Mexican Oat Bowl

28 Ingredients

Number of servings

Crispy Oat Chili Oil*

1/2tablespoons Hoyt's cumin seeds whole
1tablespoons Hoyt's coriander seeds whole
1/4 cup Uncle Tobys Oats Traditional Porridge
1 Hoyt's cinnamon sticks
2 jalapeno chili** (roughly chopped)
2 La Costena Mexican Style Chipotle In Adobo Sauce, roughly chopped
Tostitos Tortilla Corn Chips (to serve)
1/4 cup garlic cloves
2 cloves garlic, finely sliced
1/2 cup vegetable oil

Mexican Oats

1/2 cup Uncle Tobys Oats Traditional Porridge
4 Primo Chorizo From The Deli (skins removed and broken into chunks)
1tablespoons Cockatoo Grove Organic Australian Extra Virgin Olive Oil
1/2tablespoons coriander
1 brown onion (diced)
1 Ardmona Tomatoes Crushed
2teaspoons chilli flakes
1tablespoons cumin
1tablespoons paprika
1 red kidney beans
1 pinch Mckenzie's Natural Salt Sea (to taste)
1 black beans
3 cloves garlic, crushed

To serve

sour cream
2 ripe avocados (sliced)
1/2 cup coriander
1 lime
1 cup tasty cheese shredded

Method

Step 1 of 7

Add chorizo to a cold fry pan, then place over medium heat. When it begins to sizzle, and the fat has started to render, cook for 2-3 minutes.

Step 2 of 7

Add the onion and cook for a further 2 minutes or until slightly softened. Add the garlic and spices and cook for a further 5 minutes, then add the tomatoes, beans and UNCLE TOBYS Traditional Rolled Oats along with a cup (250ml) of water. Simmer for 10 minutes until reduced slightly.

Step 3 of 7

To make the crispy oat chili oil, place oil in small saucepan over medium high heat adding the chipotle, ancho / guajillo, cinnamon, coriander seeds, cumin seeds. Heat for approx. 20mins until fragrant but without burning the spices.

Step 4 of 7

In a stainless-steel bowl, place the Uncle Tobys traditional rolled oats, chilli flakes and sliced garlic. Using a metal sieve, pour over the oil mixture over the chili flake and oat mix, straining out the spices and chilli. Be careful as the oil will pop and crackle. Stir gently with a spoon and set aside to cool.

Step 5 of 7

Spoon your chorizo oat mixture into serving bowls and top with sour cream, avocado, cheese and coriander. Serve alongside corn chips, lime wedges and your crispy oat chili oil.

Step 6 of 7

The Crispy Oat Chili Oil is an option addition and will make more than is needed for the recipe. Keep in a sealed jar for up to a month. If you don't have time to make your own chili oil, top with your favourite hot sauce.

Step 7 of 7

If you cannot find whole Mexican chili’s, then use 2 tbsp of a Mexican spice mix as an alternative.