Enchilada Bowl

Add a Mexican twist to you oats with this delicious savoury option!

Serves 4|Takes 40 minutes


1 1/2 cups of Flahavan’s steel cut oatmeal.
1/2 cup diced yellow onion
1 bsp minced garlic
1 tbsp extra light olive oil
4 cups chicken stock
1/2 cup ranchero sauce
1 1/4 cup salsa
1/3 cup cilantro lime crema
4 slices of radish


In a large saute pan over medium heat, cook onions and garlic in oil until a light brown in color.
Add chicken stock and oats to the pan and stir until the mixture reaches a boil.
Reduce heat to a simmer and cook for 40 minutes stirring occasionally.
Add 1/2 cup of ranchero sauce to finished oats and stir.
Divide evenly between four serving bowls and top each with salsa, crema and radish.

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Flahavan's Oats Illustration