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Active time
25 minutes
Total time
25 minutes
6 servings
Serving Size
about one cup

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

  1. 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.
  2. In large bowl, mix oats and egg whites until oats are evenly coated. Add oats to vegetable mixture in skillet.
  3. 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.


Calories: 130
Total Fat: 5g
Saturated Fat: 1g
Sodium: 230mg
Carbohydrate: 19g
Fiber: 3g
Total Sugars: 2g (Added Sugar: 0g)
Protein: 5g

Yield: 6 servings

Serving Size: about one cup

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