Savory Steel Cut Oats
User Reviews
4.9
Savory Steel Cut Oats
Description
This recipe for Savory Steel Cut Oats combines the nutty texture of steel cut oats cooked to a creamy consistency with savory elements like sautéed chicken breakfast sausage and baby bella mushrooms. The oats are cooked in water, adjusted for desired creaminess, then finished with butter, salt, and Parmesan cheese. Separately, the raw sausage is cooked until just done to avoid toughness, while mushrooms are sautéed with seasoning until tender and flavorful.
The cooked sausage and mushrooms are combined before being served atop the creamy oats. An egg, cooked as desired, is added for extra protein and richness. Chopped fresh chives may be sprinkled on top for a mild onion note and color contrast.
This dish serves well as a hearty breakfast or brunch, offering a warm and comforting alternative to traditional sweet oat preparations. Its balance of creamy oats and savory toppings provides satisfying textures and flavors that stay filling through the morning.
Vegetarian versions can omit the sausage, dairy-free adaptations skip the Parmesan, and the egg is optional. Adjust cooking times for oats and topping seasoning to suit personal preference.
Ingredients
- ¼ cup steel cut oats such as Bob’s Red Mill, quick cooking
- olive oil spray form
- 2 ounces chicken breakfast sausage I used Trader Joe’s, raw
- 1 1/2 teaspoons butter unsalted
- 4 medium baby bella mushroom chopped
- kosher salt
- black pepper freshly ground
- 2 tablespoons Parmesan Cheese (divided)
- 1 large egg
- chives for garnish (optional, chopped fresh
Instructions
- In a medium sized, deep microwave-safe bowl, add oats and water and cook according to package directions, about 7 to 10 minutes. You may need to adjust cook time and/or add extra water to reach your desired consistency. (I used about 2/3 cup water for creamy oats).
- Meanwhile, spray a medium skillet with oil.
- Remove the sausage from the casing, add to the skillet and cook over medium heat, breaking up with a wooden spoon, until just cooked through (don’t overcook or it will become rubbery).
- Remove sausage from skillet and place in a serving bowl, cover and set aside while you cook the mushrooms.
- Add 1 teaspoon butter to the skillet. When melted, add the mushrooms, a pinch of salt and pepper, to taste. Sauté mushrooms for 4 minutes.
- Add the sausage back to the skillet, stir to combine and cook 30 seconds.
- Transfer cooked oats to a bowl, add remaining half teaspoon butter, a pinch of salt and 1 tablespoon Parmesan and stir.
- Top with mushroom and sausage mixture. Cook the egg runny, or to your likie and top the bowl.
- Add the remaining tablespoon Parmesan cheese and chives, if using.
Notes
- For vegetarian diets, omit the sausage to keep the dish meat-free.
- To make this dish dairy-free, leave out the Parmesan cheese without compromising the overall flavor.
- Omitting the egg still provides ample protein from oats and sausage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 290kcal | 15% |
| Carbohydrates | 26g | 9% |
| Protein | 21g | 42% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 72mg | 24% |
| Sodium | 605mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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