gluten-free // vegan

Love coming up with creative new ways to prepare our Original Superfood Oats! @moriah.brooke put a savory twist on this breakfast classic with roasted veggies and homemade cashew pesto. 

Ingredients
Veggies:
1 tbsp avocado oil
pinch of sea salt
1 cup brussels sprouts, sliced in half
1 large zucchini, sliced
1 large sweet potato, peeled and cut into 1-inch cubes

Pesto:
1 cup packed fresh basil
1/4 cup raw cashews
1 clove garlic
1 tbsp nutritional yeast
1 tbsp lemon juice
2 tbsp water
2 tbsp olive oil
1/4 tsp salt

Oats:
2/3 cup Purely Elizabeth Original Superfood Oats
1 1/3 cups water

Directions
Veggies:
Preheat oven to 400 F. Toss vegetables with oil and salt until combined, then spread evenly on a baking sheet. Bake in the preheated oven for 30-35 minutes, or until vegetables are soft. Remove from the oven and flip the veggies halfway through for even roasting.

Pesto:
Combine all pesto ingredients in a blender or food processor and blend for 2 minutes, or until smooth. Place in a small bowl and set aside.

Oats:
Bring 1 1/3 cups of water to a boil in a small saucepan. Stir in 2/3 cup of oatmeal and reduce heat to low. Cook for 1-2 minutes. Divide into two bowls and top with pesto and vegetables.