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Oats provide a gluten-free source of soluble fiber, an important nutrient for gut health. Oats are also a complex carbohydrate that provides your body with the energy it needs to function it’s best.
Black beans contain a type of fiber important to helping lower cholesterol levels, reducing the risk of heart disease. Black beans may also help lower inflammation and reduce pain associated with rheumatoid arthritis.
Avocados are both a fruit and a fat, and contain a variety of vitamins, minerals and antioxidants to help keep your body working it’s best.
Eggs are an excellent source of lean protein, to help grow new cells. They also contain lutein that may promote eye health and choline important for memory.
Cook Oats In a medium-sized saucepan bring the vegetable broth, chili powder and cumin to a boil. Stir in oats. Reduce heat. Simmer uncovered for about 5 minutes, stirring occasionally. Stir in black beans.
Cook Eggs While the oats are cooking, cook the eggs. For this recipe we made scrambled eggs, but fried or poached would work well.
Remove Oats from Heat Remove the oats from heat. Cover and let stand for 2 minutes. Season with salt and pepper to taste.
Serve & Enjoy Spoon oats and eggs into 4 bowls. Top with avocado, Pico de Gallo and cilantro.
Omit the eggs in this dish.
Oats are naturally gluten-free. For those with celiac disease look for certified gluten-free oats.
Use canned black beans to reduce preparation time.
An electric can opener is a great tool to help reduce hand strain.
Look for pre-made Pico de Gallo in the deli section or use jarred salsa.
The oats and bean mixture can be made in advance and enjoyed during the week.
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