About the Recipe
This is my absolute favorite breakfast dish to make, whether for prep or a single morning. The original recipe called for ground turkey, but I swapped it out ages ago for ground bison, which is a juicier, more flavorful meat. Savory Oats with Ground Bison has become one of my signature dishes, but I’ve stayed away from the meal because of my protein restrictions. This week, though, is a major week, so I’m treating myself.
Nutritional Profile
Calories: 449
Macros: Fats 15.1 g
| Carbs 45.9 g
| Protein 33.5 g
If not this, then that...
⬇️🥑 To decrease fat, use 99% fat-free ground turkey.
⬇️🍳 To decrease protein, use only 12 oz of ground bison or replace with vegan meat crumbles.
⬇️🥔 To decrease carbs, omit golden beets.
Ingredients
200g rolled quick oats
142g baby spinach
89g chopped curly kale
293g diced golden beets
16oz ground bison
50ml balsamic vinegar
1.5 cup water
Spices (1/2 tsp ea.):
garlic salt
onion powder
minced garlic
cracked black pepper
Preparation
Heat an extra-large frying pan and spray with olive oil spray.
Add ground bison; brown, cooking for ~5 min.
In meantime, peel and dice golden beets;
Add beets and spices to bison; stir, cooking for ~15 min.
Add oats and water; cook on medium heat for ~12 min, or until oats absorb all of the water, stirring frequently.
Add kale and spinach; stir and cook, ~5 mins.
Pour over balsamic vinegar; stir and cook for another ~2 mins.
Split evenly among four meal prep containers (~440g each, roughly).