My friend Jess turned me on to this and it’s become a favorite …for dinner. There are endless variations and you just can’t go wrong.

Ingredients

• 1 tsp coconut oil

• 1 tsp rice vinegar

• 1/2 cup almond or coconut milk (carton not can)

• 1/2 cup "quick-cooking" steel-cut oats

• 1 large egg

• Splash of white vinegar

• 1 pinch sea salt

• 1 tbsp tamari or Bragg Liquid Aminos

• 1 tbsp thinly sliced scallions

• 1/2 tsp sesame seeds, to garnish

Directions

1. In a small saucepan, melt coconut oil on medium heat. Add a few handfuls of spinach or arugula, cooking until soft.

2. Add rice vinegar and toss again. Let cook another 2 minutes or so until wilted. Remove from heat and set aside

3. As spinach and whatever veggies you use are cooking, heat the almond milk with added 1/2 cup of water to boiling in a medium pot.

4. Once boiling, lower heat to a simmer and add oats. Stir, then cover. Stir occasionally and keep an eye on it to keep it from boiling over (the milk likes to foam up from the heat), cooking until desired thickness. about 10 to 12 minutes.

5. Towards the last few minutes of cooking, poach the egg: In a small pot, bring water to a boil with a splash of white vinegar and a pinch of salt. Crack egg open into a small dish. Once water is boiling, reduce to a simmer and use a spoon to get the water going in a swirling motion. With a gentle flick of the wrist pour egg directly into the middle of the pot. Let cook for 2 to 3 minutes, until the white has firmed up but the yolk still feels runny when poked with your finger.

6. When oats are done, place into a bowl. Top with spinach. Pour over tamari and scatter scallions all over. Add the poached egg on top. Sprinkle with sesame seeds to garnish. Enjoy!