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Salsa-Spiked Overnight Oats with Taco Toppings

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Makes 1 serving 1x

Time 8 hours, mostly unattended

Units Scale

Ingredients

  • 1/3 cup salsa (any kind)
  • 1/3 cup Bob’s Red Mill Gluten-Free Protein Oats
  • 2 or more tablespoons grated cheese, like Jack, asadero, or cheddar (optional)
  • Avocado slices or cubes for garnish
  • 1 hardboiled egg (optional)
  • Salt and pepper

Instructions

  1. Put the salsa in an airtight container with the oats and 2 tablespoons water. Stir with a fork until combined. Then smash the mixture into the bottom of the container in an even layer. Seal the container and refrigerate the oats for at least 8 and up to 16 hours.
  2. If you want to turn overnight oats into hot oatmeal, transfer the soaked oat mixture to a microwave-safe bowl and scatter the cheese on top. Cover, and cook on high until the oats are hot and the cheese is as melty as you like, 1 to 2 minutes.
  3. To eat hot or cold, nestle a whole or half hard-boiled egg into the salsa oats (or cheesy salsa oats) if you’d like. Garnish with avocado, sprinkle with salt and pepper and serve.

—Recipe developed by The Bittman Project for Bob’s Red Mill