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Prep time25 minutes
Total time25 minutes
Serving Sizeabout 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
- 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.