Strawberry Basil Oatmeal Bowl

If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Strawberry Basil Oatmeal Bowl might be a recipe you should try. For $2.39 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 5. This main course has 503 calories, 17g of protein, and 17g of fat per serving. 66 people were glad they tried this recipe. It is brought to you by Somethings Wanky. It can be enjoyed any time, but it is especially good for Mother's Day. Head to the store and pick up skim vanilla greek yogurt, strawberries, coconut oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 76%. This score is pretty good. Similar recipes include Strawberry Oatmeal Smoothie Bowl, The Incredible Hull: Strawberry Basil Galette with Basil Whipped Cream, and Strawberry Basil Cupcakes with Basil Buttercream.

Servings: 5

 

Ingredients:

1/2 cup sliced almonds

1/4 cup basil, chopped

2 tablespoons coconut oil

1/3 cup honey

1 large lemon, zest and juice

1 cup quinoa, pre-rinsed

1/2 tsp salt

1 cup vanilla Greek yogurt

1 cup steel-cut oats

2 cups strawberries, sliced

4 cups water

Equipment:

sauce pan

mixing bowl

Cooking instruction summary:

Heat the coconut oil in a medium saucepan over medium-high heat. Add the oats and quinoa and cook for 2-3 minutes, until they begin to smell toasted.Add the water and salt.Bring to a boil, cover, and reduce heat to simmer for 20 minutes.Turn off the heat and spoon the grains into a large mixing bowl. Let cool for about 30 minutes.Add the yogurt, honey, lemon zest and juice, basil, strawberries and almonds. Mix well until ingredients are combined and the grains and strawberries are evenly coated in the mixture.Refrigerate overnight (or until completely chilled). Serve chilled.

 

Step by step:


1. Heat the coconut oil in a medium saucepan over medium-high heat.

2. Add the oats and quinoa and cook for 2-3 minutes, until they begin to smell toasted.

3. Add the water and salt.Bring to a boil, cover, and reduce heat to simmer for 20 minutes.Turn off the heat and spoon the grains into a large mixing bowl.

4. Let cool for about 30 minutes.

5. Add the yogurt, honey, lemon zest and juice, basil, strawberries and almonds.

6. Mix well until ingredients are combined and the grains and strawberries are evenly coated in the mixture.Refrigerate overnight (or until completely chilled).

7. Serve chilled.


Nutrition Information:

Quickview
503k Calories
17g Protein
17g Total Fat
75g Carbs
17% Health Score
Limit These
Calories
503k
25%

Fat
17g
26%

  Saturated Fat
5g
37%

Carbohydrates
75g
25%

  Sugar
27g
30%

Cholesterol
1mg
1%

Sodium
259mg
11%

Get Enough Of These
Protein
17g
34%

Manganese
1mg
64%

Vitamin C
35mg
43%

Fiber
8g
36%

Vitamin E
4mg
32%

Magnesium
116mg
29%

Phosphorus
240mg
24%

Folate
84µg
21%

Iron
3mg
21%

Copper
0.42mg
21%

Vitamin B2
0.28mg
16%

Potassium
438mg
13%

Vitamin B1
0.17mg
11%

Vitamin B6
0.22mg
11%

Zinc
1mg
11%

Calcium
90mg
9%

Vitamin B3
1mg
6%

Vitamin K
6µg
6%

Selenium
3µg
5%

Vitamin B5
0.42mg
4%

Vitamin A
75IU
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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