Savory Steel Cut Oats

Name: Savory Steel Cut Oats
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 4 servings
Ingredients: 3 1/2 cups Swanson Chicken Cooking Stock*; 2 cups kale, chopped; 4 large eggs; 2 lices Applegate Naturals Uncured Thick Cut Bacon; 2 1/2 oz raw shiitake mushrooms, sliced; 2 cloves garlic, minced; 1/2 tsp White miso paste; 1 cup steel cut oats; 1 tsp Flavor God Garlic Lover's Seasoning; Optional toppings: green onions, red pepper flakes, black pepper

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4.5

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
38 mins
Servings
4 servings
Calories
315 kcal
Course
Breakfast
Cuisine
gluten-free

Savory Steel Cut Oats

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

3 1/2 cups Swanson Chicken Cooking Stock* (28 fl oz)
2 cups kale, chopped (135 grams)
4 large eggs
2 lices Applegate Naturals Uncured Thick Cut Bacon (24 grams cooked)
2 1/2 oz raw shiitake mushrooms, sliced (70 grams)
2 cloves garlic, minced (8 grams)
1/2 tsp White miso paste (3 grams)
1 cup steel cut oats (176 grams)
1 tsp Flavor God Garlic Lover's Seasoning
Optional toppings: green onions, red pepper flakes, black pepper

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Instructions

In a deep sauté pan (about 3 - 3 1/2 qt capacity), cook the bacon over medium-high heat until crispy, then set bacon aside on a paper towel lined plate.
Remove about 1/2 of the bacon grease from the pan, then add the garlic, mushrooms, and kale. Sauté for 1-2 minutes until kale is a bright green, then set aside with the bacon.
Add chicken stock and miso to the sauté pan and bring to a boil, then add steel cut oats. Bring the stock back to a boil, then lower heat to a simmer for about 15 minutes, stirring occasionally.
Turn the heat to medium-high, then stir the bacon and kale mixture into the oats. Heat for 2 minutes to ensure the temperature comes back up, then lower heat to a simmer again.
Mix the oats thoroughly, then using a large spoon, create a "well" in the oats as you drop the 4 eggs into the oats around the pan. Place the lid back on the pan and simmer for another 5-8 minutes. (To ensure you get a runny yolk, wait until the top of the eggs turn white, then cook for another 1-2 minutes.)

Notes

*Depending on how creamy vs runny you like your oats, you can use up to 4 1/2 cups of stock/liquid during cooking.
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Nutrition Information

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Serving 1.25cups Calories 315kcal (16%) Carbohydrates 35g (12%) Protein 21g (42%) Fat 10g (15%) Cholesterol 189mg (63%) Sodium 732mg (31%) Potassium 294mg (8%) Fiber 7g (28%) Sugar 1g (2%)