I love Farmer’s Market! In my area I can get tomatoes, zucchini, and basil there (which I did, and used for this recipe). I’ve also seen garlic, bell peppers, and probably parsley, so you (or me, but probably you) could do some tweaking and use 100% locally grown super fresh Farmer’s Market finds.
I have oatmeal most mornings for breakfast. I usually add Hershey’s Special Dark cocoa powder (1 T) and sweetener, like hazelnut or caramel Torani sugar-free syrup. I don’t care for the texture of oatmeal so I usually add plenty of water and cook til the oats fall apart.
Today I went with rolled triticale instead of oats. I cooked them the same way, just boiled in water. I did add a tablespoon of chia seeds and did not cook as long as I would for oats, and I really liked the texture–kind of chewy. I’m not sure whether that was due to the chia or the triticale. I added hazelnut syrup and cocoa like usual, plus a tiny pinch of salt.
Both the triticale and chia seeds have plenty of fiber, protein, and some iron. This would also be good with some fruit mixed in–a very ripe banana instead of sweetener, slightly mashed raspberries, or blueberries (frozen would be great to cool it down; fresh has a great texture).