Oats Free Crispy Greek Oregano Bean Sprouts
Bean sprouts might seem like a humble ingredient, but this skillet preparation transforms them into something genuinely craveable — golden, crisp-tipped, and fragrant with dried Greek oregano and garlic-infused oil. The key move here is getting the sprouts as dry as possible before they hit the pan, which is what gives you that satisfying crunch instead of a soggy, steamed result. A bright finish of lemon zest and fresh lemon juice cuts right through the richness and lifts the whole dish. It comes together entirely from whole, straightforward ingredients — no grains, no fillers, nothing that could sneak in unwanted additions — making it a genuinely clean and safe choice for anyone avoiding oats or grain-based products. The optional scallion greens add a pop of color and a mild oniony bite that rounds everything out beautifully. Serve it as a light side alongside grilled proteins or pile it into a bowl with rice for a fast, flavor-packed weeknight meal.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 3 tbsp garlic-infused oil
- 4 cups mung bean sprouts (about 12 oz), rinsed and thoroughly dried
- 1 ½ tsp dried greek oregano
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp fresh lemon juice
- 2 tbsp scallion greens, thinly sliced (optional)
Instructions
- 1
Spread the rinsed bean sprouts on a clean kitchen towel or paper towels and pat them as dry as possible — surface moisture is the main obstacle to crisping.
- 2
In a large mixing bowl, toss the dried sprouts with 2 tablespoons of the garlic-infused oil, the oregano, salt, and black pepper until evenly coated.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!