This is one of those recipes that catches you off guard! I mean, oat groats and veggies? No thank you.
However, I was looking at a big bag of the groats and did not want to dig for some Spelt. The sun was past midday and when using a Sun Oven, there is only so much time to get cooking. I gave it a go!!
Down to the garden for some carrots and a zucchini and onion. I have garlic everywhere, like everywhere!!! As I put the ingredients together, I did not feel that tonight’s dinner would be enjoyable. The zucchini was so beautiful, was I going to waste it? Most of my summer squash plants in the garden have seed fruit on them and do not produce much anymore. A nice zucchini is like a treasure!
Fast forward to the first bite. Wow!!! This dish is chewy and flavourful and incredible! The veggies complement the oat groats and it does not taste like oatmeal at all. I am excited to try some different recipes with oat groats now. I have never cooked with whole groats. Steel cut oats, yes. I even have an oat flaker for the day I start to make rolled oats. However, I was really taken by the nice texture that the groats gave this dinner.
This recipe is a keeper for sure. There is just something about Sun Oven meals, they feel special and nourishing. Sun kissed with love.
Ingredients:
- 1 cup whole oat groats, rinsed
- 2 cups vegetable broth
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 carrot, diced
- 1 teaspoon dried Italian herbs (basil, oregano, rosemary, thyme)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Optional: Fresh herbs for garnish (like parsley or basil)
Instructions:
- Preparation: In a sun oven-safe pot, heat the olive oil. Add the onion and garlic, and cook until they start to become translucent.
- Add Vegetables: Stir in the bell pepper, zucchini, and carrot. Cook for a few minutes just to start softening the veggies slightly.
- Add Groats and Seasonings: Add the oat groats to the pot along with the dried Italian herbs, salt, and pepper. Mix well to combine everything.
- Add Broth: Pour in the vegetable broth and stir.
- Cooking: Place the pot in your sun oven. Cook for about 2-3 hours, or until the groats are tender and the vegetables are cooked through. The cooking time might vary depending on the intensity of the sun.
- Finish and Serve: Check the seasoning once done and adjust if necessary. Garnish with fresh herbs if available before serving.
This dish is versatile, allowing you to use any combination of vegetables you have on hand, ensuring nothing goes to waste. It’s a hearty, nutritious meal that captures the essence of simple, sun-cooked food.
I added in a handful of dried tofu with some extra water. I find the Sun Oven can rehydrate it well.
Enjoy!