This is my new favorite SAVORY OATS RECIPE.

Savory Crumble with Oats In today's video, I'm going to show you how to make a quick and flavorful dinner with oats featuring leeks, sweet potatoes, and oatmeal crumble. Perfect for busy weeknights, this versatile dish can be served as a side or a complete meal for the whole family. Plus, it's a fantastic fridge cleaner, allowing you to use various leftover veggies. 💚FREE ebook: Healthy Lifestyle Simplified (5 Mistakes to Avoid for Better Health) https://howtocooksmarter.com/free-guide/ 📚 My new recipe book [HOWTOCOOKSMARTER: 50 Recipes That Will Make You Feel Happy and Healthy] https://howtocooksmarter.com/cookbook WATCH NEXT: https://www.youtube.com/watch?v=HQnMFJElbng https://www.youtube.com/watch?v=JzGywQIuIU0 https://www.youtube.com/watch?v=d__JHwSvLUk https://www.youtube.com/watch?v=vCvh4tf29d4 SAVORY CRUMBLE RECIPE Ingredients: 2 medium leeks, thinly sliced 2 medium carrots, diced 1 medium sweet potato, diced 1-2 tbsp oat flour 1 cup chicken or vegetable stock (240ml) 1 tsp dried thyme 2 tsp dijon mustard salt and black pepper, to taste 1/4 cup coconut milk, or heavy cream (60ml) 1 cup quick cooking oats (90g) 1/2 cup almond flakes (50g) 1/2 cup grated parmesan cheese (30g) 1-2 tbsp olive oil 1 tbsp cornstarch NUTRITIONAL INFO (per serving): 217 calories, fat 11.1g, carb 25.5g, protein 8.3g Preparation: Preheat your oven to 350°F (180°C). In a large pan, heat olive oil or butter over medium heat. Add thinly sliced leeks and diced carrots, sautéing for 5 minutes, stirring occasionally. Add the diced sweet potatoes to the pan and continue cooking for another 3-4 minutes. Sprinkle oat flour over the vegetables, ensuring an even coating. Mix well until all the vegetables are coated. Slowly pour in the chicken or vegetable stock, stirring to scrape any bits of flour from the bottom of the pan. Add dried thyme, Dijon mustard, and season with salt and black pepper to taste. Stir in coconut milk or heavy cream, and then remove the pan from heat. For the crumble, combine quick-cooking oats, almond flakes, and grated Parmesan cheese in a bowl. Add olive oil to the crumble mixture and mix until moistened. Stir in the cornstarch. Sprinkle the prepared crumble evenly over the vegetables in the pan. Bake in the preheated oven for 25-30 minutes or until the crumble is golden brown and crispy. Allow the dish to cool for a few minutes before spooning the savory oats and crumble onto plates. Serve and enjoy this wholesome and flavorful savory oats dish!