Sesame Greens with Overnight Oats and Cashews #FantasticalFoodFight

I love the Fantastical Food Fight coordinated by Sarah of Fantastical Sharing of Recipes. For more information about the event, click here.

I haven't been very good at participating recently, but this year, I'm aiming to be better. To kick off 2018, we were given the challenge of making a recipe with oatmeal. So. Many. Possibilities.

You can make savory oat bowls; you can bake it into bread. I use it to make homemade granola and granola bars. And I've even made oat-chata.

An InLinkz Link-up

Overnight Oats
But do you know what I see everywhere, but have never attempted myself? Overnight oats!

I decided that this was the perfect event to do that. Still, Jake and I are off of added sugars this month, so I needed to go savory.

Ingredients serves 2

Basic Overnight Oats

1 C old-fashioned rolled oats
1-1/4 C milk
1/2 C plain Greek yogurt
1 T chia seeds
1 T flaxseed meal
freshly ground salt
freshly ground pepper

Sesame Greens

1 T olive oil
2 C chopped greens (I used kale and chard)
freshly ground salt
freshly ground pepper
1 t toasted sesame oil
1 T hot sauce (optional)

Garnish

poached eggs
1/2 C cashews, roughly chopped
1 T green onions, chopped
freshly ground pepper
sesame seeds (optional)
fresh herbs (I used cilantro)

Procedure

Basic Overnight Oats
Combine ingredients in a bowl. Cover and refrigerate overnight; stir. Divide oat mixture between 2 bowls.

Sesame Greens

Heat oil in a large nonstick skillet over medium. Add kale and chard, salt, and pepper, and cook until greens are slightly wilted, about 5-7 minutes. Add sesame oil and hot sauce, if using; remove from heat.

Garnish

Spoon oats into a serving bowl and top with cashews, green onions, and cilantro. Serve greens on the side, topped with a poached egg. Sprinkle everything with sesame seeds and a few grinds of black pepper.