Dinner Oatmeal with Roasted Veggies
Oats for dinner are totally a thing! Especially when they're delicious because they're topped with veggies, a fried egg, and bacon.
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Ingredients
- 16 ounce bag cubed butternut squash
- 8 ounces Brussels sprouts, halved
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 1 tablespoon butter
- ½ cup onion, coarsely chopped
- 2 cups old fashioned oats
- 2 cups water
- ½ cup sharp cheddar cheese, shredded
- 4 eggs
- 2 strips cooked turkey bacon, crumbled
Instructions
Roast the veggies:
- Preheat oven to 400F. Line a large baking sheet with parchment.
- In a large bowl, combine the butternut squash, Brussels sprouts, chopped onion, olive oil, ½ teaspoon salt and ½ teaspoon black pepper, toss to combine and transfer to the baking sheet.
- Bake for 20 to 22 minutes or until the veggies are tender and golden brown.
Cook the oatmeal:
- While the veggies roast, in a medium pot, melt the butter over medium heat. Add the oats and cook for 30 seconds to toast. Add the water and bring to a simmer. Turn the heat to low and allow to simmer for 8 to 10 minutes until the oats reach a thick consistency, adding more water in if necessary. Stir in shredded cheese, season with remaining salt and black pepper. Keep warm.
Fry the eggs:
- In a large greased non-stick pan, cook eggs sunny-side up or over easy.
Assemble:
- Scoop oats into a bowl, top with veggies, an egg, and sprinkle with bacon crumbles.
Nutrition
Serving: 1 bowl | Calories: 415kcal | Carbohydrates: 49g | Protein: 18g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 185mg | Sodium: 765mg | Potassium: 875mg | Fiber: 9g | Sugar: 5g | Vitamin A: 12951IU | Vitamin C: 73mg | Calcium: 235mg | Iron: 4mg
