Kale & Goat Cheese Oatmeal

Think Risotto!
Cooked in chicken stock with the kale and a bit of goat cheese and topped with roasted tomatoes and a sliver more of goat cheese.


Kale & Goat Cheese Oatmeal:  Serves 1

  • 1/2 C. Oatmeal*
  • 1 C.  Organic, low sodium chicken stock
  • 1 small clove chopped garlic
  • 1 Scant tsp. of olive oil
  • 1 hand full of washed and chopped kale
  • About 1 -2 tsp. of goat cheese
  • Roasted cherry or grape tomatoes for garnish
  • Light grating of Pecorino Romano cheese for garnish


  • Lightly sauté the garlic in the olive oil until fragrant.
  • Add the chicken stock and bring to a boil.
  • Stir in the oats & kale, bring back to a simmer and cook for 5 minutes, stirring enough to keep the oats from sticking to the bottom of the pan.
  • I like my oatmeal “al dente” so I keep cooking till most of the moisture has been absorbed.
  • Stir in the goat cheese till it melts and is creamy.
  • Top with a sliver of goat cheese, the roasted tomatoes and a dusting of pecorino.

*Note: I use Quaker rolled oats because I’m on a budget but feel free to use your favorite brand and cook longer if required


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s