- 2 cups Steal Cut Oats
- 6 cups Hot Water
- 4 tablespoons Coconut oil (divided)
- 2 teaspoons Minced Garlic
- 1 cup Walnuts, Chooped Fine
- ½ cup Shredded Parmesan Cheese
- 1 teaspoon Kosher Salt.
- ½ teaspoon Black Pepper.
- 1 lbs Asparagus Cleaned and Diced
In a large pan that has a cover, heat 2 tablespoons of coconut oil on medium and add the oats. Stir the oats so that they are all coated with the oil and toast for 1-2 minutes. Add the water and salt to the pan and bring to a slow boil for 25-35 minutes. Stir only once or twice to make sure they are cooking evenly and not sticking to the bottom of the pan. Cover and continue to cook for 30-45 minutes.
In a separate pan heat the rest of the coconut oil and add the garlic, walnuts, diced asparagus and pinch more salt. Cook until fragrant and the asparagus has softened. Let cool, stir in the parmesan cheese and top the oats with the asparagus walnut crumb.
Serve and enjoy.