1 cup steel-cut oats
3 cups water
½ shallot, sliced into thin rings
2 tablespoons extra virgin olive oil
1 tablespoon white balsamic vinegar
3 cups diced seedless watermelon, chopped into 1-inch cubes
1 ½ cups fresh strawberries, quartered
3 cups fresh arugula
1 cup basil, roughly chopped
½ cup feta cheese, crumbled
Salt and pepper, to taste
- Combine oats and water in a medium saucepan and bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Transfer oats to a ﬁne mesh strainer and rinse with cold water. Place strainer on top of a bowl and refrigerate for 5 to 10 minutes to strain and cool oats completely.
- Combine the shallots, olive oil, and vinegar in a small bowl and mix.
- Place the watermelon, strawberries, arugula, basil and cooled oats in a large mixing bowl. Drizzle with shallot mixture and gently toss. Divide among 3 bowls and top with feta cheese, and salt and pepper, to taste.
Recipe and photo courtesy of Sam Stephens and Quaker.
Total Fat: 18g
Saturated Fat: 6g
Total Sugar: 17g
Added Sugar 0g