Savory oatmeal no. 2

This is another take on a savory oatmeal recipe that you can see here. Because feta cheese is used as a topping, the amount of salt in other ingredients is reduced. Simply delicious!

500 kcal per serving

Cooking time: 45-60 minutes

Instructions

1. Preheat the oven to 400 F.
2. Cut 2 medium zucchinis into bite-size pieces and put them in a medium bowl. Mix 1/2 tsp of garlic powder, 1/2 tsp of onion powder, 1/2 tsp of paprika, and 1/4 tsp of salt. Sprinkle the spices over the zucchini, add 1 tbsp avocado oil, and mix. Spread the zucchini directly on a stainless steel baking sheet and put it in the oven. Stir after 15 minutes, then roast for another 15 minutes.
3. Wash and slice the mushrooms. Put a large pan on a medium-high heat and add 1 tbsp of avocado oil. Add the sliced mushrooms and 1 tsp of herbs de provence. Fry, stirring often, for 10-15 minutes, until the mushrooms are nicely browned.
4. Put 1.5 C oats into a medium pot. Put the pot on low heat, but don't add water yet; toast the oats lightly.
5. Finely chop 1/8 red onion and lightly fry it in 1 tsp butter.
6. Add 2-3 C water to the oats, then add 1/4 tsp salt and the fried onion. Simmer for about 10 minutes.
7. Cube 2 oz feta cheese.
8. The zucchini, mushrooms, and oats should be ready by now. Assemble everything in a bowl. Yum!