For almost a year, I’ve been having an oatmeal breakfast (mixed with sliced banana, seeds, coconut oil and natural peanut butter) on most days of the week. For variety, I prepare Oats Caldo two to four times a month on a weekend. Oats are among the most nutritious grains, containing  adequate amounts essential nutrients (carbohydrates, protein, fat), vitamins, minerals and fiber – such an excellent food source for weight management and heart health. Oats Caldo is a healthy, low-calorie, but satisfying meal especially when combined with vegetables with a neutral taste like carrots and spinach or kale. If you find it hard to incorporate veggies to your breakfast meals, then this recipe is a great solution. If you have a gluten intolerance (due to celiac disease or non-celiac gluten sensitivity like bloating, headaches, digestive problems and skin problems), choose gluten-free oats that you can get from a health store near you.

Ingredients

• 1/2 cup regular or gluten-free quick cooking oats
• 3 cups water
• 1 tbsp olive oil
• 1 small carrot, thinly sliced
• 1 cup spinach or kale, chopped
• 4 whole Shitake mushrooms, thinly sliced
• 4 cloves garlic, chopped
• 1 small onion, chopped
• 1 small ginger, chopped
• 1 tbsp spring onion, chopped
• 1 tbsp nori, chopped (optional)
• 1 tsp turmeric powder
• 2 pcs calamansi, sliced
• salt and pepper

Directions

1. Saute garlic and onion in olive oil over medium heat for 3 minutes.
2. Add ginger, carrots and mushrooms and continue to stir for another 3-5 minutes.
3. Pour water over sautéed veggies and bring to boil.
4. Reduce heat, add oats, then stir for 2-3 minutes.
5. Add spinach, nori, salt and pepper.
6. Cover for 3-5 minutes.
7. Garnish with spring onions, calamansi and fried garlic (optional).

This recipe serves 2.

I used Bob’s Red Mill Gluten-free Quick Cooking Oats available at Healthy Options.  For this recipe, you can use any type of plain quick-cooking oats.