Oatmeal gets a savory, Cuban-style makeover, complete with black beans and cooked plantains. Recipe courtesy of Sam Stephens, Quaker Oat’s Chief Creative Oatmeal Officer and owner of OatMeals in New York City.
Prepare the oats according to package directions and set aside.
Heat 1 tablespoon of the olive oil in a medium skillet over medium heat. Cook the plantains until golden and slightly browned, 4 to 5 minutes, turning once after 2 minutes. Remove from heat.
Heat the remaining 1 tablespoon olive oil over medium heat and sauté the onion and green pepper until the onions are translucent and begin to brown, 5 to 7 minutes. Add the beans, stock, cumin, and some salt and pepper, and cook until the beans are heated through, 5 to 8 minutes more. Top the oatmeal with the black beans and plantains. If desired, garnish with fresh cilantro, sliced avocado, and cheese.