I suspect you’re thinking, “That doesn’t really look like oatmeal.” In fact, my son thinks it looks like corn, onions and spinach on top of bread. Well it is not that concoction. It is in fact, oatmeal. It’s old-fashioned oatmeal cooked with a bit of half-and-half and kale.
Hold up… Kale you say?
Yup, kale. That cruciferous, ridiculously nutritious vegetable that you find decorating nearly every cheap salad bar in America. It is under-valued, under-estimated and under-used if you ask me. It’s rich in Vitamin K (yes there’s a K) among other vitamins. And in oatmeal it really is awesome. Honestly, once you get used to the fact that there’s kale in your bowl, you’ll find that it adds something that pretty much makes it so that you can’t eat plain oatmeal ever again. I have converted a neighbor and her preschoolers to it and my kids eat it up like crazy. They refuse the walnuts (which are also excellent btw), not the kale.
The great thing about this dish is that if your house is like mine, it’s a little tough to fit vegetables in to breakfast unless you make an egg or juice. I mean, I have made spinach on toast for breakfast, but it’s not the first thing I think of for breakfast. However, kale in my oatmeal is a dish I turn to a couple of times a week. Try it, you might be pleasantly surprised.