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Oatmeal and oats are popular in Loma Linda, where many centenarians eat it for breakfast daily topped with fruit or nuts. This recipe puts a new spin on the classic breakfast food.

 

INGREDIENTS
1 cup (95 grams) old-fashioned rolled oats 1 carrot or small beet, peeled and shredded 1ÿ« cups (360 ml) water 1 cup (15 grams) stemmed and chopped kale or (30 grams) chopped spinach ¬ cup (60 grams) salsa or marinara sauce 2 tablespoons nutritional yeast « avocado, chopped 2 tablespoons roasted pumpkin seeds Smoked paprika and/or crushed red pepper, optional Salt and black pepper

 

DIRECTIONS
Combine the oats and carrot in a small saucepan over medium heat. Add the water. (Use more or less to achieve the consistency you prefer; 1« cups/360 ml yields a fairly thick oatmeal.) Heat until simmering, then cook, stirring often, until everything is tender, about 5 minutes. Stir in the kale, salsa, and nutritional yeast. Pour into a bowl and top with the avocado and pumpkin seeds. Sprinkle with smoked paprika and crushed red pepper, if using. Season with salt and pepper to taste, and serve. Variation: Swap in different flavors of salsas or pasta sauces to turn this into a whole new dish.
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