Savory Oatmeal jazzed up with the flavors of Cuba. The garlic, olive oil, and orange juice combo gives it that Cuban mojo magic and the plantains, ham, and onions just levels this up from just a breakfast, to lunch bowl status or even comfort one pot dinner.
In a skillet fry the ham in oil quickly in about 2-3 minutes flipping halfway. Remove and set aside.
Fry the plantains and onion slices in the reserved fat/oil. Remove and set aside.
Make The Mojo Sauce
Mix orange juice, garlic, oregano, paprika, and cumin in a medium bowl
Cook the Oatmeal
In a small saucepan heat the ghee on medium heat. Add the raw oats then toast for 1-2 minutes.
Add the mojo sauce and chicken stock, stir, then bring to a boil. Reduce to a simmer for about 5-6 minutes. The oatmeal is ready when the oats have soaked up most of the liquid.
Transfer to a bowl, top with the ham, onions, and plantains.
Notes
Use precooked smoked or regular ham or substitute slices of Canadian bacon.If you have access to sour oranges definitely use those for an even more Cuban flavor profile. Otherwise use fresh orange juice.Cut the plantains on the diagonal and about a ¼ to ½ thick.Note cooking times based on using old fashioned rolled oats. Other types are substitutable but will require both different cook times and liquid quantities depending on type of oats.Toasting oats is not level flavor. Don’t skip this step.
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