• Melt the butter in a saucepan over medium heat. Add the oats and toast for about 2 to 3 minutes, stirring often. It will begin to smell nutty and buttery. Add a dash of salt and stir.
  2 Tablespoons Butter, 2 Cups Old Fashioned Rolled Oats, ¼ teaspoon Kosher Salt
• Remove the pan from the heat and carefully pour in the water, it will spit and sputter. Add the lid and allow to sit for 7 minutes. For a quicker version, simmer for 3 minutes.
  1 1/4 Cups Water
• Meanwhile, roughly chop the kale.
  1 Cup Baby Kale
• Drizzle olive oil in a small pan and heat over medium high heat. Quickly sauté and add a pinch of kosher salt. Remove from heat.
  1 Tablespoon Olive Oil, ¼ teaspoon Kosher Salt
• OPTIONAL- I love texture, so I remove the kale to a plate and add a little more oil to the pan and give my oats a quick sauté after they are cooked. This is optional.

To Assemble

• Place the oats in a bowl and top with a scoop of cottage cheese, tomatoes and kale and a drizzle of olive oil and pinch of flaked sea salt and aleppo pepper. A squeeze of lemon juice is nice too!
  1 ½ Cups Low Fat Cottage Cheese, 1 Cup Cherry or Grape Tomatoes, Flaked Sea Salt, Aleppo Pepper, Lemon Juice