Shake up your breakfast with the viral scrambled oats trend. Scrambled oats are exactly what they sound like—not to mention an easy way to get two whole fruits in one meal. This recipe is inspired by today’s Korean cuisine influencers, and its Greek yogurt-filled peach resembles momos—steamed meat-filled dumplings whose origins are traced to Tibet and parts of the Indian Himalayan Region. But there’s nothing savory about this momo—between the fruits and honey, it’s all sweetness you’ll simply savor.
10min
Cook time
1
Serving
Scrambled Oats Greek Momo Recipe
Shake up your breakfast with the viral scrambled oats trend. Scrambled oats are exactly what they sound like—not to mention an easy way to get two whole fruits in one meal. This recipe is inspired by today’s Korean cuisine influencers, and its Greek yogurt-filled peach resembles momos—steamed meat-filled dumplings whose origins are traced to Tibet and parts of the Indian Himalayan Region. But there’s nothing savory about this momo—between the fruits and honey, it’s all sweetness you’ll simply savor.
Shake up your breakfast with the viral scrambled oats trend. Scrambled oats are exactly what they sound like—not to mention an easy way to get two whole fruits in one meal. This recipe is inspired by today’s Korean cuisine influencers, and its Greek yogurt-filled peach resembles momos—steamed meat-filled dumplings whose origins are traced to Tibet and parts of the Indian Himalayan Region. But there’s nothing savory about this momo—between the fruits and honey, it’s all sweetness you’ll simply savor.
Cut off the top of the peach with a paring knife. Using the paring knife, cut around the pit. Remove the pit using either kitchen pliers, scissors or tongs by carefully twisting the pit out. Stuff the peach with 2 tablespoons of Greek yogurt and set aside.
Place the banana, oats, egg and remaining tablespoon of yogurt in a large bowl and use a fork to mash it all together until well combined.
Melt the butter in a large nonstick skillet over medium heat. Transfer the oat mixture to the skillet. Spread it out to an even layer and allow to cook undisturbed until it looks set, about 5 minutes.
Use a spatula to scramble the mixture, then form a disc to flip and ensure all sides are browned and toasted, about 5 more minutes.
Transfer to a serving bowl and top with the yogurt-stuffed peach. Garnish with freeze dried strawberries and fresh herbs, if desired.
Note:
Garnish with crushed, freeze-dried strawberries, minced fresh basil or mint (optional).
