¾cupof pitted and coarsely chopped Kalamata olives
¼cupof coarsely chopped basil leaves
1pat of vegan butter – about 1 teaspoonoptional
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Instructions
For the oats:
Bring the water to a boil in a medium sauce pan. Stir in the steel cut oats and salt and reduce the heat to simmer. Stir occasionally until the oats thicken and resemble a risotto like texture. Approximately five minutes.
Add the spinach and stir into the oats. Cook until wilted. Approximately two minutes.
Add the tomatoes and olives and stir to combine. Cook until warmed through. Approximately 2 to 3 minutes.
Add the vegan butter and stir until melted.
Add half of the basil to the pan and stir until combined. Remove the pan from the heat and serve in bowls. Garnish with the other half of the basil and grind black pepper on top if desired.
Enjoy!
NOTE: Adding the vegan butter and salt enhances the flavor of the dish. I would only leave it out if you have a dietary restriction.