TRAINAI RECIPE · BREAKFAST
Savory Edamame Oats
Use already cooked shelled edamame and heat through in the oats.
- Prep
- 5 min
- Cook
- 12 min
- Recipe yield
- 1 serving
Estimated nutrition per serving
Nutrition is an estimate per serving, calculated from the listed ingredient weights. Brands and cooking yield vary. Check product labels for allergens and cross-contact.
Ingredients
For the full recipe: 1 serving. Weigh grains and proteins in the raw or cooked state listed.
- 50 g rolled oats, dry
- 120 g shelled edamame, cooked
- 80 g mushrooms
- 40 g spinach
- 250 g water
- 4 g sesame oil
- 8 g reduced-sodium soy sauce
- 4 g fresh ginger
Ingredient notes
Vegan ingredients.
Contains: gluten-containing ingredients, sesame, soy. Check labels and preparation surfaces; this is not a cross-contact guarantee.
How to make it
- Slice mushrooms, mince ginger and roughly chop spinach.
- Warm sesame oil in a small pan. Cook mushrooms for 4–5 minutes, then add ginger for 30 seconds.
- Add the oats and measured water. Simmer 5–7 minutes, stirring. Add cooked edamame, spinach and soy sauce for the final 2–3 minutes; cook until steaming throughout.
- Divide the finished recipe into the stated number of equal servings. All listed ingredients are included in the nutrition estimate.
Storage and leftovers
Refrigerate promptly in a covered shallow container within 2 hours (1 hour above 32°C / 90°F). Keep at 4°C / 40°F or colder and use within 3 days. Reheat cooked leftovers to 74°C / 165°F. Keep fresh salad toppings separate.
Temperature guidance: FoodSafety.gov.
