Korean Oatmeal

Ingredients

 * 3 tsp extra virgin olive oil divided
 * 2 cloves garlic minced
 * 1 tbsp ginger grated
 * 1 bunch green onions thinly sliced on a bias
 * 2 cups gluten free large flake oats
 * 4 cups low sodium vegetable stock
 * ½ Red pepper thinly sliced
 * 4 baby Bok choy halved
 * 1 tsp reduced sodium tamari
 * 1 cup Red cabbage finely shredded
 * Pepper to taste
 * 4 omega 3 eggs

Instructions


 * Add 1 teaspoon of oil to a medium saucepot and add the ginger, garlic and green onions (reserving a small handful of green onions for garnish). Cook for 1 minute.
 * Add the oats and stock, cover and cook, stirring every few minutes, for about 15-20 minutes, or until tender.
 * Meanwhile, in nonstick skillet pan, add another teaspoon of extra olive oil and the bell peppers, baby bok choy and tamari. Season with a pinch of salt and cook until slightly browned, about 5 minutes. Set aside.
 * Add the last teaspoon of oil, and the eggs and and cook until the whites are set. Season with a pinch each of salt and pepper.
 * Meanwhile, mix together the yogurt, gochujang, lime, brown sugar and a pinch of salt.
 * To serve, divide the oats between four bowls. Top with the sauteed veggies, cabbage, one egg each, a drizzle of the yogurt sauce, sesame seeds and cashews.