Ingredients

• 1 cup water (or 1/2 cup water and 1/2 cup vegetable broth for more flavor)
• Sea salt
• 1/2 cup rolled oats (gluten-free if necessary)
• 3 teaspoons olive oil
• 2 cups spinach
• Pinch of crushed red pepper flakes
• Freshly ground black pepper to taste
• 1 egg
• 1/2 cup kimchi, store-bought or homemade
• Sliced avocado
• 1 tablespoon hemp seeds
• Hot sauce (optional)

Instructions

1. Bring the water and a pinch of salt to a boil in a small or medium saucepan over high heat, then add the oats. Turn the heat down to a simmer and let the oats simmer uncovered for 3 to 5 minutes. When the oats have cooked to your taste, remove from the heat and set them aside in the pot.
2. In a medium saucepan, heat 2 teaspoons of the oil. Add the spinach and a pinch each of red pepper flakes, sea salt, and pepper and sauté for 2 to 3 minutes, until the spinach is slightly wilted. Place the oats in a bowl and top with the spinach.
3. In the same saucepan, heat the remaining 1 teaspoon oil and add the egg. Cook for 2 to 3 minutes over medium-high heat, until the egg is golden around the edges and cooked to your liking. Place the egg in the bowl with the oats and spinach. Sprinkle with salt and pepper to taste.
4. Add the kimchi to the bowl and top the bowl with a few slices of avocado and the hemp seeds. Season with sea salt and pepper to taste and add a hot sauce drizzle if you like.