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Wintery Oatmeal with Greens, Pomegranate & Orange

Wintery Oatmeal with Greens, Pomegranate & Orange

By Chef Katie Mae

Makes 1–2 servings | Ready in 8 minutes


  • 2 cups water
  • 1 cup rolled oats.
  • 2 Medjool dates, diced*
  • 1 cup chopped kale
  • 1 orange or persimmon, sliced
  • ½ cup pomegranate seeds
  • 1 tablespoon pecan pieces (any nut or seed works)
  • 1 tablespoon shredded coconut (optional)


  1. In a medium saucepan, bring water to a boil. Add the rolled oats and diced dates. Turn the heat to low and simmer for about 4 minutes.
  2. Now, add the chopped kale, but don’t bother stirring it in. Put the lid on the pan to steam the kale for a couple of minutes.
  3. Once the kale is bright green, remove the lid and turn off the heat. Transfer the oatmeal to an individual serving bowl(s).
  4. Add the orange or persimmon slices. Sprinkle with the pomegranate seeds, pecan pieces, and shredded coconut. Enjoy warm. 


For creamier oatmeal, add the water and rolled oats at the same time and then bring to a boil. You can also cook the oats in unsweetened, non-dairy milk instead of water for a creamier consistency. However, the latter makes the dish more calorie dense.

If you prefer fewer calories and fat in your oatmeal, leave out the pecans and shredded coconut.


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