This tasty oat bowl mixes fluffy oats, salty seaweed, and lean tuna. Bright spinach and a soft egg make it look fun and taste great any time of day.
Active time: 10 minutes | Total time: 15 minutes
Oats with Tuna & Seaweed
Ingredients
- 1 1/2 cups water
- 2/3 cup instant oats
- 2 cups loosely packed spinach
- 1 3.5‑oz can tuna in water, drained and mashed
- 1 tsp avocado oil
- 1/4 tsp salt
- 1/2 tsp black pepper
- 2 soft boiled eggs, sliced in half
- 1/2 tsp light soy sauce
- 1/2 tsp sesame oil
- 1 sheet ready‑to‑eat seaweed, cut into pieces
Directions
- Pour hot water over the oats in a bowl. Stir until the oats are thick and cooked. Set aside.
- Heat avocado oil in a non‑stick pan on medium heat. Add spinach and tuna. Cook, stirring, until the spinach wilts.
- Season with salt and black pepper. Mix well, then pour the mixture into the cooked oats. Stir to combine.
- Top the oat mixture with the sliced soft boiled eggs. Drizzle soy sauce and sesame oil, then sprinkle seaweed pieces.
- Divide into two bowls and serve right away.
Serves: 2 | Serving Size: 1 bowl
Nutrition (per serving): Calories: 263; Total Fat: 12g; Saturated Fat: 3g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 3g; Cholesterol: 222mg; Sodium: 719mg; Carbohydrate: 20g; Dietary Fiber: 2g; Sugar: 7g; Protein: 19g.
Nutrition Bonus: Vitamin D: 18%; Calcium: 20%; Iron: 25%; Potassium: 417mg; Vitamin A: 194%; Vitamin C: 14%.