Description
A hearty and nutritious savory oatmeal recipe that combines steel-cut oats with sautéed shallots, garlic, and a medley of delicious toppings like sautéed spinach, mushrooms, soft boiled eggs, and avocado for a versatile meal perfect for breakfast, lunch, or dinner.
Ingredients
Scale
Base
- 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, to taste
Toppings
- Sautéed spinach and/or mushrooms
- Soft boiled eggs or poached eggs
- Chopped scallions
- Avocado slices
- Microgreens
- Hot sauce, for drizzling
- Lemon wedge
Instructions
- Heat the olive oil: Place a small saucepan over medium heat and add 1 tablespoon of extra-virgin olive oil. Let it warm until shimmering.
- Sauté shallots: Add the finely chopped shallot to the pan and cook, stirring frequently, until softened and fragrant, about 2 minutes.
- Add oats and garlic: Stir in ¾ cup steel-cut oats and 1 grated garlic clove to coat them evenly with the oil and shallots, enhancing their flavor.
- Cook oats: Pour in 2¼ cups water and add ½ teaspoon sea salt. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered, stirring occasionally, for 15 to 20 minutes until the oats reach a thick, creamy consistency with a slight bite.
- Season: Taste and adjust seasoning with sea salt and freshly ground black pepper as desired. Remove the saucepan from the heat.
- Assemble bowls: Divide the cooked savory oatmeal evenly between bowls. Top with sautéed spinach and/or mushrooms, soft boiled or poached eggs, chopped scallions, avocado slices, and microgreens.
- Finish and serve: Drizzle with hot sauce to your liking and squeeze fresh lemon juice over the top. Serve immediately for a comforting, nourishing meal.
Notes
- This savory oatmeal works well for any meal of the day—breakfast, lunch, or dinner.
- Feel free to customize toppings to your preference; try roasted vegetables, different fresh herbs, or cheeses.
- To save time, prepare the sautéed vegetables and eggs in advance.
- For a vegan version, omit the eggs and use plant-based toppings.
Nutrition
- Serving Size: 1 bowl (approximately 1 cup cooked oatmeal with toppings)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 75 mg
