Savory Oatmeal

User Reviews

5

26 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    20 mins

  • Total Time

    30 mins

  • Servings

    2 to 3

  • Course

    Main Course

  • Cuisine

    American

Savory Oatmeal

This Savory Oatmeal features steel-cut oats cooked with garlic, shallots, and olive oil to a creamy texture with a slight bite. It is seasoned with salt and pepper and topped with sautéed spinach and mushrooms, soft boiled or poached egg, scallions, avocado slices, microgreens, hot sauce, and a lemon wedge. This hearty bowl balances warm grains and savory vegetables for a comforting meal.

Description

The oatmeal is prepared by first softening finely chopped shallots in olive oil, then toasting steel-cut oats with grated garlic before simmering with water and salt to achieve a thick yet tender consistency. The cooking process develops a creamy porridge with some texture remaining in the oats. Seasoning with freshly ground pepper adjusts the final taste.

Toppings of sautéed spinach and mushrooms add earthiness and moisture, complemented by a protein-rich soft-boiled or poached egg. Fresh scallions, avocado slices, and microgreens contribute brightness and varying textures while hot sauce and a squeeze of lemon juice introduce acidity and heat, balancing the richness of the oats and egg.

This dish suits breakfast or any time a savory, nourishing grain bowl is desired. Each element is layered to create complexity in flavor and texture, with the cooking method enhancing the oats’ natural nuttiness.

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Ingredients

Servings
  • 1 tablespoon extra-virgin olive oil
  • ¼ cup shallot about 1 small, finely chopped
  • ¾ cup steel-cut oats
  • 1 garlic grated, clove
  • cups water
  • ½ teaspoon salt sea salt
  • black pepper freshly ground

Toppings

  • spinach sautéed
  • mushrooms sautéed
  • egg soft boiled or poached
  • scallions chopped
  • avocado slices
  • microgreens
  • hot sauce
  • lemon wedge

Instructions

  1. Heat the olive oil in a small saucepan over medium heat. Add the shallot and cook until softened, about 2 minutes. Add the oats and garlic and stir to coat in the oil, then add the water and salt and bring to a boil. 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.
  2. Remove from the heat and portion into bowls. Top with the sautéed vegetables, eggs, scallions, avocado, and microgreens. Serve with drizzles of hot sauce and a squeeze of lemon juice.
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Overall Rating

5

26 reviews
Excellent

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