Savory Steel Cut Oats Recipe
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5.0
12 reviews
Excellent
Savory Steel Cut Oats Recipe
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This Savory Steel Cut Oatmeal is packed with fresh veggies and fragrant spices for a hearty, filling meal that will fuel your day. Customize it with add-ins and toppings to accommodate your family's preferences and serve it for an easy breakfast, lunch, or dinner.
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Ingredients
For The Steel Cut Oats
- 2 cups vegetable stock or water plus a bit more if needed
- 1 cup steel cut oats
- ½ teaspoon kosher salt
For The Topping:
- 1 tablespoon olive oil or unsalted butter
- ¼ teaspoon ground cumin
- ½ teaspoon ground paprika
- 8 ounces baby bella mushrooms sliced / or any other one of your favorite mushrooms
- 5 oz. fresh baby spinach leaves
- 1 clove garlic minced or ½ teaspoon garlic powder - optional
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 large eggs - fried or soft boiled - optional
- 1/8 teaspoon red pepper flakes optional
Instructions
- To soak steel cut oats: Place vegetable stock (or water) in a medium saucepan with a lid. Bring it to a boil. Off the heat, stir in the steel-cut oats and salt. Cover it with the lid and let it sit on the kitchen counter overnight.
- To make the veggie topping: In the morning, before cooking the steel-cut oatmeal, prepare the topping. To do so, heat oil in a large skillet over medium heat. Add spices and cook them for a minute or so.
- Add the sliced mushrooms and cook, stirring often, until they are fully cooked, for about 6-8 minutes.
- Add the baby spinach and cook until wilted, for 3-4 minutes.
- If using, add the garlic and saute for 30 seconds. Finish it off with salt and pepper and set it aside.
- To prepare the savory steel-cut oatmeal: Put the saucepan back on the stove and heat it over medium heat. Stir it frequently using a wooden spoon to prevent it from sticking to the bottom of the pan. As it cooks, the excess liquid will evaporate, and the steel-cut oatmeal will form a thicker and creamier texture. If it gets too thick, feel free to add ¼ cup of water (or vegetable broth) to thin it out. This process happens in 3-4 minutes, so do not leave site of it.
- Taste steel-cut oatmeal for seasoning and add more if necessary.
- When ready to serve, ladle steel-cut oatmeal into a bowl. Top it off with cooked mushrooms and spinach. If using, add a fried egg on top.
- Finish it off with salt and pepper and red pepper flakes. Serve.
Notes
- This recipe yields about 2 to 2 1/4 cups of cooked steel cut oatmeal. I listed it as 2 servings (as shown in the photos), but if you keep the portions smaller, it could be served to 4 people.
- If you are following a gluten-free diet, be sure to purchase gluten-free certified steel cut oats.
- You can prep the steel cut oatmeal and the toppings and store them in separate air-tight containers in the fridge for up to 4 days. When you are ready to serve, you can reheat each component and assemble it as directed.
- I recommend storing the savory oatmeal and vegetable toppings in separate airtight containers if you can.
- Bring them to room temperature and store them in the fridge for up to 4 days.
- Serving size: This recipe yields about 2 to 2 1/4 cups of cooked steel cut oatmeal. I listed it as 2 servings (as shown in the photos), but if you keep the portions smaller, it could be served to 4 people.
- Steel cut oats: If you are following a gluten-free diet, be sure to purchase gluten-free certified steel cut oats.
- Make-Ahead Instructions: You can prep the steel cut oatmeal and the toppings and store them in separate air-tight containers in the fridge for up to 4 days. When you are ready to serve, you can reheat each component and assemble it as directed.
- Storing Leftovers: I recommend storing the savory oatmeal and vegetable toppings in separate airtight containers if you can. Bring them to room temperature and store them in the fridge for up to 4 days.
- Reheating: To reheat, microwave the steel-cut oatmeal in 30-second increments, stirring after heating, until they are warm. You can also heat it on the stovetop in a small pot. Simply heat it over medium heat and stir frequently until the oats are warm, which will take about 3-5 minutes. You may need to add an extra splash of vegetable stock, coconut milk, or water to thin out the oats a little bit.
- Nutrition Information: The calorie and nutrition information below does not include the optional egg on top.
Nutrition Information
Show Details
Calories
417kcal
(21%)
Carbohydrates
61g
(20%)
Protein
18g
(36%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
647mg
(27%)
Potassium
931mg
(27%)
Fiber
11g
(44%)
Sugar
2g
(4%)
Vitamin A
6934IU
(139%)
Vitamin C
20mg
(22%)
Calcium
139mg
(14%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 61g | 20% |
| Protein | 18g | 36% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 647mg | 27% |
| Potassium | 931mg | 20% |
| Fiber | 11g | 44% |
| Sugar | 2g | 4% |
| Vitamin A | 6934IU | 139% |
| Vitamin C | 20mg | 22% |
| Calcium | 139mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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