Ingredients:

• Base:
• 1/2 cup dry quick-cooking steel cut oats
• 3/4 cup water
• 1 cup of baby kale, stems removed
• 1 tbsp We Are The New Farmers fresh Spirulina
• 2 teaspoons hemp seeds
• Salt and pepper
• Toppings:
• 1 purple carrot, chopped
• 2 teaspoons coconut oil
• 1 teaspoon coriander seed, ground
• 1 teaspoon cumin seed, ground
• Salt and pepper
• 1/4 cup spicy microgreens

Stove Top Method: 

1. Heat oven to 400 degrees. Lather carrots with coconut oil and coat with cumin, coriander and salt and pepper to taste. Place in oven and let roast for 20-25 minutes 
2. Bring water to boil. Add oatmeal, reduce heat a little and let it cook for about 5 minutes, until all liquid is absorbed. 
3. Sprinkle in the baby kale and fresh Spirulina, stir until the baby kale and Spirulina is incorporated. 
4. Turn off heat and stir in hemp seeds as well as salt and pepper to taste. Once cool, pour finished oatmeal into a bowl
5. Once carrots are done roasting, add to top of completed oatmeal along with microgreens

Recipe created by the wonderful Stephanie Wright.