Kale & Spinach Baked Oatmeal

“Who makes the rules
For breakfast or lunch,
I work with my instincts
And a culinary hunch.
What can be eaten in day
Tastes only better by night,
Eat it sweet or savory
Doused with cream, or extra light.
Sauté, fry or bake
With water, milk or curry,
Oatmeal remains oatmeal
You needn’t worry.
So don that apron old
Be different, be a dare,
Eat your breakfast for lunch
And ignore those who stare!”
2 cups spinach & kale curry (use this recipe, but add 1 cup of kale leaves along with the spinach while blending)
1 cup rolled oats
½ cup warm water
1 small jalapeno, finely chopped
½ cup extra firm tofu, finely chopped
Greek yogurt or sour cream to garnish

Pre heat the oven to 375 F
Mix all the ingredients, except the sour cream, and set to bake in individual ramekins for 25-30 minutes, or until the oats stops bubbling and look dry to touch. 

Turn oven to high broil and cook for another 3-5 minutes. Top with a dollop of greek yogurt or sour cream. Enjoy!