally, until the oats are cooked and creamy.
Mix in the diced tomatoes and cooked black beans. Cook for another 2 minutes to heat them through.
Season with salt and black pepper to taste. Adjust the seasonings as needed.
Remove from heat and stir in the chopped cilantro.
Serve immediately in bowls. Garnish with sliced avocado and a wedge of lemon or lime, if desired.
Nutrition Facts
Calories |
549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1055 mg | 46% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 10.3 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1349 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
