½ cup chopped red bell pepper
½ cup chopped yellow bell pepper
½ cup chopped mushrooms
½ cup sliced green onions
2 garlic cloves, minced
1 Tbsp olive oil
1 ¾ cups old-fashioned rolled oats, uncooked
2 egg whites or 1 egg, lightly beaten
¾ cup broth (vegetable or chicken)
2 Tbsp minced fresh basil leaves or 2 teaspoons dried basil
½ tsp. salt
¼ tsp. black pepper
- In a 10-inch nonstick skillet, cook peppers, mushrooms, green onions and garlic in oil over medium heat, stirring occasionally, until vegetables are crisp-tender, about 2 minutes.
- In large bowl, mix oats and egg whites until oats are evenly coated. Add oats to vegetable mixture in skillet.
- Cook over medium heat, stirring occasionally, until oats are dry and separated, about 5 to 6 minutes. Add broth, basil, salt and pepper. Continue cooking, stirring occasionally, 2 to 3 minutes or until liquid is absorbed. Serve immediately.
Photo and recipe courtesy of The Quaker Oats Company. For more great oat recipes, visit Quaker Oats.
NutritionCalories — 130
Calories from Fat — 37
Total Fat — 4g
Saturated Fat — 0.5g
Trans Fat — 0g
Cholesterol — 0mg
Sodium — 310mg
Total Carbohydrate — 19g
Dietary Fiber — 3g
Sugars — 1g
Protein — 6g.