• 1 cup rolled oats
  • 2 cups water or homemade chicken stock (see soup recipes)
  • 2 pieces, chicken breast fillet, shredded
  • 1 small white onion, chopped
  • ¼ teaspoon ground black pepper
  • 1/8- ¼ teaspoon saltToppings:
    • 2 stalks celery, chopped
    • bunch of spring onions, chopped
    • 1 head of garlic,, chopped
    • 2 to 3 hard boiled eggs, sliced
    • Kasuba (local saffron threads)
  1. In a pan brushed with culinary coconut oil, toast garlic (toppings) and remove from pan, set aside.
  2. In the same pan, sautee onions and chicken until cooked.
  3. Add rolled oats and water. Let simmer.
  4. Add salt and pepper. Let oats thicken.
  5. In a bowl, scoop oats, top with chopped celery, spring onions, garlic, hardboiled eggs and Kasuba. Serve hot.