*yields one portion

Ingredients:
1/4 cup oats
2 tbsp sliced almonds
2 tbsp sunflower seeds
2 tbsp pepitas
3 tsp extra virgin olive oil
3 cups water
1 egg
handful of fresh spinach
1 small clove garlic, finely chopped
3 tbsp goat kefir or plain greek yogurt
salt & pepper to taste

Instructions:

1. Preheat oven to 350F degrees.
2. In a small bowl mix the oats, nuts & seeds and 1 tsp olive oil and mix well until coated.  Spread the oat mixture across a baking sheet. Toast for 10 minutes.
3. Transfer the oat mixture into a small sauce pan and add 3 cups water. Bring to boil, then turn the heat down to medium and boil for a few minutes until the oats absorbed the water and turned soft. Set aside.
4. Heat up 1 tsp olive oil in a small sauce pan and add the chopped garlic. Sauté until fragrant and then add the spinach and briefly wilt. Transfer the spinach with tongs on a plate and set aside.
5. Cook the egg sunny side up. Heat up a teaspoon of olive oil in a skillet over medium heat. Add the cracked egg keeping the yolk intact and in the middle of the egg white. Cover with lid and cook for about 2 minutes or until the egg white on top is set and firm.
6. Transfer the egg carefully on a plate right next to the spinach. Add the oatmeal and finish with dollop of kefir or yogurt. Season with salt & pepper.

Macros:
Calories: 505.9
Carbs: 25.7 g
Net Carbs: 18.6 g
Fat: 35.3 g
Protein: 25.8 g