1 ripe avocado, peeled and pitted
1 tablespoon lemon juice
1/4 teaspoon salt
2 slices multigrain bread, toasted
1/4 cup halved cherry tomatoes
Oat Crumble:
1/2 cup Quaker® Quick Cook Steel Cut Oats – We use http://amzn.to/2BfJpnn
1 tablespoon olive oil – We use http://amzn.to/2B46S6E
1/2 teaspoon dried parsley
1/4 teaspoon dried thyme
1 pinch garlic powder – We use http://amzn.to/2Bypm0d
1 pinch onion powder – We use http://amzn.to/2yZTDSI
1 pinch paprika
1 pinch salt

1. Oat Crumble: Preheat oven to 350 degrees F (180 degrees F). Toss together oats, olive oil, parsley, thyme, garlic powder, onion powder, paprika and salt. Spread on parchment paper-lined baking sheet. Bake, mixing occasionally, for 8 to 10 minutes or until golden and toasted. Let cool.
2. Mash together avocado, lemon juice and salt; spread evenly over toast. Arrange cherry tomatoes over top. Sprinkle each serving with 1 tbsp (15 mL) Oat Crumble. (Refrigerate remaining Oat Crumble in airtight container for up to 1 week.) Serve immediately.