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Savory Tuscan Oatmeal

by Livestrong_Recipes  |  Oct 21, 2018

Savory Tuscan Oatmeal
Photo Credit: Jackie Newgent, RDN.
  1. PREP
  2. 15 m
  • COOK
  • 10 m
  • 25 m

Here you’ll find a hearty bowl of ribolitta-style oatmeal instead that’s 100-percent scrumptious. The oats act like the bread. Coupled with beans, you’ll get a significant amount of soluble fiber, which can be helpful for managing blood cholesterol and blood sugar levels.



  • 1 tbsp olive oil
  • 1 medium red onion
  • 3/4 tsp sea salt
  • 1 garlic clove
  • 2 cups low-sodium vegetable broth
  • 14 1/2 oz Fire Roasted Diced Tomatoes
  • 1 cup dry gluten-free oats
  • 15 oz No Salt Added Cannellini White Kidney Beans
  • 5 oz Kales, Mixed Baby
  • 3/4 tsp fresh rosemary
  • 1/4 cup Parsley
  • 3 Lemon Wedge


1 Heat the oil in a large saucepan over medium-high. Add the onion and 1/4 teaspoon of the salt and sauté until the onion is softened, about 2 1/2 minutes. Add the garlic and sauté until fragrant, about 30 seconds.
2 Add the broth, diced tomatoes (including all the liquid), and remaining 1/2 teaspoon salt and bring to a boil. Add the oats, beans, kale (or mixed greens), and rosemary, reduce heat to medium, and stir until the oats are fully cooked, about 5 minutes.
3 Transfer to bowls, sprinkle with the parsley leaves, and serve with the lemon wedges.