Savory Oatmeal
Total Time
30 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
5 out of 5 stars
(11)
Ingredients
2-3 servings
- 1 tablespoon extra-virgin olive oil
- ¼ cup finely chopped shallot, about 1 small
- ¾ cup steel-cut oats
- 1 garlic clove, grated
- 2¼ cups water
- ½ teaspoon sea salt
- Freshly ground black pepper
- Sautéed spinach and/or mushrooms
- Soft boiled eggs or poached eggs
- Chopped scallions
- Avocado slices
- Microgreens
- Hot sauce
- Lemon wedge
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Preparation
Step 1
Heat the olive oil in a small saucepan over medium heat. Add the shallot and cook until softened, about 2 minutes.
Step 2
Add the oats and garlic and stir to coat in the oil, then add the water and salt and bring to a boil.
Step 3
Reduce the heat and simmer, stirring occasionally, for 15 to 20 minutes, or until the oats are thick and creamy but still have a slight bite. Season to taste with salt and pepper.
Step 4
Remove from the heat and portion into bowls.
Step 5
Top with the sautéed vegetables, eggs, scallions, avocado, and microgreens.
Step 6
Serve with drizzles of hot sauce and a squeeze of lemon juice.
Step 7
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Chef's notes
Use steel-cut oats for a creamy, chewy texture similar to risotto.
Customize toppings according to preference, including plant-based proteins, roasted vegetables, and cheeses.
Savory oatmeal can be prepped ahead for busy mornings. Store in the fridge for up to 3 days and reheat before eating.
