Savory Cashew Butter & Chickpea Oatmeal
Servings: 6 portions
Ingredients
Roasted Chickpeas
- 425 g canned chickpeas
- 15 g neutral oil
- 6 g ground berbere
Oatmeal
- 300 g old-fashioned rolled oats
- 678 g water or stock
- 8 g salt (if using water or unsalted stock)
Toppings
- 120 g avocado, diced
- 5 g cilantro
- 226 g plain Greek yogurt
- 60 g Once Again Cashew Butter
Directions
-
Pre-heat a conventional oven to 425F. Drain and rinse chickpeas. Thoroughly pat chickpeas dry and toss with oil and ground berbere. Roast until chickpeas are crispy and begin popping, about 25 minutes. Let cool completely and store in an airtight container.
-
Cook oats with water or stock. Portion oatmeal into bowls and divide toppings evenly among each bowl.
